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–+ servings
scotch broth

Jewish Scotch Barley Soup

This is sometimes known as a Scotch Broth Soup, and is a wonderful vegetarian soup.
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Prep Time 10 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 55 mins
Course Soup
Cuisine American
Servings 6 servings

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
Keyword jewish
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