Scotch Broth Recipe

Scotch broth also known as “barley broth” is traditionally made with lamb and barley. You could also add leeks or turnips to the vegetables listed here, just be sure to cook them until tender.

For Scotch broth (lamb soup) you will need:

2 pounds lamb or mutton shanks (the leaner the better)

8 cups water

4 beef bouillon cubes

1 cup barley

2 large onions, diced

2 medium carrots, diced

2 celery stalks, chopped

Salt & pepper to taste

In a large stock pot, add water, bouillon cubes and lamb shanks.

Cover and bring to a boil.

Add onions, barley, salt and pepper.

Reduce heat and simmer gently for 1 1/2 to 2 hours or until meat is very tender.

Remove meat and bones and set aside until cool enough to handle.

Skim fat from the soup.

Add carrots and celery.

Meanwhile remove meat from bones and dice. Return meat to pot.

Cook until vegetables are very tender.

This lamb soup recipe serves 6 to 8

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