SCOTCH BROTH BARLEY SOUP
Heerlike outydse gortsop, probeer gerus.
Ek het vanaand hierdie sop gemaak. Ek sal net die geurmiddels volgende keer verminder. Dit was vir my ‘n bietjie te veel souterig. Ek het so 10 murgbene bygevoeg, dit was nou baie lekker om dit so uit die bene te eet.
- Scotch Broth: (± 4 liters)
- 25 g butter
- 25 ml oil
- 750 g – 1 kg stewing lamb at room temperature (with bones, knuckle and neck also suitable)
- 3 onions, chopped (300 g)
- 4 medium carrots, chopped (200 g)
- 3 large cloves of garlic, crushed
- 2 potatoes, cubed (300 g)
- 200 g barley (gort)
- 130 g split peas
- 2 large bay leaves
- 20 ml Ina Paarman seasoned salt
- 10 ml Aromat
- 4 tablespoons Ina Paarman beef stock powder
- freshly ground black pepper
- 2 ml sugar
- 2 liters cold water (normal tap water)
- 1 liter boiling water
Melt butter and oil and fry meat until nicely brown on all sides. Remove the meat from the pot. Mix the stock powder with the seasoned salt, Aromat, pepper and sugar. Sprinkle this dry mixture over the meat and toss together.
Add the onions, carrots and garlic to the pot and fry gently (low heat) until soft and glazed (± 20 minutes).
Add the cubed potato to the vegetables and toss around well.
Wash the barley and peas in a sieve and shake out any water. Add to the pot together with the seasoned meat and toss everything together well.
Add the cold water and Bay leaves and bring to the boil. Lower heat and simmer gently, covered, for 1 hour. Stir well every now and then.
Add the liter of boiling water and stir well. Simmer for a further 1 to 1½ hours. Stir well every now and then and watch carefully at this stage that the soup does not burn at the bottom.
When the meat is very tender, remove it from the pot. Remove large bones and cut into smaller pieces, if necessary. Remove visible fat.
Replace the pure meat in the soup pot and reheat until boiling. Serve sprinkled with chopped parsley, fresh bread and butter.
Resep getoets deur Elna Erasmus
Foto: Elna Erasmus
