Scotch Broth

Name: Scotch Broth
Ingredients: 3 lb. lamb breast or necks; 2 Tbsp. butter; 1 medium onion, finely diced; 2 stalks celery, finely diced; salt and pepper; 1/2 c. barley; 1 small white turnip, peeled and diced; 2 carrots, finely diced

8 ingredients

10 steps

Ingredients

3 lb. lamb breast or necks
2 Tbsp. butter
1 medium onion, finely diced
2 stalks celery, finely diced
salt and pepper
1/2 c. barley
1 small white turnip, peeled and diced
2 carrots, finely diced

Directions

1

Trim fat from meat and cut into small pieces.
2

Put in pot with 8 cups cold water.
3

Bring to a boil and stir in barley.
4

Simmer, partially covered, for 1 1/2 hours or until meat and barley are tender, adding more water if needed.
5

Remove meat from bones.
6

Cool soup and skim off fat.
7

Melt butter in skillet.
8

Add vegetables. Cook over low heat, stirring often, for 10 minutes or until vegetables are tender.
9

Add meat and vegetables to soup.
10

Cook another 10 minutes and serve hot.