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Scotch Broth

2 hours

Serves 8

Scottish

Starter

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.

Scotch Broth

ingridients

  • 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

Method

  • 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.

  • Serve