How To Make Scotch Broth - Scottish Soup Recipe
SCOTCH BROTH
Made using fresh veg from @thefreshfruitshop ???????? & meat bought from @donald_butchers ???? I use boiling beef in my recipe - always have - because it’s what my Gran used. Traditionally I think it’s lamb bones (hence the lamb stock), so use lamb ribs from the butcher if you prefer ????????
This makes a biiiig portion (plenty for the freezer stash), so just half the volumes if you want to make less or you don’t have a pot big enough ????
Ingredients
- 200g dried broth mix
- 1kg boiling beef (or lamb ribs)
- 1/2 x turnip
- 2 x carrots
- 2 x onions
- 1 x leek
- 2 x medium potatoes
- 2 x bay leaves
- large handful parsley
- 6 x pints water
- 4 x lamb stock cubes
- salt & pepper
Method
1. Measure broth mix and leave to soak overnight (or approx 6-8 hours in cold water), rinse out with water and drain
2. Put your piece of boiling beef into a large soup pot with some oil and start to brown the meat
3. Prepare herbs/veggies: grate carrot, grate turnip, finely chop onions, finely slice leeks and cube peeled potatoes
4. Add veggies into soup pot with 6 x pints water, broth mix and bay leaves
5. Simmer on medium heat for for approx 2 hours
6. Remove boiling beef from pot, allow to cool, remove fat and shred the meat before adding back into pot of soup with chopped parsley
7. Season to taste & serve
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scotch broth
You can’t beat a hearty, comforting meal at the end of a long week can you? Why not treat yourself to this traditional Scotch Broth today? By joining my newsletter list, you’ll get this wholesome recipe along with 20 others from my book for FREE to help you prep for the week ahead! Xx Lorna xx
Scotch Broth
After a long day's work chasing sheep around a field, there are few things more comforting than a hot bowl of Scotch Broth. This luscious soup contains lamb (scraggy, fatty lamb, not the lean posh stuff), root vegetables and barley. It's quite easy to make, although it does need quite a long cooking time. If you leave it a day or two before eating it, the flavour is even better.
The written / printable recipe is here:
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