Scotch Broth

Scotch Broth

  • Prep Time: 15 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8

    • About This Recipe

    “This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter’s evening.”

    Ingredients

  • 3lbs lamb breast (with bone) or 3lbsstewing lamb( with bone)
  • 8cupscold water
  • 1/2 cuppearl barley
  • 2tablespoonsbutter
  • 2carrots, peeled and diced
  • 1turnip, peeled and diced
  • 2celery ribs, diced
  • 1onion, diced
  • seasoning

    • Directions

  • In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
  • Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
  • Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
  • Remove meat from broth; cut meat from bone and cut in small pieces.
  • Discard the bones and return the meat to the soup.
  • Continue simmering.
  • In a skillet, melt the butter over medium heat.
  • Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
  • Add the vegetables to the soup.
  • Simmer for about 10 minutes, or until the vegetables are tender.
  • Add salt, pepper, and seasonings to taste.

    • Reviews

  • “A soup lovers dream! I used meaty lamb shanks and added 6 beef bouillion cubes to the water. I substituted rutabega for the turnip, added a chopped parsnip, 2 pressed garlic cloves, bay leaf and a bit of white wine once the veggies where tender.This is a hearty main dish soup that can only be improved by some buttered crusty bread for dunking!”

  • “great great recipe!I made a few changes – stewed the lamb shanks for a couple hours and used half beef broth instead of just water.this is one of those recipes where you almost want to make it a day ahead and refrigerate – the next day the flavors were even better together!”

  • “This is a great soup and was received with fantastic reviews by my family.I would highly recommend this recipe to anyone and will be making it again.”

  • “Simple and delicious! I just substituted the turnips for a large leek and also added 1/2 cup of dried split peas. Slainte!”

  • “I use the left over lamb roast to create the stock, and add a few beef bullion cubes too.I chill the stock overnight and discard the hardened fat from the surface and then I add the veggies, barley etc.It’s a great soup – economical, low calorie, high fiber, and good tasting!”

  • “Outstanding soup.This will be a staple in my household, too.I took the suggestion of adding beef bouillion – three Knorr beef cubes.I also used a rutabaga instead of white turnip. It was fabulous!”

  • “A 10 star soup,thanks”

  • “I chose this recipe to make for the Zaar Chef Alphabet Soup Game. It seemed just the thing for the beginning of Fall. I am embarrassed to say that the recipe somehow got away from me. I strayed so far that I don’t feel comfortable writing a review. I did retain the main ingredients. I did not start with the meat and barley because I didn’t want the barley in the way when removing the meat from the bones (they were cut). I added the barley later. I also used a lot more and different vegetables, more water, and the garlic (more) and bay leaf suggested by Lorac. I do have a very large pot of delicious soup. So anyway, I’m not rating this recipe, but would like to say thank you for the concept. I promise to strictly follow the next recipe of yours that I choose. “

  • “I made exactly following the recipe.My in-laws loved it (they eat soup every day.)”

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