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Scotch Broth

Chef.at.Home's picture
Ingredients
  Bones 1 Cup (16 tbs) (From Lamb Roast)
  Water 8 Cup (128 tbs)
  Onions 2 Large, chopped
  Pearl barley 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Carrots 6 Medium, pared and finely diced
  Chopped parsley 2 Tablespoon
Directions

1. Combine lamb bones with water and half of the onion in a large kettle. (Save remaining onion for Step 3.) Cover; bring to boiling, then simmer 2 to 3 hours or until all meat falls off bones.
2. Strain broth into a large saucepan; cool, then chill until fat rises to top; skim off. Measure broth, adding water, if necessary, to make 8 cups; return to kettle.
3. Stir in remaining onion, barley, salt and pepper; cover. Simmer 40 minutes; stir in carrots. Continue cooking 20 minutes, or until carrots are tender.
4. Ladle into heated soup bowls; sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Lamb
Interest: 
Healthy

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