Granny Glen's Scotch Broth

Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

From The Daily Telegraph (telegraph.co.uk)

Ingredients Nutrition

Directions

  1. Put the water and lamb in a large stock pot. Bring to a boil and cook over medium heat, skimming foam and fat from the top.
  2. In a small skillet, saute the onion and leek in the oil until softened. Add to soup. Season with salt and pepper, to taste, and simmer on med-low heat for 30 minutes.
  3. Add barley, stir, cover and simmer for 30 minutes.
  4. Add all other ingredients, except parsley. Simmer for 20 minutes or until vegetables are tender.
  5. If you used meat with bones, take meat out, remove meat from bones and return meat to soup. Discard bones.
  6. Garnish with parsley and serve.
Most Helpful

4 5

This is a yummy vegetable soup, but why is it called Scotch broth? It is full of veggies and bits of lamb! I kept thinking that all the veggies were going to release lots of liquid and make it more "brothy", but that didn't happen. However, I have no complaints. The calorie content is wonderful, and lots of wonderful veggies. I made as posted, but will need to try more seasoning than just thyme leaves and parsley. This is a nice hearty and filling soup. Thanks for sharing! Made for ZWT8.