Recipe For Scotch Broth
Scottish Recipes > Scotch Broth
A little bit like buses, aren't they. After waiting a wee while for a good broth recipe, two come along at once. Anyway I am extremely grateful.
My thanks to Lynn Dodds from Ontario in Canada for sending this recipe. Lynn emigrated from Glasgow with her family in 1979, and still makes her broth using her granny's recipe, which she swears by, especially in winter.
Scotch Broth (1) : Serves 8 - 10
2 lbs Lamb Shank
1X cup pearl barley
1X cup peas
2X tablebspoons Butter
1X large onion, coarsely chopped
Salt and freshly ground black pepper.
Soak the barley and peas overnight.
Bring lamb to the boil in a large soup pot, half filled with water and simmer, covered, for 2 hours, until meat is tender.
Take the lamb from the pot and remove bones and fat, then chop the meat and return to the pot.
Half the turnip, grate one half and dice the other.
Grate four of the carrots, and dice the other two.
Add the peas, barley, carrots, turnip and onion to the pot, bring to the boil and simmer for 30 minutes.
Melt the butter and add to the pot, add more water as required and simmer for a further 30 minutes.
Season with salt and pepper to taste.
My thanks also to Christine Hughes from East Kilbride in Scotland for sending in this recipe, which was handed down from her mum.
Scotch Broth (2)
3 lb. mutton
1/2 cup pearl barley
2 tbsp. salt
1 tsp. pepper
Put the mutton into soup pot 3/4 filled with water.
Finely dice the onion, turnip and carrots.
Add to pot along with the barley and seasoning.
Bring to the boil, and allow to simmer for 3 hours.
Remove the mutton, take off all the bones and fat. Dice the meat into small pieces, return to pot and simmer for a further 15 minutes.
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