How to make Scotch broth | Recipe Cart
Warm up with a classic recipe for Scotch broth from The Hairy Bikers.
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Cooking tools:
- Dutch oven
- Stove
- Mixing bowl
- Fine-mesh sieve
- Spoon
- Ladle
- Chef's knife
- Cutting board
- Tongs
- Fork
- Plate
Ingredients
- 75g/3oz pearl barley
- 1.15kg/2½lb lamb shoulder
- 2 litres/3½ pints cold water or lamb stock
- 2 onions, chopped
- 1 bay leaf
- bunch fresh thyme
- 2 carrots, cut in 2.5cm/1in pieces
- 2 turnips, cut in 2.5cm/1in pieces (optional)
- 2 celery stalks, trimmed, cut in 2.5cm/1in pieces
- 1 heaped tsp sea salt flakes, plus extra to taste
- 2 potatoes, cut in 2.5cm/1in pieces
- ½ savoy cabbage, trimmed, cored and finely shredded
- handful fresh parsley, roughly chopped
- freshly ground black pepper
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