TRADITIONAL SCOTCH BROTH RECIPE
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
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
SCOTTISH STOVIES
Adapt our take on this traditional Scottish stew to your liking. Try it with a leftover roast, sausage, minced beef or corned beef. Serve with oatcakes or crusty bread
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h50m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
- Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.42 milligram of sodium
SCOTCH STEW
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Scotland.
Provided by CJAY8248
Categories < 4 Hours
Time 2h10m
Yield 1 stew, 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy skillet. When pan is quite hot, add meat and brown about 15 minutes, turning until good and brown. Then pour in 2 cups boiling water and stir. Add garlic, onion, salt, and pepper. Cover, turn heat to low and simmer for 1 hour. Then remove garlic, add carrots, and cook 45 minutes longer. Make a paste of flour and cold water and add to meat and stir. Simmer for 15 minutes longer. Serve on 6 portions of mashed potatoes.
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