Scotch broth

Name: Scotch broth
Total time: 2 h
Cuisine: Scottish
Ingredients: 500g lamb neck fillet, trimmed and cut into chunks; 50g pearl barley; 1 onion, diced; 2 carrots, diced; 1 swede, peeled and diced; 1 leek, sliced; 2 celery sticks, diced; 1.8l water; 1 tbsp vegetable oil; 2 tbsp chopped fresh parsley

A thick, hearty Scottish soup of lamb, pearl barley and root vegetables. A proper winter bowl.

Time2 hr
LevelMedium
Costabout £1.50 a head

6 servings

Ingredients

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500 glamb neck fillettrimmed and cut into chunks
50 gpearl barley
1oniondiced
2carrotsdiced
1swedepeeled and diced
1leeksliced
2celery sticksdiced
1.8 lwater
1 tbspvegetable oil
2 tbspchopped fresh parsley

Method

1
Heat the oil in a large pot and brown the lamb in batches for 5 minutes. Return all the lamb to the pot.
5 min
2
Add the water and barley and bring to the boil. Skim off any scum, then simmer gently for 1 hour.
60 min
3
Add the onion, carrot, swede, leek and celery. Simmer for 40 minutes until the lamb and vegetables are tender.
40 min
4
Season well with salt and pepper. Skim off excess fat.
5
Stir in the parsley and serve with crusty bread.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.