coarsely chopped 2 large carrots, scrubbed or peeled -- cut in 3-4 chunks 2 stalks celery -- finely chopped 2 bay leaves 4 sprigs parsley (or 5) serves 8 *cut lamb into 2" pieces and trim of excess fat Rinse the lamb and set it in the bottom of the cooker. Add the water and slowl y bring to the boil. Skim off any solid white skum that forms on the surface. Add the salt and skim again. Add the remaining ingredients. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain h igh pressure and cook for 20 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any e xcess steam to escape. Remove the bay leaves and parsley. Add salt if desired . Author's Notes: Try to prepare this soup a day in advance so that, before serv ing, you can remove the fat that congeals on the surface. Variations: some versions add chunks of rutabaga and chopped cabbage
How To make Scotch Broth(Pressure Cooked)'s Videos
Scotch Broth Recipe
A traditional Scotch Broth recipe that is easy and cheap to prepare. Using neck of lamb, vegetables and pearl barley this recipe is filling, tasty and easy to cook. Visit cookuk.co.uk for the full recipe with lots of expert advice and more pictures.
Tour Scotland video of Scotch Broth soup at Touchdown Cafe at Perth Airport on visit to Scone, Perthshire. Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables, such as carrots, swedes, or sometimes turnips, and dried pulses, most often split peas and red lentils. Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability.
Easy Scotch Broth Recipe How to make Lamb and Pearl Barley Scotch Broth?
It is Easy Scotch Broth Recipe best soup recipe by jamie oliver..So easy to make Lamb and Pearl Barley Scotch Broth will definitely make your dinner special along with appetizer recipes.For detailed recipe visit
I’ve never Tasted Flavors Like in This Scotch Broth Soup
This video was created in partnership with the American Lamb Board.
Scotch broth is a Scottish soup made with lamb or mutton along with barley and vegetables. It is also known as barley soup or the pot-au-feu of Scotland. Scotch broth is considered the national soup of Scotland because of its deep, over 200-year history.
This is a simple-to-prepare soup, and the flavors are outstanding, especially if you are a fan of lamb.
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Ingredients for this recipe:
• 4 tablespoons lard • 2 1 ½ pound lamb shanks • 128 ounces beef stock • 1 sliced large leek • 1 peeled and small diced yellow onion • 5 finely minced cloves of garlic • 1 peeled and large diced turnip • 4 peeled and large diced carrots • 4 ribs of large diced celery • 2 peeled and large diced russet potatoes • ¼ green cabbage cut into 1” inch pieces • 1 recipe for cooked barley • 1 recipe for cooked split peas • ¼ cup chopped fresh parsley • Salt and pepper to taste
Scotch Broth Soup
Dave's Skillet Scotch Broth Soup 1. 2 Lbs of Mutton or Lamb w/bone 2. 1 parsnip 3. 1 Turnip 4. 2/3 cup of pearl barley 5. 1 large carrot 6. 1 medium white onion 7. 3 Celery stalks 8. 2 Tbs of chicken bouillon 9. 32 oz of chicken broth 10. 4 cups of water salt and pepper to taste.
Scotch Stew with Lamb Dumplings - Spar for the Spurtle 2013
This recipe is my take on a traditional Scotch stew using Bob's Red Mill Steel Cut Oats.