SCOTCH BROTH
This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.
Provided by Millereg
Categories One Dish Meal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
SCOTCH BROTH
The ultimate antidote for cool spring nights, this old-fashioned farmhouse soup with shredded lamb offers sustenance without the heft. Garden-fresh peas lend a lightness, while turnips (which contain good-for-you fiber) add a mildly sweet bite to the meaty broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 3h10m
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
- Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.
PEARLY SCOTCH BROTH
This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread.
Provided by PaulaG
Categories Stocks
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
- Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
- Ladle into serving dishes and garnish with parsley.
- Enjoy!
SCOTCH BROTH
"Add a side of bread to this luscious concoction of lamb, vegetables and barley, and you'll have all a hungry body needs," notes Kelsey Hamilton, Highland Park, New Jersey. "I skim the fat to fit our lighter way of eating."
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender., Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings. , Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes. , Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.
Nutrition Facts : Calories 224 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 601mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
TRADITIONAL SCOTCH BROTH
This the best soup to warm you up on a cold evening. It has a thick & hearty consistency that makes it a satisfying family meal. Doesn't cost much to make as you can use the cheapest cuts of lamb or mutton (whatever is available). I used Lamb shank in this recipe but I often use cheaper cuts and the results are just as good. Tastes even better the next day as the barley gets softer.
Provided by Loucooks1
Categories Lamb/Sheep
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 13
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
Make and share this Scotch Broth recipe from Food.com.
Provided by Candy in Tyrone
Categories Low Cholesterol
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice the beef into bite sized pieces. Place in a large saucepan with the bay leaf, bouillon cubes, seasoning and 2.3 litres/4pints water. Slowly bring to the boil, cover and simmer for 1hour.
- Add all the vegetables and barley, then salt and freshly ground black pepper to taste. Return to the boil, cover and simmer for a further 1hour or until all the vegetables, barley and beef are really tender.
- Remove from the heat, remove the bay leaf. Skim off any fat which is floating on the surface. Adjust the seasoning to taste and stir in the parsley. Serve in bowls with crusty bread.
Nutrition Facts : Calories 189.4, Fat 4.2, SaturatedFat 1.8, Cholesterol 53.5, Sodium 460.4, Carbohydrate 18.2, Fiber 3.7, Sugar 4.2, Protein 20.6
SCOTCH BROTH
Make and share this Scotch Broth recipe from Food.com.
Provided by CJAY8248
Categories Lamb/Sheep
Time 2h20m
Yield 2 qts. soup, 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 31.7, Fat 0.2, Sodium 804.5, Carbohydrate 7, Fiber 1.6, Sugar 1.9, Protein 1
MEMORY LANE SCOTCH BROTH
When I was a kid my mom served us Campbell's Pepper Pot, Scotch Broth, and Black Bean Soups. Now that I'm in the nostalgic time of life, I wanted to eat these soups again, but Campbell's has discontinued the Black Bean and makes the Pepper Pot and Scotch Broth only in Canada. I ordered a case of the Pepper Pot from that big online retailer that sells everything, but decided to buckle down and recreate Scotch Broth and Black Bean Soup in my own soup pot. The Black Bean recipe is posted as Memory Lane Black Bean Soup, and here is the one for Scotch Broth. I combined bits and pieces from several other recipes found online, so if anything I learned came from you, thank you! This is more trouble than I normally go to to make soup, but if you have a craving for Scotch Broth, this one might do the trick. Chilling and skimming the fat from the broth is optional, but I think it tastes better if you do. This is a heart-warming soup on a wintry day.
Provided by Heirloom Tomato
Categories Lamb/Sheep
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Soak the barley in cold water while you make the lamb broth.
- Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil.
- Add 8 cups of beef broth and 4 cups of water.
- Bring to a simmer and simmer for ten minutes.
- Skim the scum off the surface until it is clear.
- Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot.
- Simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone.
- Remove lamb from the stock and cut meat into small pieces. Discard gristle, fat and bone.
- Chill the stock, then skim the congealed lamb fat off the top and discard it.
- Remove the bay leaf and discard.
- Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. Do not brown.
- Add the sauteed vegetables and the soaked drained barley to the stock and simmer, covered, about 45 minutes or until vegetables and barley are tender.
- Add lamb meat back into the soup.
- Taste and adjust the seasoning. Add a little salt if needed.
- Serve piping hot with freshly ground pepper on top.
SCOTCH BROTH WITH NORTHERN ISLES LAMB SAUSAGE, PEARL BARLEY, AND TURNIPS
I adore pearl barley, yet seldom remember to cook it. But at least once a year, in late spring leaning toward summer, when the weather is still chilly, I suddenly have a notion to make Scotch broth. It is essentially a homespun celebration of root vegetables bolstered by and enriched with lamb. The usual vegetable selection includes leeks, carrots, turnips, rutabagas, kohlrabies, and parsnips. Hamburg parsley, which is grown for its root rather than its leaves and is popular in northern European cooking, is also a good addition, adding herbal appeal. Unfortunately, it is so far not widely available in U.S. markets, but a garnish of fresh parsley nicely fills the herbal niche. Lamb neck and bone-in shoulder chops, the customary cuts for Scotch broth, create a meat broth as the soup cooks. Here, I turn the lamb into sausage and use a quick and convenient-to-make vegetable broth. That way the meat is thriftily stretched while still providing its depth of flavor to the soup. I add a tablespoon of tomato paste for color and a hint of acid: perhaps a shocking sidestep to staunch traditionalists, but I think the soup appreciates it.
Yield serves 4
Number Of Ingredients 10
Steps:
- In a large pot, combine the leek, carrot, turnip, barley, tomato paste, and broth and bring to a boil over high heat. Decrease the heat to maintain a simmer, cover partially, and cook until the barley is tender, about 45 minutes.
- Add the sausage balls and salt and continue cooking until they are firm and rise to the top, about 20 minutes.
- Ladle the soup into individual bowls, garnish with the parsley and black pepper, and serve piping hot.
TRADITIONAL SCOTCH BROTH
Granddad comes every Sunday for dinner and he has got to have his soup. This was a special request as it reminds him of his childhood. In the old days, the lamb was cooked and removed from the pot, then the soup was made. The lamb that made the stock, was then served as the main course, with veg, if you were lucky. You can't make Scotch Broth, without the lamb it just wouldn't be Scotch Broth. Prep time, does not include the overnight soaking, and cooking time excludes, the making of the stock. If you brown your lamb first you will get more flavour.
Provided by Tea Jenny
Categories Vegetable
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 87.6, Fat 0.4, SaturatedFat 0.1, Sodium 40.1, Carbohydrate 19.3, Fiber 4, Sugar 4.2, Protein 2.7
SCOTCH BROTH
Steps:
- Wash barley first. Put in kettle and add other ingredients. Cover with water. Cook slowly at least four hours. Soup should cook down until quite thick. Refrigerate for at least four hours. Add water when reheating to serve. Correct seasoning at that time and remove meat bone and celery leaves before serving.
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