Scotch Broth II Recipe - Allrecipes.com
Scotch Broth II Recipe
  • READY IN 12+ hrs

Scotch Broth II

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    3 hrs 55 mins
  • READY IN

    12 hrs 25 mins

Directions

  1. To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 3 hours. Skim the surface as required.
  2. Remove the shanks and any meat that has fallen off the bones and cool slightly. Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the vegetables. Cool the stock and refrigerate overnight, or until the fat has set on top and can be spooned off.
  3. Cover the barley with water and soak for 1 hour.
  4. Put the stock in a large pan and gently reheat. Add the drained barley, extra carrot, onion, leek, celery and turnip. Bring to a boil, reduce the heat and simmer for 30 minutes, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 5 minutes. Season well and serve with parsley.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2011

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.

 
Most Helpful Critical Review
Feb 07, 2011

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.

 

11 Ratings

Jan 25, 2004

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.

 
Jun 28, 2011

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.

 
Nov 03, 2004

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.

 
Jan 03, 2009

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.

 
Feb 07, 2011

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.

 
Feb 16, 2010

Always so delicious!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Scotch Eggs

See the secret to scrumptious, sausage-wrapped Scotch eggs.

How to Make Roasted Chicken Broth

The key to delicious chicken noodle soup is the broth.

Mussels in a Fennel & White Wine Broth

See how to make mussels cooked in a fennel and white wine broth.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States