Memory Lane Scotch Broth

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Total Time
3hrs 45mins
Prep
45 mins
Cook
3 hrs

When I was a kid my mom served us Campbell's Pepper Pot, Scotch Broth, and Black Bean Soups. Now that I'm in the nostalgic time of life, I wanted to eat these soups again, but Campbell's has discontinued the Black Bean and makes the Pepper Pot and Scotch Broth only in Canada. I ordered a case of the Pepper Pot from that big online retailer that sells everything, but decided to buckle down and recreate Scotch Broth and Black Bean Soup in my own soup pot. The Black Bean recipe is posted as Memory Lane Black Bean Soup, and here is the one for Scotch Broth. I combined bits and pieces from several other recipes found online, so if anything I learned came from you, thank you! This is more trouble than I normally go to to make soup, but if you have a craving for Scotch Broth, this one might do the trick. Chilling and skimming the fat from the broth is optional, but I think it tastes better if you do. This is a heart-warming soup on a wintry day.

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Ingredients

Nutrition

Directions

  1. Soak the barley in cold water while you make the lamb broth.
  2. Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil.
  3. Add 8 cups of beef broth and 4 cups of water.
  4. Bring to a simmer and simmer for ten minutes.
  5. Skim the scum off the surface until it is clear.
  6. Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot.
  7. Simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone.
  8. Remove lamb from the stock and cut meat into small pieces. Discard gristle, fat and bone.
  9. Chill the stock, then skim the congealed lamb fat off the top and discard it.
  10. Remove the bay leaf and discard.
  11. Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. Do not brown.
  12. Add the sauteed vegetables and the soaked drained barley to the stock and simmer, covered, about 45 minutes or until vegetables and barley are tender.
  13. Add lamb meat back into the soup.
  14. Taste and adjust the seasoning. Add a little salt if needed.
  15. Serve piping hot with freshly ground pepper on top.