Jewish Scotch Barley Soup
This is sometimes known as a Scotch Broth Soup, and is a wonderful vegetarian soup.
Equipment
- Grater
Ingredients
- 4 whole Grated Carrots
- 3 whole Chopped Onions
- 2 whole Diced Parsnips
- 2 quart(s) Water
- 1 cup(s) Pearl Barley
- 2 cup(s) Salt
- .5 teaspoon(s) Black Pepper
- 4 tablespoon(s) Butter
- 2 tablespoon(s) Parsley (Preferably Fresh)
Instructions
- In a large pot, cook the carrots, onions and parsnips in the butter for 15 minutes.4 whole Grated Carrots, 3 whole Chopped Onions, 2 whole Diced Parsnips, 4 tablespoon(s) Butter
- Add the water; bring to a boil and stir in the barley, salt and pepper.2 quart(s) Water, 2 cup(s) Salt, .5 teaspoon(s) Black Pepper, 1 cup(s) Pearl Barley
- Cook over low heat for 1.5 hours. Mix in the fresh parsley.2 tablespoon(s) Parsley
- Serve!
Notes
We originally found this recipe in The Art of Jewish Cooking by Jennie Grossinger
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