Ingredients with Measurements:
- 1 pound lamb shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups beef broth
- 1 cup pearl barley
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup chopped kale
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Stir in the smoked paprika, thyme, rosemary, salt, and black pepper.
4. Pour in the beef broth and bring to a boil.
5. Add the pearl barley and reduce the heat to low. Cover and simmer for 30 minutes.
6. Add the carrots and celery to the pot and simmer for an additional 20 minutes.
7. Stir in the chopped kale and parsley and cook for 5 minutes more.
8. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Simmer over low heat
Serving size:
Makes 6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Sodium: 1200mg
Fiber: 9g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork
- Pearl barley can be substituted with quinoa or brown rice
- Kale can be substituted with spinach or Swiss chard
Variations:
- Add diced potatoes for a heartier soup
- Use smoked sausage instead of lamb for a different flavor
- Add a can of diced tomatoes for a tomato-based broth
Tips and tricks:
- To save time, use pre-cut lamb stew meat
- Make a double batch and freeze for later
- Serve with crusty bread for dipping
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve in a rustic bowl with a sprig of fresh parsley on top.
Garnishes:
Sprinkle with grated Parmesan cheese or croutons.
Pairings:
Serve with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water
- If the soup is too thin, simmer uncovered for a few more minutes to thicken
Food safety advice:
- Cook lamb to an internal temperature of 145°F
- Store leftover soup in the refrigerator within 2 hours of cooking
Food history:
Scotch broth is a traditional Scottish soup made with lamb, barley, and root vegetables.
Flavor profiles:
This soup has a smoky, savory flavor with a hint of sweetness from the carrots and barley.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Scottish