"This soup takes time to prepare for a special occasion. It needs overnight refrigeration but it is well worth the effort. Garnish with fresh parsley." — Michelle Chen
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2 1/4 pounds
leg of lamb
whole black peppercorns
I found this soup to be very tasty and satisfying. The next time I make it I plant to make more or I will simply keep it all to myself. It didn't last long.
Made according to the recipe, this dish tastes bland. Add a teaspoon of dried oregano, thyme, summer savory, basil, or mint -- all of which go nicely with lamb -- to give it more flavor.
This soup is the greatest! I have been making it for years. Over 40 years ago Campbell's Soup made a condensed Scotch Broth soup. It started getting expensive and very hard to find. Now they don't make it at all. So back in the 70's I looked at the ingredients on the can and realized it was made with mutton. I started getting lamb bones at the butcher and adding all the ingredients that were listed on the can. The can did list rutabaga as one of the vegetables. I have added potatoes as a substitute when I didn't have rutabaga on hand. I LOVE barley so I do not use the quick cooking as it can have a much softer texture. I usually add 1/2 cup more barley than what the recipe calls for. I was given several pounds of turnips and while searching for turnip recipes I ran across this version of Scotch Broth. Simply delicious. Don't expect a beefy flavor, it is much different, but oh soooo good. Step outside the box if you have not tried it. I hope you love it as much as my family does.
Ilove chopping and dicing so this recipe is good therapy for those who enjoy that. The soup was great. I followed these instructions but cut back on the turnip and onion because mine were very large so I only used one in the final soup. This was perfect on a cold November night in Colorado.
A delicious soup that my entire family enjoyed. I made a double batch and froze the leftovers. You'll want to add salt and pepper to taste when you serve it.
At least she used lamb! The other recipes are NOT Scotch Broth which must use lamb. There is a much easier way to make it:
Soak half a cup of pearl barley overnight
Put 2 pounds of meaty lamb shanks, one yellow onion quartered and a tsp.- tbsp. of peppercorns in a large pot and cover with cold water. Bring to boil and skim. Reduce heat, partially cover for 2 hrs.
Strain and skim adding meat on the bones. Now.
Bring broth and meat to a boil in a pot with the following diced nice and small - 1 cup each onion, carrots, parsnips, turnip (or rutabaga) and add the strained barley.You can add celery if you wish. Bring to boil, reduce heat, then simmer an hour. Season as needed.
Always so delicious!
I was able to make this soup edible by adding a handful of garlic but, over all, it was a time consuming, expensive castastrophe. The prep time should be noted as more like two hours between all the straining, stripping, chopping and mincing. It absolutely did not taste anything like my idea of scotch broth and it combined badly with other foods.
* Percent Daily Values are based on a 2,000 calorie diet.
Scotch Broth II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 366
** Calories from Fat: 158
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