Scotch Broth

Name: Scotch Broth
Ingredients: 2 1/4 lbs lamb shoulder; 3/4 cup pearl barley; 1 large onion, coarsely chopped; 2 medium carrots, peeled and coarsely chopped; 1 medium leek, washed and thinly sliced; 2 cups finely shredded savoy cabbage; 1/2 cup frozen peas; 2 tbsp finely chopped parsley

8 ingredients

4 steps

Ingredients

2 1/4 lbs lamb shoulder
3/4 cup pearl barley
1 large onion, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 medium leek, washed and thinly sliced
2 cups finely shredded savoy cabbage
1/2 cup frozen peas
2 tbsp finely chopped parsley

Directions

1

Place 9 cups water, lamb and barley in a large saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour, skimming fat from the surface occasionally. Add the onion, carrot and leek; simmer, covered, for about 30 mins, or until the carrot is tender.
2

Remove the lamb from the pan. When cool enough to handle, remove and discard the bones, then shred lamb meat coarsely.
3

Return the lamb to the soup with cabbage and peas; cook, uncovered, for about 10 mins or until the peas are tender.
4

Serve the soup sprinkled with parsley.

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