Pearly Scotch Broth Food

TRADITIONAL SCOTCH BROTH

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

Steps:

• Place the lamb in a heavy 4-5 quart casserole and add the water. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
• Add the barley, salt, pepper, and reduce heat to low, and simmer partially covered for 1 hour. Add the carrots, turnips, onions, leeks, and celery, partially cover again, and cook for 1 hour more.
• With a slotted spoon, transfer the lamb to a plate and pull or cut the meat away from the bones. Discard the bones, fat and gristle, and cut the meat into 1/2 inch cubes. Return the meat to the soup and simmer for 2 or 3 minutes to heat it through.
• Taste for seasoning. Sprinkle with parsley before serving.

TRADITIONAL SCOTCH BROTH

Steps:

• The night before soak barley in cold water and put lamb in crock pot and leave overnight, or alternatively boil on stove top then simmer till ready.(I only use some water in the crock pot and add the rest to the cooking pot later).
• Put stock in large soup pot and season.
• Add barley and bring to the boil.
• Add the next four ingredients and simmer till veg and barley are soft, if using flank meat cut some of the meat up and add to soup discarding any fat.
• Add peas and simmer for another 5 to 10 minutes.
• Serve with some crusty bread and enjoy.

DELICIOUS TRADITIONAL SCOTCH BROTH SOUP

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.

SCOTCH BROTH

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.