New this month
Scotch Broth II

Scotch Broth II

"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."
Added to shopping list. Go to shopping list.

Ingredients

12 h 25 m servings 366 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 13
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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 ...

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.

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 sh...

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...

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.

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.

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 al...

Always so delicious!

This was fantastic according to my family ( I dont eat meat derived from mammals). Here are the modifications that I made: I sauteed one lamb shank and three lamb chops with two large finely ch...

Other stories that may interest you