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EasySoups & BrothsmeatCC0 1.0 Universal
Traditional Scottish Scotch Broth with Simmered Lamb, Pearl Barley, and Root Vegetables
Scotland's heartiest traditional broth: tender lamb neck simmered slowly with nutty pearl barley, diced swede, leeks, carrots, and shredded cabbage into a wholesome, restorative meal.
Prep
20 min
Cook
90 min
Total
110 min
Ingredients
servings
6
- Bone-in lamb neck or shoulder chops800 g
- Pearl barley, well rinsed100 g
- Yellow swede (rutabaga), diced200 g
- Carrots, diced2 pc
- Leek, sliced1 pc
- Savoy cabbage, finely shredded150 g
- Fresh flat-leaf parsley, chopped3 tbsp
- Coarse sea salt1 Ā½ tsp
- Freshly ground black pepperĀ½ tsp
Preparation Steps
1
Place lamb chops in 2.5L cold salted water. Bring to a gentle boil, skimming thoroughly for 10 mins to ensure clear broth.
10 min timer
2
Add pearl barley, diced swede, and carrots. Simmer partially covered for 60 mins until barley is tender and lamb is falling off bone.
60 min timer
3
Remove bones, shredding tender lamb back into the broth. Add sliced leek and cabbage; simmer 15 mins more. Finish with black pepper and heaps of parsley.
15 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
340
Protein
26g
Carbohydrates
29g
Fat
12.5g
Allergens
Gluten
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
