Difference between revisions of "Mutton Scotch Soup"
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* [[salt]] to taste | * [[salt]] to taste | ||
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# In a thick pan, add mutton, mutton bones, 10 glasses of [[water]], [[carrot]]s, [[onion]]s, [[bay leaf|bay leaves]], [[pepper]] [[corn]]s, [[salt]] and boil on low heat for 2 hours. | # In a thick pan, add mutton, mutton bones, 10 glasses of [[water]], [[carrot]]s, [[onion]]s, [[bay leaf|bay leaves]], [[pepper]] [[corn]]s, [[salt]] and boil on low heat for 2 hours. | ||
# When the [[water]] evaporates and becomes 6 glasses of [[water]], remove from heat, sieve and place in another bowl. | # When the [[water]] evaporates and becomes 6 glasses of [[water]], remove from heat, sieve and place in another bowl. | ||
Latest revision as of 14:35, 15 July 2012
File:Muttonscotchsoup.jpg
Mutton Scotch Soup
Ingredients
- 150 g mutton
- 200 g mutton bones
- 20g peppercorns
- 4 bay leaves
- 25 g barley powder
- 30 g onions, chopped
- 50 g carrots, chopped
- small piece of ginger
- salt to taste
Procedures
- In a thick pan, add mutton, mutton bones, 10 glasses of water, carrots, onions, bay leaves, pepper corns, salt and boil on low heat for 2 hours.
- When the water evaporates and becomes 6 glasses of water, remove from heat, sieve and place in another bowl.
- To the above soup, add barley powder and cook until the soup thickens.
- Also add salt and pepper powder to taste, boiled mutton pieces and cook for another 5 minutes.
- Serve hot.
