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Scotch Broth

Global.Potpourri's picture
Ingredients
  Boneless lamb shoulder 1 1⁄2 Pound
  Water 6 Cup (96 tbs)
  Barley 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Carrots 3 , sliced
  Celery stalks 2 , sliced
  Onions 2 Medium, chopped
  Diced rutabaga/Turnips 1 Cup (16 tbs)
  Snipped parsley 1 Tablespoon
Directions

Trim fat from lamb; cut lamb into 3/4-inch cubes.
Heat lamb, water, barley, salt and pepper to boiling in Dutch oven; reduce heat.
Cover and simmer 1 hour.
Add vegetables to lamb mixture.
Cover and simmer until lamb and vegetables are tender, about 30 minutes.
Skim fat if necessary.
Sprinkle with parsley.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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