Scotch Broth
A hearty and traditional Scottish soup featuring mutton, vegetables, and barley.
Ingredients
- 1.5 lbs Mutton shoulder (Cut into 1-inch cubes. Original recipe calls for 3 lbs from fore-quarter, which is excessive for modern portions.)
- 8 cups Cold water (Original recipe calls for 2 quarts)
- 0.5 tablespoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Turnip (Diced. Original recipe calls for 2 slices.)
- 0.5 medium Onion (Diced. Original recipe calls for 1/2 onion.)
- 0.25 cup All-purpose flour
- 0.5 cup Carrot (Diced. Original recipe calls for 1/4 cup.)
- 0.5 cup Pearl barley (Rinsed)
- 1 medium Leek (White and light green parts, thinly sliced)
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Instructions
- 1Cut the mutton shoulder into 1-inch cubes.
- 2In a large pot or Dutch oven, brown the mutton cubes over medium-high heat. This will add depth of flavor to the soup.
- 3Add the cold water, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam that rises to the surface.
- 4Add the diced turnip, onion, carrot, leek and rinsed pearl barley to the pot. Continue to simmer for another 30 minutes, or until the vegetables and barley are tender.
- 5In a small bowl, whisk the flour with a little cold water to form a smooth paste. Gradually stir the paste into the soup and simmer for 10 minutes, or until the soup has thickened slightly.
- 6Serve hot.
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