Scotch broth


1 tbsp vegetable oil
400g lamb shoulder, cut into small bite size chunks
1 large onion, finely chopped
2 carrots, diced into 1cm cubes
1/2 small swede, diced into 1cm cubes
1 leek, sliced
2 celery sticks, sliced
1/2 small white cabbage, thinly sliced
3 thyme sprigs
200g dried pearl barley, rinse well under cold running water before adding
3 litres lamb or vegetable stock
large handful parsley, chopped
Salt and pepper, to taste


  • Heat the edible fat in an exceedingly giant soup pot. Add the diced lamb shoulder and brown in batches. Once all of the lamb is suntanned, take away and put aside. Add the onion to the pot and cook for 3-4 minutes till the onions begin to melt. currently add within the diced carrot, swede, celery and leek, stirring before preparation for an additional few minutes. Add the lamb back to the pot along side the barley, lamb or vegetable stock, sliced cabbage and sprigs of thyme. Stir well to mix, cowl with a lid and leave to simmer away on a medium heat for two hours till the lamb is tender.
  • Before serving check for seasoning and add salt and pepper to your prefered style before stirring within the sliced parsley. This soup is actually thick and a lot of of a stew to that in itself makes a stunning filling main meal if served with several buttered bread.


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