Scotch Broth
20m prep 1h cook 2h ready
About 6 cups; 4 servings Irma and Marion used grünkern, or freekeh, in place of the barley called for here. To substitute freekeh, add whole grains 20 minutes after the vegetables are added; for cracked freekeh, simmer for the last 25 minutes of cooking.
Ingredients
- 6 cups water
- 1 ½ pounds boneless lamb shoulder, trimmed of fat and cut into ½-inch pieces
- ½ cup pearl barley
- 3 medium leeks, white part only, well rinsed and chopped
- 1 large carrot, diced
- 1 large celery rib, diced
- ½ teaspoon salt
- 2 tablespoons chopped parsley
- Salt and black pepper to taste
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 6 cups water
- 1 ½ pounds boneless lamb shoulder, trimmed of fat and cut into ½-inch pieces
- ½ cup pearl barley
- 3 medium leeks, white part only, well rinsed and chopped
- 1 large carrot, diced
- 1 large celery rib, diced
- ½ teaspoon salt
- 2 tablespoons chopped parsley
- Salt and black pepper to taste
Let's Cook
-
Step 1.
Combine in a soup pot: 6 cups water; 1 ½ pounds boneless lamb shoulder, trimmed of fat and cut into ½-inch pieces
-
Step 2.
Bring to a boil, then reduce the heat and simmer for 10 minutes, skimming to remove scum. Stir in: ½ cup pearl barley; 3 medium leeks, white part only, well rinsed and chopped; 1 large carrot, diced; 1 large celery rib, diced; ½ teaspoon salt
-
Step 3.
Bring to a boil, then reduce the heat, partially cover, and simmer until the meat is tender, about 1 ½ hours. Add water as needed. Spoon off the fat from the surface and season with: 2 tablespoons chopped parsley; Salt and black pepper to taste
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.