Scotch Broth

This is a sort of Scottish version of Minestrone, actually, again using what is available and just like Minestrone it can be made into more of a meal than a soup.

Ingredients


  • for the chicken stock:
  • 1 chicken carcass (left from roast chicken dinner!)
  • 1 small carrot (or trimmings from soup preparation)
  • 1 small onion (or trimmings from soup preparation)
  • 1 small celery stick (or trimmings from soup preparation)
  • 1 bay leaf
  • 1 small bunch of thyme
  • 1.50 l water
  • for the broth:
  • 1.50 l chicken or vegetable stock
  • 500 g diced mutton or lamb
  • 50 g barley
  • 100 g split peas (soaked)
  • 100 g diced carrot
  • 50 g diced leek
  • 50 g diced turnip
  • 100 g shredded cabbage
  • chopped parsley
  • salt and pepper

Method

  1. Chicken Stock:
  2. After removing as much of the meat as possible from your chicken carcass, place it in a large pot along with all the remaining ingredients.
  3. As you will only be using the liquid from this, it is not important how you chop the vegetables.
  4. In fact, it is a lot more economical to use the trimmings from the vegetables you prepare for the soup itself.
  5. Add the water and simmer gently for about 20 minutes.
  6. It is important not to boil the stock or simmer for too long as the stock will become cloudy as the chicken breaks down.
  7. Once cooked, strain the liquid into a jug or similar (remember it is the liquid you want to keep!).
  8. Once it has cooled remove any fat that may have gathered at the top.
  9. Scotch Broth:
  10. Firstly, it's a good idea to place the lamb/mutton in a pot of cold water and bring it to the boil.
  11. Remove it from the heat immediately and rinse the meat under cold running water. This will remove any blood or impurities from the meat.
  12. In a clean pot place the meat and chicken stock, add the barley and split peas along with a little seasoning.
  13. Bring this to the boil and reduce to a simmer for about 50 minutes.
  14. Now add the carrots, leeks and turnips.
  15. Return to a simmer for a further 20 minutes or until the carrots are almost cooked. Add the cabbage and cook for another 10 minutes.
  16. Before serving, use a ladle to remove any excess fat on top of the pot.
  17. Add the chopped parsley and serve in piping hot bowls.




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