Lunch

Scotch broth

Scotch broth is one of those classic, thrifty recipes designed to help you feed a growing family nourishing food on a tiny budget.
Photographer: Stuart Scott Stylist: Kate Brown

Scotch broth

4
2H

Ingredients

Method

1.Combine the water, lamb and barley in large saucepan; bring to the boil. Reduce heat; simmer, covered, for 1 hour, skimming fat from surface occasionally. Add onion, carrot and leek; simmer, covered, about 30 minutes, or until carrot is tender.
2.Remove lamb from pan. When cool enough to handle, remove and discard bones; shred lamb meat coarsely.
3.Return lamb to soup with cabbage and peas; cook, uncovered, about 10 minutes or until peas are tender.
4.Serve soup sprinkled with parsley.

Suitable to freeze. Not suitable to microwave.

Note

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