Ingredients with Measurements:
- 1 lb lamb shoulder, bone-in
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1/2 cup pearl barley
- 8 cups water
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, add the lamb shoulder and cover with water. Bring to a boil and then reduce heat to a simmer. Skim off any foam that rises to the surface.
2. Add the chopped onion, carrots, celery, and leek to the pot. Stir to combine.
3. Add the pearl barley, bay leaves, and dried thyme to the pot. Stir to combine.
4. Cover the pot and simmer for 2-3 hours, or until the lamb is tender and falling off the bone.
5. Remove the lamb shoulder from the pot and shred the meat. Discard the bones and any fat.
6. Return the shredded lamb meat to the pot and stir to combine. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 32g
Protein: 25g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or chicken.
- Pearl barley can be substituted with rice or quinoa.
Variations:
- Add diced potatoes to the broth for a heartier soup.
- Add chopped kale or spinach for added nutrition.
- Use lamb stock instead of water for a richer flavor.
Tips and tricks:
- Skim off any foam that rises to the surface of the broth to keep it clear.
- Shred the lamb meat while it's still warm for easier shredding.
- Add a splash of vinegar or lemon juice to brighten the flavors.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stovetop over low heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a sprig of fresh thyme on top.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the broth is too thin, simmer for longer to reduce and thicken.
- If the broth is too thick, add more water or stock to thin it out.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Scotch broth is a traditional Scottish soup made with lamb or beef, vegetables, and barley. It's been a staple in Scottish cuisine for centuries.
Flavor profiles:
This soup is savory and hearty with a rich lamb flavor and a nutty barley undertone.
Serving suggestions:
Serve as a main course for lunch or dinner.
Related Categories
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Region: Scottish
Taste: Savory, Rich, Hearty, Comforting, Earthy