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Scotch Broth I

Reviewed: Jun. 28, 2011
Without lamb, it is not Scotch Broth. This is a recipe for a Beef Barley.
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Scotch Broth II

Reviewed: 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.
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Scotch Broth Soup

Reviewed: Jun. 28, 2011
Scotch Broth must be made with lamb. If you substitute lamb for the the beef, you will get a decent version of Scotch Broth. Until then, it is a version of Beef Barley.
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15 users found this review helpful

 
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