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Scotch Broth
A hearty Scottish barley and vegetable soup with tender lamb, perfect winter fare. Skimming the broth well once the lamb starts simmering keeps the finished soup clear instead of cloudy and greasy.
Ingredients
Instructions
Bring lamb and water to a boil. Skim well. Add barley and bay leaf.
Simmer 1 hour. Remove lamb. Strip meat from bones and return to pot.
Add carrots, turnips and onion. Simmer 30 minutes.
Add leeks and cook 10 more minutes. Season generously.
Ladle into bowls and garnish with fresh parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
