Traditional Scotch Broth
photo by Loucooks1
- Ready In:
- 1 lb piece lamb
- 1 cup pearl barley (soaked overnight if possible)
- 3 large carrots
- 2 medium onions
- 1 large leek
- 1 small turnips or 1 small swede
- 1⁄2 bunch fresh curly-leaf parsley (chopped)
- 1 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 teaspoon ground coriander (Cilantro)
- 1 clove
- 1 bay leaf
- 3 liters cold water or 6 pints cold water
- 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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