SCOTCH BROTH 
2 tbsp. oil
1-2 lb. lamb for stewing (shank, neck pieces)
11 cups beef stock
1 large onion, chopped
3 medium carrots, chopped
3 stalks celery, chopped
3 tbsp. butter
1 tsp. thyme
1 bay leaf
1/4 cup barley
1/2 cup fresh or frozen peas

Heat oil in large soup pot and brown meat on all sides. Pour in stock. Bring mixture to boil.

Meanwhile, sauté onion, carrot and celery in butter for 5 to 8 minutes. Add to soup pot. Also add thyme, bay leaf and barley. Simmer partially covered for 1 1/2 hours.

Ten minutes before end of cooking time, add peas. Remove meat cut into small pieces (remove gristle, bones, fat). Add to soup. Season to taste.

Note: Scotch broth freezes and reheats very well.

recipe reviews
Scotch Broth
   #63597
 Steve L. (Massachusetts) says:
Exquisite! Did not use the peas. Added 1 clove garlic. Put carrots, celery and onion in the food chopper, chopped them up bite sized, did not sauté.. Just tossed them in after "doing" the meat part toward the end - simmered everything together until veggies were tender - Ummmm! (Cats LOVED the meat scraps)
 #173733
 Alayne C. (New York) says:
White turnips are a very nice addition to this recipe.
 #189556
 SuzG (New York) replies:
Thank you! What a good idea!

Related recipe search

“SCOTCH”

 

Recipe Index