How do you make Scotch Broth?!


Question: I am wondering how to make scotch broth, my papa always made it and unfortunately i never got the chance to get the recipe off him before he died suddenly last year.

I know he used a ham shank (don't know what he did with it)
There was a broth mix soaked overnight
Leek
& butter beans

Obviously there was more involved but this is all i remember. I just know it had the most amazing salty ham taste & the perfect consistency.

Please help me with this recipe i would love to carry on his soup making x


Answers: I am wondering how to make scotch broth, my papa always made it and unfortunately i never got the chance to get the recipe off him before he died suddenly last year.

I know he used a ham shank (don't know what he did with it)
There was a broth mix soaked overnight
Leek
& butter beans

Obviously there was more involved but this is all i remember. I just know it had the most amazing salty ham taste & the perfect consistency.

Please help me with this recipe i would love to carry on his soup making x

My favourite soup in the world is my Nanny's Scotch Broth! This is a tried and true recipe from her mother (both of them being true Scots!)

She didn't use ham - rather a beef bone or lamb and she used green onions instead of leeks.

8 cups water
soup bone or small piece of lamb
2 large bay leaves
6 peppercorns
Bring to a boil and let simmer for 2 hours.
Strain through sieve and let cool. Place in the fridge.

1 cup dried peas
1/2 cup barley
1/2 cup lima beans (butter beans)
Soak overnight. Strain and cook in fresh water until peas are soft. Add to broth.

Toss in
1 chopped carrot
1 small onion
1 bunch green onions
1 stalk chopped celery with leaves
1 cup turnip
salt and pepper to taste

I love using a pressure cooker and I make the broth in around 20 minutes in the pressure cooker, add extra water, peas, beans and barley (all unsoaked), cook another 20 minutes and then add the vegetables and simmer for around 1/2 hour or until turnip is soft. It makes it in a little over an hour rather than in a day - and it is just as tasty.

My mouth is watering just thinking about the soup - I know what I'll be having for dinner tonight!!!

Happy cooking and enjoy!

Boil a bunch of Scottish men in a huge pot of water. Drain and save the Broth. Voila, Scotch Broth

Scotch Broth
Lamb, neck or leg shank
3-4 Carrots, chopped
1 Parsnip, chopped
2-3 Celery stalks, chopped
1 Onion, chopped
1 Leek, chopped
Pearl Barley, 1 cup
Stock powder or cube
Peppercorns
Salt to taste

place in meat and peppercorns into a large saucepan with cold water and bring to boil
cover with a lid and simmer gently for 1 1/2 hours
strain the broth into another pan and leave to cool
when cold skim off fat from broth
remove the meat from the bones and cut off all the fat
dice and return to the broth
add the stock cube, pearl Barley and vegetables to the broth
bring to the boil and simmer gently for 1 hour or until the vegetable are tender

Bon Appétit

theres no real set recipe, but veg and fish always go down well, along with a long, slow cooking time.
sorry to hear about your old man :)

1. Go to: "Research your answer" on your question page.
2. Type in: Scotch Broth/recipe for?
3. Go to: #1

Real Scotch Broth is made with lamb so I can't help you. I can give you my recipe tho' and its real good.
2 cans beef broth (or 1 carton)
3-4 ribs of celery, cut in chunks
1 turnip, cut in chunks
lamb cubes (fat removed) or beef if you don't like lamb
1 cup barley
1 onion, diced
6-8 cups water
Bring it all to a boil for about 1 hr. Add onion last and cook uncovered for about 1/2 hr. Sprinkle with parsley, add salt and pepper to taste.

Scotch Broth

* 3 pounds Breast of Lamb w/bone, or Stewing lamb
* 8 cups Cold water
* 1/2 cup Pearl barley
* 2 tablespoons Butter
* 2 Carrots, peeled and diced
* 1 White turnip, peeled and diced
* 2 Ribs celery, diced
* 1 Onion, diced
* Salt & pepper to taste

In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, about 1 1/2 hours. Add more water to adjust for any evaporation; skim the surface of the soup as necessary.

