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Scotch Broth Recipe

Course: Main Course
Author: Ann Timm

Ingredients

  • 1 lb/ 700 g lamb I've used ground, and this week I will use chopped lamb that I froze after cooking a large leg of lamb a few weeks ago. I've also substituted ground turkey and it was very good!
  • 6 3/4 cups water I used half broth
  • scant 1/3 cup pearl barley any barley works fine, in my experience
  • 2 onions chopped
  • 1 garlic clove minced
  • 3 small turnips finely diced (I've also substituted some parsnip)
  • 3 carrots thinly sliced
  • 2 celery stocks diced
  • 2 leeks sliced (this week, I've got green onions)
  • salt and pepper
  • 2 Tbsp. chopped fresh parsley

Instructions

  • Prepare meat (cut into small pieces), put into a pot, cover with the water, and bring to a boil, skimming off any scum that rises to surface.
  • Add barley, then reduce heat and simmer gently, covered, for 1 hour.
  • Add veggies, and season well with salt and pepper. Continue to cook for an additional hour.
  • Remove from heat and add parsley before serving.