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Root vegetables are the final ingredient commonly being
carrots and either turnip or swede. However, different vegetables are
often added depending on what is in season. Onions and celery are
typical additional ingredients as are turnips and a variety of herbs.
The cut of meat also varies depending on what is to hand. Beef is often used
and less commonly chicken. Not surprisingly, Scotch Broth
tastes better when left in the fridge overnight and re-heated the next day,
the flavours are more intense. Cooling in the fridge also has the benefit
that the fat in the broth will rise to the surface and form a crust which
can easily be removed. This broth makes an excellent main course meal when
served with either crusty bread or potatoes.
KEY POINTS
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Preparation Time: |
20 minutes |
Cooking Time: |
2hr 30mins |
|
How Difficult |
Easy |
Freeze? |
Yes |
|
Servings |
4
portions |
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Note that the preparation time above is the initial preparation. Some
of the vegetable preparation can also be be done while the broth is
cooking.
INGREDIENTS
|
Ingredients |
How Much |
|
Neck of mutton or lamb (see below) |
600g / 1lb 6oz |
|
Carrots |
2 medium |
|
Onion |
2 medium |
|
Celery |
1 stick |
|
Turnip / swede |
200g / 7oz when chopped |
|
White cabbage |
300g / 11oz |
|
Pearl barley (see below) |
70g / 2½ oz |
|
Thyme |
A few sprigs fresh or 1 teaspoon dried |
|
Bay leaf |
2 (fresh if possible) |
|
Salt and pepper |
To taste |
COOKING EQUIPMENT
1 Large pan
PREPARATION
Wash the carrots and outside of the cabbage.
Roughly slice the carrots, and cabbage. Peel the onion and roughly slice it.
Finely chop the celery.
Method
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Place the neck of mutton / lamb into a large pan,
fill with water and bring to the boil on a medium heat. Let it boil
for a few minutes and a scummy froth will appear on the surface of
the water. take it off the heat and dispose of the water and any
bits leaving just the cleaned lamb / mutton. |
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Add about 1½ litre of water over the lamb and then
add the onions, carrots, celery, bay leaves and thyme. Season with
salt and pepper. More salt and pepper can be added later if required
when the soup is cooked. Bring the broth to a boil and then turn
down the heat to a simmer. Cook for 1 hour. |
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We now add the Pearl Barley to the Scotch Broth,
stir well and continue to cook for for a further 30 minutes. The
final addition to the broth are the cabbage and swede. Stir these in
well and cook for an additional 40 minutes. |
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Take each piece of the neck of lamb from the pan and
separate the meat from fatty gristle and bone. It's easy to do this
with a knife and fork.
Cut any larger bits of lamb into smaller chunks then add the meat
back to the pan and cook for five more minutes. |
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Have a taste of the Scotch Broth and add more salt
and pepper as required. Serve into large bowls and garnish with a
sprig or two of parsley. Serve with crusty bread. It will keep in
the fridge for a couple of days and tastes even better for it!
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