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 !!!!!
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 !!!!!
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