Scotch Broth

Name: Scotch Broth
Ingredients: 3 lb. lamb breast or neck; 8 c. cold water; 1/2 c. barley; 2 Tbsp. butter; 2 carrots, diced fine; 2 stalks celery, diced fine; 1 small white turnip, peeled and diced; 1 medium onion, diced fine; salt and freshly ground pepper

9 ingredients

8 steps

Ingredients

3 lb. lamb breast or neck
8 c. cold water
1/2 c. barley
2 Tbsp. butter
2 carrots, diced fine
2 stalks celery, diced fine
1 small white turnip, peeled and diced
1 medium onion, diced fine
salt and freshly ground pepper

Directions

1

Remove most of the fat from meat and cut into small pieces. Put into a large pot with cold water.
2

Bring to a boil and stir in barley.
3

Simmer, partially covered, for 1 1/2 hours or until the meat and barley are tender, adding more water as it evaporates. Remove the meat from bones.
4

Cool the soup and skim off fat.
5

Melt butter in a skillet and add the carrots, celery, turnip and onion. Cook over low heat, stirring often, for 10 minutes.
6

Add to the soup.
7

Season with salt and pepper; cook for another 10 minutes or until veggies are tender.
8

Serve hot.