Scotch Broth

Scotch Broth

Serves 6

Core recipe

750g shin of beef, trimmed of fat and finely diced

2.25 litres water

1 bay leaf

2 carrots, diced

1 stalk celery, chopped

1 large onion, chopped

50g swede chopped

2 leeks, finely sliced

50g pearl barley

salt & pepper

Place meat into a large pan with the water.  Add bay leaf and bring to the boil.

Remove any scum with a slotted spoon and discard.

Lower the heat and cover the pan, simmer for 1 hour.

Add veg and barley and cook for a further hour until the veg are tender.

Season to taste & serve

SCOTCH BROTH

( This can be made into a vegetarian dish by omiting the lamb and replacing the lamb stock cube with a vegetable one.)
This recipe makes   6 - 8 good sized bowls of broth


2 medium potatoes, diced
2 large carrots, diced
piece of celeriac, diced   ( optional and could be replaced by sliced celery)
Half a swede, diced
1 large onion, diced
1 courgette, diced
2 cloves garlic, chopped
4 oz mushrooms sliced
handful frozen peas
handful frozen minced lamb ( beef could be used instead)
1 lamb stock cube
1 vegetable stock cube
2 oz dried broth mix ( or just pearl barley)
freshly chopped parsley
salt and plenty of black pepper.
I just put everything ( except the parsley) in a large saucepan and cover with water. Simmer for about 30 minutes, adding water if needed, just before serving stir in the chopped parsley, check seasoning, and serve in warm bowls.
It will make your nose run this soup !!!!!