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Scotch Broth
Created by: Howcan Team
Ingredients
- 1 lb lamb shoulder, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 leek, sliced
- 1/2 cup pearl barley
- 8 cups beef or lamb broth
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat some oil over medium-high heat. Add the diced lamb and brown on all sides, then remove from the pot and set aside.
- In the same pot, add the chopped onion, carrots, celery, and leek. Cook for 5 minutes until softened.
- Return the browned lamb to the pot. Add the pearl barley, beef or lamb broth, bay leaves, and thyme. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the lamb is tender and the barley is cooked.
- Taste and adjust seasoning if needed. Remove the bay leaves before serving.
- Serve hot and enjoy!
Scotch Broth is a traditional Scottish soup dating back to the 12th century, known for its hearty and comforting flavors. This iconic dish is made with lamb or mutton, barley, root vegetables, and often flavored with thyme and parsley. It has been a staple in Scottish cuisine for centuries, with each region adding its own unique twist. The best version of this dish can be found in traditional Scottish pubs and restaurants, where skilled chefs use high-quality ingredients to create a rich and flavorful broth. The key to a delicious Scotch Broth lies in the slow cooking of the meat and the perfect balance of herbs and vegetables. For a vegetarian alternative, some chefs use lentils and a variety of seasonal vegetables to create a similarly satisfying dish.
140 min
6
320 calories
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