Scotch broth is a soup made up from all the leftovers of the week . There is no set recipe, and it's much like bubble and squeak in that it'll always be a bit different. This scotch broth recipe is one we used in a restaurant, but use it as a base for your own.
900g (2lb) cubed lamb neck
1 large onion, chopped
50g pearl barley
1 bouquet garni
1 large carrot, chopped
1 turnip, chopped
3 leeks, chopped
1/2 small white cabbage, shredded
Salt and Pepper
Put the lamb and 3 pints of water in a heavy saucepan. Bring it to a gentle boil
Skim the pan regularly. After 10 minutes add the onion, pearl barley and bouquet garni. Cover the pan and allow to simmer for 1 hour
Add the remaining vegetables and season. Part cover and simmer for a further 35 minutes.
Fully skim the pan and remove the herbs.