This has been described as the national soup of Scotland and is both hearty and filling. Either cook it slowly for a long time on the hob to tenderise the ingredients or put the meat and water in a pressure cooker, bring to the boil and skim the surface. Add the remaining ingredients, put on the lid, bring to HIGH (15 lb) pressure and cook under pressure for 25 minutes. If made the day before needed, the soup can be allowed to cool so the layer of fat can be removed from the top.
SERVES 4 (AS A MEAL)
700 g (1 1/2 lb) shin of beef, cut into pieces
salt and pepper
1 medium carrot, peeled and chopped
1 medium turnip, peeled and chopped
1 medium onion, skinned and chopped
2 medium leeks, trimmed, chopped and washed
45 ml (3 tbsp) pearl barley chopped
fresh parsley, to garnish
1. Put the meat into a saucepan, cover with 2.3 litres (4 pints) water, season to taste and bring slowly to the boil. Cover and simmer for 1 1/2 hours.
2. Add the vegetables and barley. Continue to simmer, covered, for a further hour or until the vegetables and barley are soft. Skim off any fat and serve the soup hot, garnished with chopped parsley.
