Description
Hearty Scotch Broth with Lamb and Vegetables Recipe
Ingredients
Scale
- 3 oz lamb neck bones (one or two; beef can be used as a substitute)
- 8 ½ cups water
- 2 tsp sea salt (or Diamond Crystal Kosher salt, to taste)
- ½ cup pearl barley (omit for gluten free diets)
- ½ cup dried split peas (soaked overnight, or boiled for 5 minutes and soaked for 1 hour)
- 1 medium onion, diced
- 2 medium carrots, sliced
- 1 small rutabaga, diced (turnip if in the UK)
- 1 small leek, cleaned and sliced
- 2 cups shredded cabbage (about half a small head; Savoy preferred, kale as substitute)
- ⅛ tsp freshly ground black pepper (to taste, optional)
- 3 Tbsp chopped parsley (preferably fresh or frozen)
Instructions
- Place the lamb neck bones into a Dutch oven or large soup pot, add the water, pearl barley, soaked split peas, and salt. Bring to a boil, then reduce heat to a low simmer. Skim off any scum that rises to the surface during simmering. Let it simmer for one hour to develop a rich broth.
- While the broth simmers, prepare your vegetables by dicing the onion, slicing the carrots, cleaning and slicing the leek, and dicing the rutabaga.
- After one hour, add the prepared carrots, onion, leek, and rutabaga to the pot. Stir in an additional teaspoon of salt. Bring the soup back to a boil, then reduce heat to simmer. Cook for another 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- While the soup simmers, shred the cabbage finely to allow for even cooking later.
- Remove the lamb bones from the pot. Add the shredded cabbage to the broth and continue to simmer for 15 more minutes until the cabbage is tender.
- If using lamb, remove the meat from the bones, shred it into small pieces, and return it to the soup. Add the chopped parsley and fresh ground black pepper according to your taste. Stir well to combine all flavors.
- Taste the soup and adjust seasoning if necessary. Ladle hot soup into bowls and serve immediately for a comforting and nourishing meal.
Notes
- This soup can be adapted to vegetarian and vegan diets by omitting the meat and using vegetable stock.
- Feel free to add other vegetables based on your preference.
- Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: Scotch Broth, Lamb Soup, Hearty Soup, Scottish Recipe