Burns Supper Scotch Broth Recipe

Name: Burns Supper Scotch Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds breast of lamb chopped into 4 pieces by the butcher; 10 1/2 cups water; 1 cup carrots peeled and chopped small; 1 cup swede peeled and chopped small; 1 cup leeks trimmed, sliced and washed; 1 cup cabbage Firm, chopped; 10 ounces potatoes peeled and chopped small; 2 bay leaves; 1 1/2 dessert spoon Maldon salt; ground white pepper Plenty of freshly; 1 onion Medium, peeled and stuck with; 5 cloves; 50 grams pearl barley; 1 bunch curly parsley stalks removed and the leaves finely chopped

Servings: persons

2 1/2 pounds breast of lamb chopped into 4 pieces by the butcher
10 1/2 cups water
1 cup carrots peeled and chopped small
1 cup swede peeled and chopped small
1 cup leeks trimmed, sliced and washed
1 cup cabbage Firm, chopped
10 ounces potatoes peeled and chopped small
2 bay leaves
1 1/2 dessert spoon Maldon salt
ground white pepper Plenty of freshly
1 onion Medium, peeled and stuck with
5 cloves
50 grams pearl barley
1 bunch curly parsley stalks removed and the leaves finely chopped

1
Put the lamb in a large pot and cover with the water. Bring up to a gentle simmer and then remove the copious scum that forms, using a large spoon. Simmer the lamb for 30 minutes, continuing to remove any further scum which appears.
2
Add all the other ingredients except the barley and parsley.
3
Bring back to a simmer, again removing any more scum from the vegetables, and allow `to cook over the merest thread of heat [or in a low oven], covered, for about 1 hour, or until the meat is very tender.
4
Using tongs, carefully lift out the pieces of lamb and put on to a plate to cool.
5
Add the barley, stir in, and then pop the broth back on to continue simmering.
6
Once the lamb is cool enough to handle, remove the meat from the bones using your hands - a particularly satisfying, messy job - and then roughly chop it, having discarded the bones.
7
Add the meat back to the pot, stir in well and continue to cook until the barley is tender.
8
Once the soup is good and thick, stir in the parsley.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 pounds breast of lamb chopped into 4 pieces by the butcher, 10 1/2 cups water, 1 cup carrots peeled and chopped small, 1 cup swede peeled and chopped small, and more.

Yes, Burns Supper Scotch Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Burns Supper Scotch Broth

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