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Scotch Broth

Meal.Mates's picture
Get ready to try the healthy Scotch Broth recipe. An appetizer perfect for dinner or any other meal is prepared with meat stock and leftover lamb with bones. The added barley and diced mushroom makes Scotch Broth a thick soup.
  Lamb stock/Veal stock 4 Cup (64 tbs)
  Leftover lamb 1⁄2 Pound (Along With Leftover Bones)
  Water 2 Cup (32 tbs)
  Pearl barley 3⁄4 Cup (12 tbs)
  Diced turnip 1⁄2 Cup (8 tbs)
  Diced carrots 3⁄4 Cup (12 tbs)
  Diced leek 1⁄2 Cup (8 tbs) (White And Some Green)
  Diced celery 1 Cup (16 tbs)
  Diced mushrooms 1 Cup (16 tbs)
  Tomatoes 3 , peeled and diced
  Salt To Taste
  Black pepper To Taste

Combine stock, leftover lamb and bones, water and barley.
Cover, bring to boil, lower heat and simmer 1/2 hour.Remove meat and bones, shred meat and set aside.
Continue cooking soup 1 hour or until barley is softened.
Add turnip, carrots, leeks and celery; cook 15 minutes.
Add mushrooms and tomatoes and cook 5 more minutes.
Add shredded lamb and reheat.
Adjust seasonings with salt and pepper.
Soup should be thick.

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Scotch Broth Recipe