Beef and Barley Soup

Beef and Barley Soup

Serves 4


  • 300g cooked Scotch Beef, shredded

  • 2 tbsp olive oil

  • Knob of butter

  • 3 onions, thinly sliced

  • 4 thyme sprigs

  • 75g pearl barley

  • 1 litre beef stock

  • ½ Savoy cabbage or cavolo nero, shredded

  • 4 slices of baguette

  • 4 slices of Gruyere cheese

Cooking Method

  1. Heat the oil and butter in a large pan and cook the onions and thyme for 15 minutes until dark golden.
  2. Add the pearl barley, beef and stock, bring to the boil and simmer for 20 minutes until the barley is tender.
  3. Add the cabbage and cook for a further 3 – 4 minutes.
  4. Meanwhile, toast the bread on one side, then turn, place the cheese on top and return to the grill for a few minutes until bubbling and golden.
  5. Ladle the soup into bowls and top with the cheese toasts.

Nutritional information

  • Kcals 514

  • Fat 20g

  • Protein 38.1g

  • Carbohydrates 49.8g

  • Sugar 10g

  • Salt 2.4g

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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