Ingredients to make Scottish Soup:
- 2 tablespoons of oil
- 3 bacon rashers, diced
- 1 ripe tomato
- 1/4 of onion in pieces
- 1 clove garlic
- 1 package of vegetables for julienne soup
- 1 coriander stem, finely chopped
- 1 tablespoon granulated chicken stock
- 2 tablespoons pearl barley
How to make Scotch Soup:
- Put the oil and the bacon in the pressure cooker; while it is lightly browned, blend the tomato, onion and garlic with 1/2 cup of water.
- When the bacon is lightly browned, add the liquid and let it fry for about 10 minutes, moving it from time to time.
- Add to the above the vegetables from the package and the coriander; let it boil for about 2 or 3 minutes and then add 5 cups of water, the chicken broth and the pearl cabbage.
- Cover the pot and let the soup cook under pressure for about 15 minutes, until the pearl barley is soft.
- Keep the soup hot until served to the table.
