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Scottish Potato Soup Recipes
Wash the barley and drain thoroughly. Wipe and trim the lamb and cut into pieces. Melt the butter in a saucepan or flameproof casserole. Add the lamb and fry over a high heat till browned on all sides. Peel and chop the onions trim and slice the celery. Add to
Lamb And Pearl Barley Scotch Broth
GETTING READY 1 In a non stick pan heat oil and brown the lamb. 2 Transfer the meat in a slow cooker. 3 Pour off the excess fat from the pan. MAKING 4 In the same non stick pan pour in cup of water and boil stirring continuously to scrape the browned bits. 5
Scottish Lamb Soup
The scotch broth is prepared with beans peas and soup bones in water along with a medley of vegetables. Cooked with yellow barley cabbage onions potatoes celery and turnips the scotch broth is seasoned to taste and served hot. Soak whole green peas and beans
Vegetable Scotch Broth
Soak whole green peas and beans overnight in water. Simmer soup bone in water to cover for about 2 hours drain. Add barley beans and peas and cook another hour. Add vegetables and cook 1 2 hour. Season to taste.
Brown lamb in a large skillet in hot oil. Place in slow cooker. Add some of the water to the skillet and stir to pick up the browned bits. Add to meat with remaining water salt vegetables barley sugar and mint leaves. Cover and cook on low about 6 hours.
Scottish Lamb Soup
Colcannon is a delightful hardy dish of potatoes and cabbage often served to families at holidays. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps.
Colcannon - St Patrick's Day
Grate the carrot peel onion and turnip and shred the cabbage. Put butter into a pan and fry the vegetables. Add stock simmer with the barley for 30 45 minutes with herbs. Remove herbs and serve hot.