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Scotch broth

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Ingredients/Components

butter - 2 Tbsp
salt and pepper - 1 item
barley - 1/2 c
medium onion, finely diced - 1 item
carrots, finely diced - 2 item
stalks celery, finely diced - 2 item
lamb breast or necks - 3 lb
small white turnip, peeled and diced - 1 item

How to make scotch broth:

Trim fat from meat and cut into small pieces. Put in pot with 8 cups cold water. Bring to a boil and stir in barley. Simmer, partially covered, for 1 1/2 hours or until meat and barley are tender, adding more water if needed. Remove meat from bones. Cool soup and skim off fat. Melt butter in skillet. Add vegetables. Cook over low heat, stirring often, for 10 minutes or until vegetables are tender. Add meat and vegetables to soup. Cook another 10 minutes and serve hot.

Recipe categories: Soups & stews, Main dish, Stocks.

Rating:

3.8

Average rating: 3.8, total votes: 4

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half and half, milk, salt, flour, butter, water, vegetable oil