Best Pearly Scotch Broth Recipes

Delicious Traditional Scotch Broth Soup image

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb mutton neck (lamb)
2 quarts cold water
2 -3 tablespoons pearl barley, washed
2 tablespoons dry split yellow peas
2 tablespoons dried split green peas
2 medium carrots, chopped large
2 leeks, cleaned and chopped
1/2 cup diced rutabaga
1 medium onion, diced
1/2 small cabbage, shredded
1 tablespoon salt, to taste
pepper

Steps:

Put the mutton, water, salt and WASHED pearl barley into a large stockpot.
Bring to a boil very slowly; skim off fat while boiling.
Dice all veggies, wash and shred the cabbage; add the veggies to the pot.
Bring the soup back to a boil again, and simmer very gently until the meat is cooked, and the peas are tender (about two hours).
Add salt and pepper to taste.

Nutrition Facts : Calories 142.4, Fat 0.6, SaturatedFat 0.1, Sodium 1811.3, Carbohydrate 30.5, Fiber 8.9, Sugar 9.2, Protein 6.2

Traditional Scotch Broth image

Provided by Loucooks1

Categories Lamb/Sheep

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb piece lamb
1 cup pearl barley (soaked overnight if possible)
3 large carrots
2 medium onions
1 large leek
1 small turnips or 1 small swede
1/2 bunch fresh curly-leaf parsley (chopped)
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon ground coriander (Cilantro)
1 clove
1 bay leaf
3 liters cold water or 6 pints cold water

Steps:

Place Lamb in a large pan and cover with water.
place pan over med to high heat.
While the water is heating dice the turnip, 1 of the carrots and the onions.
grate the other 2 carrots and slice the leek.
Add these to your pan of simmering water and skim off froth as you cook for 15mins.
Rinse the barley and add to the pan together with the salt, pepper, ground coriander, clove, bay leaf and chopped parsley.
Continue to simmer the soup for approximately 2hrs or until the barley is soft and the soup has become thick and almost sticky.
Stir the soup as it cooks and skim off fat with a large spoon.
Add more hot water from the kettle if required.
Stir more often towards the end of cooking time as barley may stick to base of pan.
Remove the lamb 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones.
Cut the meat into small pieces and add to the soup.
Taste the soup, add more salt if necessary and serve.

Scotch Broth image

Provided by Millereg

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs lamb breast (with bone) or 3 lbs stewing lamb (with bone)
8 cups cold water
1/2 cup pearl barley
2 tablespoons butter
2 carrots, peeled and diced
1 turnip, peeled and diced
2 celery ribs, diced
1 onion, diced
seasoning

Steps:

In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
Remove meat from broth; cut meat from bone and cut in small pieces.
Discard the bones and return the meat to the soup.
Continue simmering.
In a skillet, melt the butter over medium heat.
Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
Add the vegetables to the soup.
Simmer for about 10 minutes, or until the vegetables are tender.
Add salt, pepper, and seasonings to taste.