Remove meat from broth; cut meat from bone and cut in small pieces. Discard the bones and return the meat to the soup. Continue simmering.

In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.

Add the vegetables to the soup. Simmer for about 10 minutes, or until the vegetables are tender. Season with salt and pepper to taste.
Serves 8.
--------------------------------------...

Scotch Broth

* 1/2 cup pearl barley, soaked overnight in lots of cold water (or at least for the duration of making the stock)
* 2 pounds meaty lamb bones (lamb shanks are great)
* 1 onion, quartered
* 1 teaspoon peppercorns
* 1 teaspoon salt
* 10 cups cold water
* 1 cup onion, cut into a very small dice
* 1 cup carrots, cut into a very small dice
* 1 cup parsnips, cut into a very small dice
* 1 cup rutabaga or turnip, cut into a very small dice
* salt and pepper to taste

Garnish: minced parsley

Soak the barley overnight (or at least while you're boiling the bones).

Put the bones, onion, and peppercorns in a large pot and cover with the cold water. Bring to a boil slowly, skimming the foam as it rises. Reduce heat to low, partially cover, and let simmer for 2 hours. Strain and skim off the fat. Strip any good meat from the bones and add to the broth.

In a large souppot, bring the broth and meat to a boil, add the soaked (and strained) barley and all the vegetables. When the pot is at a boil, reduce the heat and simmer for an hour, until the barley is tender. Season to taste with salt and pepper. When ready to serve, ladle into bowls and top each with a mince of parsley.

Traditional Scotch broth usually is made with lamb or mutton and barley. There's always some chopped carrot and onion,maybe turnips or potato. Ham shank sounds good too. You could boil the ham shank covered with water and then refrigerate overnight. The next day,skim off the fat and cut the meat off the bone. Use the broth to make your soup adding the meat, beans and whatever you like.

You can use anything you like to make the stock, in fact if you want to copy someones soup recipe you really need to know what stock they used before you start. Scotch broth is not traditionally made with mutton as some people have posted, it's traditionally made with whatever the family can afford. As mutton was cheap it was common.

The basic ingredients are beans, peas, barley, rice, carrot, turnip, leek, parsley and a bone.
My grandmother learned the ingredients in this order back in the 1880's and taught them to me.

Soak your beans & peas (or any other pulses overnight along with the barley. You can buy packets of broth mix or mix your own with more of the things you like.
Take your bone (or your ham shank) and boil it in plenty of water, this is your stock.
When it's cooking well add your pulses and barley and rice if you use it. Butter beans cook faster than some pulses so I usually add them an hour or so after the first lot.
Next add grated carrot, this needs to cook down to give the soup a rich colour. You don't have to grate it, you can just chop it but then you don't get the same colour.
Turnip (swede) goes in next, just a little cubed as too much will make your soup too sweet.
Add your leek close to the end as it only takes a little time to cook.
Garnish with chopped parsley.

While you are simmering the soup keep checking the flavour, the ham shank will give a lot of salt but add more if you need to. If you add too much salt just peel and chop a couple of potatos and add these to the pot. They will soak up the extra salt and add a little body to the soup.

Scotch broth

Serves 6-8



Preparation time over 2 hours

Cooking time 1 to 2 hours






Ingredients
250g/8oz carrots, diced
250g/8oz turnips, diced
2 onions, diced
1 stick celery, diced
white of 1 leek, sliced
75-125g/3-4oz pearl barley
125g/4oz dried peas, soaked for 4-5 hours
salt and pepper
about 2.3L/4pt lamb or mutton stock
kale or other bitter winter greens, chopped (optional)



Method
1. Add all the ingredients to the stock.
2. Simmer gently for a couple of hours, making sure that the peas become mushy and the barley expands and becomes soft and white.
3. If you wish, add a few ounces of kale 10 minutes before the end of the cooking time. Check the seasoning and serve.

don't forget the barley. Tooth Soup, thats what us kids called it.

Open the tin with the ring pull. Pour it into a saucepan and stir till coocked through. Voila





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