Sort Of Scotch Broth 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.

SCOTCH BROTH (SCOTCH SOUP)

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.

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:

• 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.

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.

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.

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!