READY IN 12+ hrs

Scotch Broth II

Read Reviews (8)

"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

Directions

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.
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.
Cover the barley with water and soak for 1 hour.
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

PREP 30 mins
COOK 3 hrs 55 mins
READY IN 12 hrs 25 mins

Reviews More Reviews

Most Helpful Positive Review

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.

—MARTI_DARLING

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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.

—rbmagee

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8 Ratings

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.

—QueenKey

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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.

—good cooker

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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.

—Autumn

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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.

—camellia

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Feb 16, 2010

Always so delicious!

—Kimberly

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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.

—Vienne

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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.

Nutritional Information

Scotch Broth II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 366
** Calories from Fat: 158

% Daily Value *
** Total Fat 17.6g 27 %
** Saturated Fat 7.6g 38 %
** Cholesterol 92mg 31 %
** Sodium 171mg 7 %
** Potassium 694mg 19 %
** Total Carbohydrates 24.4g 8 %
** Dietary Fiber 5.7g 23 %
** Protein 27.5g 55 %
** Sugars 7.6g
** Vitamin A 90 %
** Vitamin C 40 %
** Calcium 10 %
** Iron 34 %
** Thiamin 30 %
** Niacin 105 %
** Vitamin B6 28 %
** Magnesium 24 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.