You are here

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

Rate It

Your rating: None
4.082355
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2361 Calories from Fat 1300

% Daily Value*

Total Fat 144 g222%

Saturated Fat 62.7 g313.7%

Trans Fat 0 g

Cholesterol 483.1 mg161%

Sodium 6849.7 mg285.4%

Total Carbohydrates 132 g43.9%

Dietary Fiber 32.5 g129.8%

Sugars 35.2 g

Protein 129 g258%

Vitamin A 644.4% Vitamin C 113.7%

Calcium 41.9% Iron 83.6%

*Based on a 2000 Calorie diet

0 Comments

Scotch Broth Recipe