SCOTCH BROTH (SCOTCH SOUP)
A super hearty, traditional Scottish soup made with lamb, lots of vegetables and barley.
Provided by Christina Conte
Categories Soups
Time 2h
Number Of Ingredients 11
Steps:
- Put the lamb bones into a Dutch oven or large soup pot and add 8 1/2 cups (2 liters) of water, barley, split peas and 2 teaspoonfuls of salt.
- Bring to a boil, then simmer over low heat for one hour, removing any scum which comes to the surface. Just in case you're not familiar with scumming a soup, this is what you want to remove and throw away.
- While the broth is simmering, you can prepare the vegetables.
- After an hour, the broth, barley and peas will look like this.
- Add the chopped carrot, onion, leek and rutabaga to the broth and stir. Add another teaspoonful of salt and bring to a boil. When the soup begins boiling, lower the heat and let the soup simmer for another half an hour, stirring occasionally.
- Chop/shred the cabbage while the soup is simmering.
- At this point, the broth looks like this.
- After simmering for half an hour, remove the lamb and add the shredded cabbage and continue to simmer for 15 minutes.
- This is what a vegetarian/vegan Scotch broth will look like. However, if you've used lamb, remove the meat from the bones, shred into small pieces and add it back into the soup. Add the chopped parsley and remove from heat.
- Stir well; taste and adjust seasoning. Ground black pepper is optional. Ladle into bowls while hot and serve immediately.
Nutrition Facts : Calories 139 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 107 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SCOTTISH VEGETABLE SOUP
Growing up in Scotland certain things were staples in our diet. We ate a lot of root veggies because my aunt and uncle ran a farm. Herbs and spices also were not all that common when I was little. This is a very easy soup to make with the vegetables that grow very easily on the east coast of Scotland but are easily found in many grocery stores. We would eat it almost every weekend. The turnips and onion especially give it a phenomenal taste, precluding the use of stock.
Provided by Converting to vegan
Categories Vegan
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large pot, bring to the boil, then simmer for an hour.
- Add more salt and pepper if desired.
Nutrition Facts :
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