Scotch Broth Recipes

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:

• 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 WITH WINTER ROOT VEG

Steps:

• Preheat the oven to 170ºC/325ºF/gas 3.
• If making with lamb shoulder, rub all over with sea salt and white pepper, place in a roasting tray, cover with tin foil and roast for 3 hours, or until falling off the bone. Pull all the meat off the bone, saving the bone for later.
• Wash, trim and roughly chop the leek, peel and finely slice the onions, then trim and roughly chop the carrots and celery.
• Place the leek, celery, onions and carrots into a large pan on a low heat with 1 tablespoon of oil, and cook gently for 20 minutes, or until soft and sweet, stirring regularly.
• Pour in the stock, and add the reserved lamb bone (if you have it). Bring to the boil, then simmer gently for 20 minutes, while you peel and roughly chop the swede and potato.
• Add pearl barley to the pan, followed by the swede and potato, then simmer gently for a further 50 minutes, or until tender.
• Remove the pan from the heat and whisk the broth quite hard to break down some of the potato and bind the soup together, then stir in the roast lamb or cooked lamb, to heat through. Taste and season to perfection with salt and pepper.
• Pick the parsley leaves, then sprinkle over the broth with the reserved celery leaves (if using). Serve with hunks of crusty bread for dunking, and if you want to be really authentic, why not add a little dram of whisky to each bowl?

SCOTCH BROTH SOUP

Steps:

• In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

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 II

Steps:

• To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 3 hours. Skim the surface as required.
• Remove the shanks and any meat that has fallen off the bones and cool slightly. Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the vegetables. Cool the stock and refrigerate overnight, or until the fat has set on top and can be spooned off.
• Cover the barley with water and soak for 1 hour.
• Put the stock in a large pan and gently reheat. Add the drained barley, extra carrot, onion, leek, celery and turnip. Bring to a boil, reduce the heat and simmer for 30 minutes, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 5 minutes. Season well and serve with parsley.

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.

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 (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.

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.

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 I

Steps:

• In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
• Remove bones. Strain broth; chill.
• Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.