Scotch Broth

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 lbs lamb breast (with bone) or 3 lbs stewing lamb (with bone)
• 8 cups cold water
• 1/2 cup pearl barley
• 2 tablespoons butter
• 2 carrots, peeled and diced
• 1 turnip, peeled and diced
• 2 celery ribs, diced
• 1 onion, diced
• seasoning

Recipe

• 1 in a large stockpot or dutch oven, cover the lamb with cold water; bring to a boil.
• 2 add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
• 3 add more water to adjust for any evaporation; skim the surface of the soup as necessary.
• 4 remove meat from broth; cut meat from bone and cut in small pieces.
• 5 discard the bones and return the meat to the soup.
• 6 continue simmering.
• 7 in a skillet, melt the butter over medium heat.
• 8 add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
• 9 add the vegetables to the soup.
• 10 simmer for about 10 minutes, or until the vegetables are tender.
• 11 add salt, pepper, and seasonings to taste.