Scottish dog soup recipe

1 kilo boneless lamb, cut into pieces
2 liters water
½ cup whole grain hulled or barley
2 tablespoons soy sauce
6 black peppercorns
2 chopped baby cabbage
4 carrots chopped
2 stalks celery, thinly sliced
1 cabbage, shredded
4 tablespoons Italian parsley chopped

Use a big pot and put the lamb and the water into the pot and bring it to a boil over medium heat. Add in the barley and soy sauce, reduce the heat and simmer uncovered, for 40 – 45 minutes. Skim off the surface. Add in the baby cabbage , carrots, and celery and simmer 1 hour longer covered. Add in the cabbage for the last 30 minutes of cooking. Serve it cooled down in a bowl and sprinkle with parsley.

Makes 2 liters of soup.

Winter dog soup

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