Traditional Scotch Broth

"This the best soup to warm you up on a cold evening. It has a thick & hearty consistency that makes it a satisfying family meal. Doesn't cost much to make as you can use the cheapest cuts of lamb or mutton (whatever is available). I used Lamb shank in this recipe but I often use cheaper cuts and the results are just as good. Tastes even better the next day as the barley gets softer."
 
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photo by Loucooks1 photo by Loucooks1
photo by Loucooks1
Ready In:
3hrs
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Place Lamb in a large pan and cover with water.
  • place pan over med to high heat.
  • While the water is heating dice the turnip, 1 of the carrots and the onions.
  • grate the other 2 carrots and slice the leek.
  • Add these to your pan of simmering water and skim off froth as you cook for 15mins.
  • Rinse the barley and add to the pan together with the salt, pepper, ground coriander, clove, bay leaf and chopped parsley.
  • Continue to simmer the soup for approximately 2hrs or until the barley is soft and the soup has become thick and almost sticky.
  • Stir the soup as it cooks and skim off fat with a large spoon.
  • Add more hot water from the kettle if required.
  • Stir more often towards the end of cooking time as barley may stick to base of pan.
  • Remove the lamb 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones.
  • Cut the meat into small pieces and add to the soup.
  • Taste the soup, add more salt if necessary and serve.

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Reviews

  1. I found it a bit bland
     
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Tweaks

  1. Used a large turnip, two liquid lamb stock pods, and then slowly adding a few drops of Soy, Fish Sauce and Worcester sauce and salt until taste was amazing. Also much more white pepper.
     

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