Sunday, May 21, 2006

Scotch Broth

While the Irish use more potatoes the penny-wise Scots use barley as the main ingredient in this soup. It is a great simple winter soup. The picture does not show the soup justice. It has a nice color with the carrot, rutabaga and barley. Although not original adding spices such as thyme and sage adds more flavor to the soup. If you trim the fat from the lamb while you cut into cubes you will cut down on the fat.

Scoth Broth

Lamb, soups

1 1/2 pounds lamb boneless shoulder
6 cups water
1/2 cup barley
1 tablespoon Salt
1/2 teaspoon pepper
3 carrots, sliced
2 stalks celery, sliced
1 medium onions, chopped
1 cup rutabaga or turnips
snipped parsley

Trim fat from lamb, cut lamb into 3/4 inch cubes. Heat lamb, water, barley,
salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1

Add vegetables to lamb mixture. Cover and simmer until lamb and vegetables
are tender, about 30 minutes. Skim fat if necessary. Sprinkle with parsley
if desired.


I placed all of the ingredients in a crockpot for 4 hours on high.
Yield: 6 servings

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