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Scotch Broth

Fat.Freedom's picture
Ingredients
  Lean lamb shoulder/Neck of lamb / both 2 Pound (With Bones)
  Water 3 Quart
  Medium pearl barley 1⁄2 Cup (8 tbs)
  Carrots 2 , peeled and coarsely chopped
  Onions 2 Medium, thinly sliced
  Leeks 2 , white and 2 inches of the green, rinsed and coarsely chopped
  Celery ribs 2 , coarsely chopped
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

MAKING
1. In a large heavy skillet, preferably cast-iron or a stockpot, combine all the ingredients except the seasonings and parsley.
2. Place on a medium high flame and heat to boiling point.
3. Frequently remove the scum them surfaces when boiling.
4. Once it reaches a rapid boil, reduce the heat, cover the pot and let simmer for 2 hours, stirring occasionally.
5. Once the lamb is tender, with a slotted spoon remove it to a platter and when cool enough to handle, shed the meat off the bones into small chunks. Discard the bones
6. Return lamb chunks to the soup.
7. Season the soup with salt and pepper according to preference.

SERVING
8. Ladle the hot soup with barley and lamb into warm deep dish soup plates.
9. Garnish the soup with chopped parsley if you like.
10. Serve the soup with crusty bread

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Barley
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
6

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