Scotch Broth Ii Recipes

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SCOTCH BROTH



Scotch Broth image

"Add a side of bread to this luscious concoction of lamb, vegetables and barley, and you'll have all a hungry body needs," notes Kelsey Hamilton, Highland Park, New Jersey. "I skim the fat to fit our lighter way of eating."

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 4 servings.

Number Of Ingredients 20

1 lamb shank (about 1 pound)
2 teaspoons canola oil
4 cups water
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 whole cloves
1 medium onion, halved
1 medium carrot, halved
1 celery rib, halved
1 bay leaf
1/4 cup minced fresh parsley
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon whole peppercorns
SOUP:
1/3 cup medium pearl barley
1-1/2 cups julienned peeled turnips (1-inch pieces)
1 cup coarsely chopped carrots
1 medium leek (white portion only), thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender., Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings. , Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes. , Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.

Nutrition Facts : Calories 224 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 601mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

TRADITIONAL SCOTCH BROTH



Traditional Scotch Broth image

This authentic Scottish soup will nourish your body and comfort your soul!

Provided by Kimberly Killebrew

Categories     Main Course     Soup

Time 4h

Number Of Ingredients 17

1 1/2 pounds lamb shoulder or shanks (or beef with bones)
2 tablespoons quality lard or butter
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 cup pearl barley
1/3 cup dried green split peas
4 sprigs thyme
2 bay leaves
1 teaspoon salt
6 cups quality chicken broth (I use and recommend Aneto)
1 large carrot, diced
1 turnip, peeled and diced
1 rutabaga, peeled and diced
1 parsnip, peeled and diced
1/2 cup shredded green cabbage
1 medium leek, chopped, rinsed and drained
Fresh chopped parsley for garnish

Steps:

  • Cook the onions and garlic in the lard or butter until softened, 4-6 minutes. Add the lamb, herbs, barley, split peas, salt and broth. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours. Skim off any foam.
  • Add the carrot, turnip, rutabaga and parsnip. Simmer for another hour.
  • Remove the bay leaves and thyme sprigs. Remove the meat, shred it and discard the bones. Return the shredded meat to the pot along with the leek and cabbage. Simmer for another 30 minutes. Add salt to taste. We like this soup on the thick side, almost a stew. If you prefer the soup a bit thinner, add some more broth.
  • Serve garnished with fresh chopped parsley.

Nutrition Facts : Calories 314 kcal, Carbohydrate 36 g, Protein 23 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 579 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

TRADITIONAL SCOTCH BROTH RECIPE



Traditional Scotch Broth Recipe image

This Scotch Broth recipe comes together perfectly to create a hearty and delicious soup. Made traditionally with mutton, this warming dish is the perfect partner to counter Scotland's not so warming weather!

Provided by Phil & Sonja

Categories     Recipes

Time 1h30m

Number Of Ingredients 18

1 leek
1 carrot
1 onion
Lamb neck/bones or beef with bones
Salt and pepper to taste
3 litres cold water
2 carrots (100g)
1 onion (100g)
1 leek (100g)
1 small neep (150g)
110g barley (1/2 cup)
70g split dried peas - ideally green but yellow is fine (1/3cup)
Salt and pepper to taste
2.5 litres of lamb, chicken, or beef stock
30g butter/oil
2 tbsp parsley
250g shredded white cabbage (a few handfuls) or kale
200g shredded meat (optional)

Steps:

  • Finely chop onion and leek and dice carrots and neep.
  • Add butter or oil to the pot and melt.
  • Add onion and leek and allow to cook for 5 minutes but not brown.
  • Add chopped carrots and neep.
  • Add split peas and barley and pour over the stock, own stock recipe below.
  • Bring to the boil then turn down to simmer for 1 hour.
  • Add shredded cabbage (or kale) and leftover meat if using and simmer for a further 15 minutes
  • Stir through parsley before serving.
  • Roughly chop the ingredients into large chunks and add to the pot, bring to the boil, and allow to simmer for 1.5 hours.
  • Add salt and pepper and taste.
  • If you want a more robust stock, reduce further. You can top the stock up with water, or vegetable stock when you make the soup.
  • Remove all stock ingredients, setting aside any meat you want to add to the soup later and the stock in another bowl/pot and continue with instructions below.

