Scotch Barley Soup Recipe

Name: Scotch Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 1 3/4-pounds lamb bones with most of the fat removed; 3 quarts cold water; 1 cup pearl barley; 1 large carrot cut into 1/2-inch pieces (about 1 1/2 cups); 1 white or yellow turnip cut into 1/2-inch pieces (about 2 cups); 1 leek cleaned and cut (green leaves incuded) into 1-inch pieces (about 2 cups); 2 ribs celery cut into 1-inch pieces (about 1 1/2 cups); 1 onion peeled and cut into 1-inch pieces (about 1 1/2 cups); 12 ounces of cabbage cut into 2-inch pieces (about 5 cups); 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; Worcestershire sauce, for garnish (optional)

Servings: persons

About 1 3/4-pounds lamb bones with most of the fat removed
3 quarts cold water
1 cup pearl barley
1 large carrot cut into 1/2-inch pieces (about 1 1/2 cups)
1 white or yellow turnip cut into 1/2-inch pieces (about 2 cups)
1 leek cleaned and cut (green leaves incuded) into 1-inch pieces (about 2 cups)
2 ribs celery cut into 1-inch pieces (about 1 1/2 cups)
1 onion peeled and cut into 1-inch pieces (about 1 1/2 cups)
12 ounces of cabbage cut into 2-inch pieces (about 5 cups)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Worcestershire sauce, for garnish (optional)

1
Place the bones and water in a large saucepan or stockpot and bring to a boil over high heat.
2
At the boil, skim off and discard any residue that rises to the surface of the water and continue to do so for the next 5 minutes.
3
Then reduce the heat to low, cover and cook for 1 hour.
4
Skim again and discard any surface fat and scum.
5
Add the barley and bring to a boil.
6
Cover and cook over low heat for 45 minutes.
7
Using tongs or a skimmer, remove the bones from the pot and set them aside.
8
Add the remaining ingredients to the pot and bring the mixture to a boil.
9
Boil gently, covered, for 30 minutes.
10
Meanwhile, when the reserved bones are cool enough to handle, pick any meat from them and add it to the pot.
11
Serve the soup in large bowls, sprinkling each serving with a little Worcestershire sauce, if desired.

kcal

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Protein

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 12 ingredients. The key ingredients include: About 1 3/4-pounds lamb bones with most of the fat removed, 3 quarts cold water, 1 cup pearl barley, 1 large carrot cut into 1/2-inch pieces (about 1 1/2 cups), and more.

Yes, Scotch Barley Soup 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.

Scotch Barley Soup

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