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  Added: May 29, 2007  •  Visited (500)  •  Print version Print this recipe (61)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Scotch Broth
What You Need:
  • 2 pounds lamb neck or shoulder with bones, cut into 6 pieces
  • 2 quarts cold water
  • 2 tablespoons barley
  • 2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • ˝ cup finely chopped carrots
  • ˝ cup finely chopped turnips
  • ˝ cup finely chopped onions
  • ˝ cup finely chopped leeks, including 2 inches of green
  • ˝ cup finely chopped celery
  • 1 tablespoon finely chopped parsley

  • How To Cook:
    1. Place the lamb in a heavy 4- to 5-quart casserole and add the water. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.

    2. Add the barley, salt and pepper, reduce the heat to low, and simmer partially covered for 1 hour. Add the carrots, turnips, onions, leeks and celery, partially cover again, and cook for 1hour more.

    3. With a slotted spoon, transfer the lamb to a plate and pull or cut the meat away from the bones. Discard the bones, fat and gristle, and cut the meat into ˝-inch cubes. Return the meat to the soup and simmer for 2 or 3 minutes to heat it through.

    4. Taste for seasoning. Sprinkle with parsley before serving.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Scotland
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Grains & Cereals » Barley
    Main Ingredient » Vegetables » Leek
    Dish » Soup


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