Scotch Broth Recipe
This Scotch Broth recipe is easily right at the top of my favorite list. The Scotch Broth is one of the most popular creations of the European Cuisine. The marriage of the irresistible flavors of Meat Meatloaf with other ingredients is the secret to this Scotch Broth. Best enjoyed as an Appetizer this recipe was taught to me by a dear friend who also happens to be a great chef. You will love this delicious Scotch Broth recipe! Dont miss it, Try it!
Ingredients
3-4 tablespoons pearl barley
1 1/2-2 pounds neck or breast of mutton or lamb
6-8 cups water
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 large onions, one to add whole, the other diced for garnish
1 clove
3 carrots, one sliced for the soup,
2 diced for garnish
4 stalks celery,
2 whole for the soup, 2 diced for garnish
1/2 small turnip, diced for garnish
1 leek, sliced for garnish
2 tablespoons chopped parsley
Directions
1. Soak barley for several hours, preferably overnight, in cold water.
2. Remove as much fat as possible from the lamb or mutton and put into a soup pot with the water and the drained barley. Add salt and pepper, the bay leaf, herbs, a whole onion stuck with a clove, a sliced carrot, and 2 stalks of celery. Bring slowly to a boil and simmer for 11/2 hours, skimming off the fat and scum occasionally.
3. If time allows let soup cool and skim off fat; if not, skim carefully while hot, removing the bay leaf and celery and carrot as far as possible.
4. Add the diced vegetables and cook for 20-30 minutes or until they are tender. Adjust seasoning of soup, and if too much liquid has evaporated add a little extra to make up quantity. Remove the bones, leaving the meat in the soup. Reheat and serve hot, sprinkled with chopped parsley.
2. Remove as much fat as possible from the lamb or mutton and put into a soup pot with the water and the drained barley. Add salt and pepper, the bay leaf, herbs, a whole onion stuck with a clove, a sliced carrot, and 2 stalks of celery. Bring slowly to a boil and simmer for 11/2 hours, skimming off the fat and scum occasionally.
3. If time allows let soup cool and skim off fat; if not, skim carefully while hot, removing the bay leaf and celery and carrot as far as possible.
4. Add the diced vegetables and cook for 20-30 minutes or until they are tender. Adjust seasoning of soup, and if too much liquid has evaporated add a little extra to make up quantity. Remove the bones, leaving the meat in the soup. Reheat and serve hot, sprinkled with chopped parsley.
