Scotch Broth Recipe Mary Berry Food

TRADITIONAL SCOTCH BROTH

Steps:

• Cook the onions and garlic in the lard or butter until softened, 4-6 minutes. Add the lamb, herbs, barley, split peas, salt and broth. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours. Skim off any foam.
• Add the carrot, turnip, rutabaga and parsnip. Simmer for another hour.
• Remove the bay leaves and thyme sprigs. Remove the meat, shred it and discard the bones. Return the shredded meat to the pot along with the leek and cabbage. Simmer for another 30 minutes. Add salt to taste. We like this soup on the thick side, almost a stew. If you prefer the soup a bit thinner, add some more broth.
• Serve garnished with fresh chopped parsley.

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:

• Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
• Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
• Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

SCOTCH BROTH

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.

TRADITIONAL SCOTCH BROTH RECIPE

Steps:

• Finely chop onion and leek and dice carrots and neep.
• Add butter or oil to the pot and melt.
• Add onion and leek and allow to cook for 5 minutes but not brown.
• Add chopped carrots and neep.
• Add split peas and barley and pour over the stock, own stock recipe below.
• Bring to the boil then turn down to simmer for 1 hour.
• Add shredded cabbage (or kale) and leftover meat if using and simmer for a further 15 minutes
• Stir through parsley before serving.
• Roughly chop the ingredients into large chunks and add to the pot, bring to the boil, and allow to simmer for 1.5 hours.
• Add salt and pepper and taste.
• If you want a more robust stock, reduce further. You can top the stock up with water, or vegetable stock when you make the soup.
• Remove all stock ingredients, setting aside any meat you want to add to the soup later and the stock in another bowl/pot and continue with instructions below.

SCOTCH BROTH

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

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

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

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.