When I asked for Scottish Potato Soup recipes online, I got crickets. But digging through my mom’s tattered recipe box, I found a scribbled note from 50 years ago—this gem. One bite teleported me back to childhood winters. It’s not just soup; it’s edible nostalgia. Here’s the decoded secret (with a few modern tweaks!).
INGREDIENTS (Serves 6–8)
- 1 lb lean ground beef
- 2 medium turnips, peeled
- 3 carrots, peeled
- 1 large onion
- 1 cup pearl barley
- 2 potatoes, peeled and cubed
- Salt & pepper to taste
- Water (as needed)
INSTRUCTIONS
see continuation on next page
ADVERTISEMENT
