Prep 20 mins
Cook 2 hrs
I found this on alleasyrecipes. com. I'm posting it for ZWT 6. Scotland Great Britain
- 2 lbs lamb necks, cut into 6 pieces (or shoulder with bones)
- 2 quarts cold water
- 2 tablespoons barley
- 2 teaspoons salt
- 1⁄8 teaspoon fresh ground pepper
- 1⁄2 cup carrot, finely chopped
- 1⁄2 cup turnip, finely chopped
- 1⁄2 cup onion, finely chopped
- 1⁄2 cup finely chopped leek, including 2 inches of green
- 1⁄2 cup finely chopped celery
- 1 tablespoon finely chopped parsley
- Place the lamb in a heavy 4-5 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.
- Add the barley, salt, pepper, and reduce heat to low, and simmer partially covered for 1 hour. Add the carrots, turnips, onions, leeks, and celery, partially cover again, and cook for 1 hour more.
- 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 1/2 inch cubes. Return the meat to the soup and simmer for 2 or 3 minutes to heat it through.
- Taste for seasoning. Sprinkle with parsley before serving.
I would say as a lifelong Scot that this is by far the most authentic recipe. However, there is still celery in it, which was NEVER EVER an ingredient in scotch broth, it simply wasnt around! It adds nothing to the soup either. I would suggest adding a couple of stock cubes to the water too.
This is my FIL's favourite soup of all time and I make it regularly for him. I must say that this is exactly! the same as mine, but I don't usually measure anything I just chuck it in the pan by eye. You have got this spot on for authenticity. I just love it, as I am on my comfort zone. I live in Scotland. I would just say, you have to use a lot of salt and pepper it does need it. Thank you for posting. Made for ZWT#6 2010.