Scotch broth

Ingredients

• Barley

  Pearled, raw

  100g

• Lamb rib

  Domestic, separable lean only, trimmed to 1/4" fat, choice, raw

  1000g

• Beef stock

  Soup, home-prepared

  2 cup or 480g

• Onions

  Raw

  1 medium or 110g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Carrots

  Raw

  1 medium or 61g

• Parsnips

  Raw

  1 parsnip or 100g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Parsley

  Raw

  1 tbsp or 4g

• Swede

  Raw - Tesco

  100g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Place the barley in a large bowl, cover with cold water and set aside to soak.
3. Place the lamb in a large saucepan with 1.5 litres water. Bring to the boil, then reduce the heat and simmer, uncovered, for 45 minutes, skimming the surface as required.
4. Drain the barley and add to the lamb with the stock, onion, leek, carrot, parsnip and swede. Cover and simmer for 45 minutes.
5. Remove the lamb with a pair of tongs and add the cabbage and peas to the broth. Cook for a further 10 minutes. When the lamb has cooled slightly, remove the meat from the bones, then roughly chop it and return it to the broth (discard the bones). Stir in the parsley, season to taste and serve with extra steamed vegetables.