Scotch Broth Recipe

Name: Scotch Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds lamb neck; 8 cups water cold; 3/4 teaspoon salt or to taste; 1/2 cup pearl barley; 1/2 cup green peas split; 2 medium leeks sliced; 1 large onions chopped; 2 large carrots scrubbed, peeled; 2 stalks celery chopped; 2 each bay leaves

Servings: persons

2 1/2 pounds lamb neck
8 cups water cold
3/4 teaspoon salt or to taste
1/2 cup pearl barley
1/2 cup green peas split
2 medium leeks sliced
1 large onions chopped
2 large carrots scrubbed, peeled
2 stalks celery chopped
2 each bay leaves

1
Rinse the lamb and set it in the bottom of the cooker.
2
Add the water and slowly bring to the boil.
3
Skim off any solid white skum that forms on the surface.
4
Add the salt and skim again.
5
Add the remaining ingredients.
6
Lock the lid in place and over high heat bring to high pressure.
7
Adjust the heat to maintain h igh pressure and cook for 20 minutes.
8
Let the pressure drop naturally or use a quick release method.
9
Remove the lid, tilting it away from you to allow any e xcess steam to escape.
10
Remove the bay leaves and parsley.
11
Add salt if desired .

896

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 10 ingredients. The key ingredients include: 2 1/2 pounds lamb neck, 8 cups water cold, 3/4 teaspoon salt or to taste, 1/2 cup pearl barley, and more.

Yes, 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.

Scotch Broth

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