#68 Scotch Broth, Balkan Style

To serve 3

For the stock
300 g lamb neck fillet
20 black peppercorns
3 all spice berries
1 bay leaf
salt

To finish the soup
1 onion, roughly chopped
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
250g potatoes, cut in 1.5 cm dice
a handful of wheat (or barley, if you prefer it more authentic)
100g frozen peas
fresh flat leaf parsley, finely chopped

2 tbsp butter
½ tbsp mild paprika

Put the meat and seasoning in a deep pan, cover with 2l of water and bring to the boil. After 10 minutes skim off the impurities, lower the heat and cook gently for an hour and a half, or until the meat is tender.
Take the lamb out and cut it in bite-size pieces. Keep them on a plate.
Strain the stock, discard the spices and pour it back in the pot.
Bring to a gentle boil, add the vegetables and wheat and cook for 20 minutes.
Add the frozen peas and continue cooking for another 10 minutes.
Put the meat back in the pot, check the seasoning and add the parsley.
In a small pan, heat the butter and add the paprika to it. Keep on the heat for 30 seconds then add it to the soup.
Stir well and serve.