Scotch Broth

7 ingredients
8 steps

Ingredients

  • A leg of lamb bone, cracked (with meat on it)
  • 2 or 3 medium onions, whole
  • 6 stalks of celery, diced
  • 6 carrots, diced
  • 1 garlic clove
  • 1/2 cup pearl barley
  • salt, pepper, parsley, and some celery leaves

Directions

  1. 1
    Wash barley first.
  2. 2
    Put in kettle and add other ingredients.
  3. 3
    Cover with water.
  4. 4
    Cook slowly at least four hours.
  5. 5
    Soup should cook down until quite thick.
  6. 6
    Refrigerate for at least four hours.
  7. 7
    Add water when reheating to serve.
  8. 8
    Correct seasoning at that time and remove meat bone and celery leaves before serving.

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