Scotch Broth

I’m not entirely sure why they call it Scotch broth when there is obviously more going on in this soup than merely a broth. I do know the soup originated in Scotland and it contains lamb and barley but why not Scotch lamb and barley soup?

Winter is soup season and there is nothing more satisfying than a hearty bowl of hot goodness to warm the body and the soul on such cold days as we have been getting lately.

If you have been following this blog, you will remember that before Christmas I had roasted a leg of lamb. Well, I saved the bones from that leg of lamb and put them in the freezer along with some of the leftover meat.

It is now time to put those tasty tidbits to use!

  • Leftover bones from leg of lamb
  • 1 tbsp of salt
  • 1 tbsp of black peppercorns
  • 4 bay leaves
  • One medium size onion- diced
  • 2 cloves of garlic – minced
  • four carrots – soup chop
  • 2 ribs of celery
  • leftover meat from leg of lamb
  • 1/2 cup of pearl barley – rinsed under cold water
  • salt and pepper to taste
  • 2 tbsps of apple cider vinegar
  • 1 tsp of dried rosemary

Directions:

Grab a pot big enough to hold 2 litres ( or 8 cups) of water along with the bones, salt, peppercorns, and bay leaves. Bring this to a boil. Then reduce the heat to a light rolling boil and cover. Let this simmer for approximately 3 hours. In order to make a flavourful and rich broth you have to cook those bones for a long period of time. Minimum 2 hours but longer is better. In my experience, 3 hours is the magic number.

At around the 2 1/2 hour mark, start preparing the vegetables for the soup.

In a separate and bigger pot than the one you used for the broth, pour in about 2 tbsps of olive oil. As the oil starts to heat, add the onions and garlic. Sauté on medium heat for about 3-4 minutes then add the celery and carrots. Continue to cook for another 5 minutes. Now add the pearl barley.

It is time to strain the liquid from the bones and things. Just strain directly into the pot with the vegetables and barley. Now turn up the heat and bring to a light rolling boil. Cover and let this cook for 20 minutes or so. Now add the rest of your seasonings and leftover lamb meat and continue to cook for another 10 minutes.

The soup is done when the barley is cooked through and the vegetables are soft.

Enjoy with some biscuits and a glass of Chardonnay! Stay warm my friends 👨‍👨‍👧‍👧

Remember to cook with love in your heart- the food will taste better ❤️

If you try this recipe and want to share please put your comments in the section below. Thanks!

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