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6-8
Easy
Published 2003
Though the Scots have few classic vegetable dishes, it’s in broths like this that they excel in the subtle combination of fresh vegetables and herbs.
Put the meat and bones into a large soup pot and add the water. Bring to a simmer and skim. Add the herbs and cook till the meat is tender and falling off the bones (one to two hours). Strain and leave the meat to cool. Cut off the meat and slice into bite-sized pieces.
Add the carrots, t