A hearty, nourishing soup of pearl barley, lamb, and root vegetables simmered slowly into a thick, warming broth that defines Scottish comfort.
Instructions
-
1
Place lamb in a large pot with water. Bring to a boil, skim off any scum.
-
2
Add barley and split peas. Simmer gently for 1 hour.
-
3
Add carrots, turnips, onion, and leeks. Simmer 40 min more until vegetables are tender.
-
4
Remove lamb, shred meat from bones, return meat to pot. Discard bones.
-
5
Season generously with salt and pepper. Serve in deep bowls with parsley.
Did You Know?
Scotch broth was so essential to the Scottish diet that Samuel Johnson defined "oats" in his dictionary as "a grain which in England is given to horses, but in Scotland supports the people."
The Story Behind Scotch Broth
Scotch broth has sustained Scottish families since the medieval period, when barley and root vegetables were the staples of Highland agriculture. The soup made the most of tough cuts of mutton or lamb, slow-simmering them into tenderness while barley thickened the broth into a meal in itself. It remains Scotland's quintessential comfort soup, served from crofting cottages to Edinburgh restaurants.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!