Nutrition Facts : Calories 1360 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 418 milligrams cholesterol, Fat 92 grams fat, Fiber 4 grams fiber, Protein 108 grams protein, SaturatedFat 39 grams saturated fat, ServingSize 1, Sodium 537 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 45 grams unsaturated fat

SCOTCH BROTH



Scotch Broth image

The ultimate antidote for cool spring nights, this old-fashioned farmhouse soup with shredded lamb offers sustenance without the heft. Garden-fresh peas lend a lightness, while turnips (which contain good-for-you fiber) add a mildly sweet bite to the meaty broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 3h10m

Yield Serves 6 to 8

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 pounds boneless lamb shoulder in one piece, plus its bones
2 large yellow onions, peeled and quartered
3 celery stalks, coarsely chopped
3 medium carrots, peeled and coarsely chopped
2 medium leeks, washed and trimmed, white and light-green parts cut on the bias into 2-inch pieces, trimmings reserved
1/2 teaspoon whole black peppercorns
Coarse salt
12 parsley stems, plus 1/2 cup leaves, finely chopped
2 medium turnips, peeled and halved (about 1 pound)
1/2 cup pearl barley
1 1/2 pounds English peas, shelled, or 1 1/2 cups frozen peas

Steps:

  • Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
  • Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.

PEARLY SCOTCH BROTH



Pearly Scotch Broth image

This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread.

Provided by PaulaG

Categories     Stocks

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 shoulder lamb chops
1/3 cup pearl barley
1 large carrot, peeled and cubed
2 leeks, white part only, cut into 1/2-inch pieces
1 -2 celery rib, thickly sliced
6 cups water
salt
pepper
1/4 cup parsley, chopped

Steps:

  • In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
  • Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
  • Ladle into serving dishes and garnish with parsley.
  • Enjoy!

SCOTCH BROTH



Scotch broth image

Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread

Provided by Anna Glover

Categories     Lunch, Supper

Time 1h45m

Number Of Ingredients 9

250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas)
1 tbsp vegetable or olive oil
1 large onion, finely chopped
1 leek, washed and sliced
1 medium turnip, peeled and finely chopped
3 carrots, finely chopped
3 celery sticks, trimmed and finely chopped
3 litres lamb stock
200g kale chopped

Steps:

  • Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
  • Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
  • Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

Nutrition Facts : Calories 278 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.1 milligram of sodium

SCOTCH BROTH



Scotch Broth image

This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.

Provided by Millereg

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs lamb breast (with bone) or 3 lbs stewing lamb (with bone)
8 cups cold water
1/2 cup pearl barley
2 tablespoons butter
2 carrots, peeled and diced
1 turnip, peeled and diced
2 celery ribs, diced
1 onion, diced
seasoning

Steps:

  • In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
  • Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
  • Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
  • Remove meat from broth; cut meat from bone and cut in small pieces.
  • Discard the bones and return the meat to the soup.
  • Continue simmering.
  • In a skillet, melt the butter over medium heat.
  • Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
  • Add the vegetables to the soup.
  • Simmer for about 10 minutes, or until the vegetables are tender.
  • Add salt, pepper, and seasonings to taste.

SCOTCH BROTH SOUP



Scotch Broth Soup image

Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! -Ann Main, Moorefield, Ontario

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 9

2 pounds meaty beef soup bones (beef shanks or short ribs)
8 cups water
6 whole peppercorns
1-1/2 teaspoons salt
1 cup chopped carrots
1 cup chopped turnips
1 cup chopped celery
1/2 cup chopped onion
1/4 cup medium pearl barley

Steps:

  • In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 499mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

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