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Scotch Broth Recipe
Serves 8 to 10
May be kept covered and refrigerated for up to 3 days.
Ingredients: 1 2/3 lbs best neck of lamb chops or lamb shanks
10 cups water
1/2 lb pearl barley
1 carrot, peeled and diced
1 turnip, peeled and diced
1 parsnip, peeled and diced
1 onion, finely chopped
1 small leek, thinly sliced
1 cup finely chopped cabbage
1/2 cup chopped parsley
Salt and freshly ground pepper
Instructions: 1. Cut away any excess fat from the meat; place the meat in a large heavy-based pan with the water.
2. Bring to the boil, reduce the heat and simmer, covered, for 1 hour. Skim any froth from the surface frequently.
3. Meanwhile soak the pearl barley or soup mix in a large bowl of water for about 1 hour.
4. Add the carrot, turnip, parsnip, onion and leek to the pan.
5. Drain the barley or soup mix and add to the pan.
6. Stir well to combine, cover and simmer for a further 1 1/2 hours.
7. Stir in the cabbage 10 minutes before the end of cooking time. (Add more water at this stage, according to taste).
8. Remove the meat from the pan using tongs. Leave to cool before removing from the bones. Chop the meat finely and return it to the soup.
9. Add parsley, salt and pepper to taste.
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