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Old 11-19-2016, 02:11 AM   #1
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Scotch Broth

Scotch Broth

One neck of lamb
3 pints of water
25 grams of pearl oats or pearl barely
50 gram of dried peas
2 carrots diced
1 leek sliced
1 small turnip diced
100 grams cabbage shredded finely
1 tbsp parsley chopped

Soak the peas and the barley /oats over night. The next day, in a pan filled with 3 pints of water, place the lamb, peas barely some seasoning and boil for one hour. Skim the surface and then add carrots, turnip, onion and leek and boil for 15 min or more. Remove the lamb and flake into small pieces and return to the pot.Skim off any fat and season as needed. Scatter parsley on top.

There you go , my mother in laws grandmother's recipe for Scotch Broth

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Old 11-19-2016, 01:18 PM   #2
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Thanks. Sounds great. Can't remember seeing lamb neck in the store. In the American South similar things are done with pork neck bones. Will try it with barley and cabbage.
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Old 11-20-2016, 07:04 AM   #3
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Me too. But I will try Beef Shank? Just a little bit of beef, mostly bone.

Do I cook the barley first, then add at the end?

My Mom used to make a beef and dried noodle soup, but if you add too many dried noodles, it soaks up all the broth and turns into noodle stew.

Thanks, Eric Austin Tx.
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Old 11-20-2016, 09:09 AM   #4
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You add it with the dried peas as it says. So you cook it with the soup.
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Old 12-31-2017, 09:14 AM   #5
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I've never made lamb soup and the Mrs isn't crazy about it. If I did this or a tomato based soup would it mild and blend the flavour or pronounce it more in the soups taste?
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Old 12-31-2017, 09:28 AM   #6
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I like the lamb flavour so I am not the right person to ask. I do love this.
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Old 12-31-2017, 10:04 AM   #7
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Fair enough
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Old 01-01-2018, 07:17 AM   #8
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Sounds delish Cake, will certainly have to try it. Like others mentioned we don't see lamb neck at the butcher's but maybe beef neck I could get. My mom used to make Beef Barely Soup but I have no idea of her recipe.

Also I don't think our barley needs to be soaked overnight - Stuff I have can cook up in an hour, but that's only a slight adjustment. Getting hungry just thinking about it! Been a long time since I have had any.

Thanks!
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Old 01-01-2018, 07:07 PM   #9
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I brown the bones and make stock overnight. Cook barley separate. It isn't Scotch Broth without rutabaga according to my Dad. Love SB, made some a few weeks ago.
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Old 01-02-2018, 01:12 AM   #10
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In Scotland turnip can be either turnip or a swedish turnip which is rutabaga. I had to ask my motherinlaw and she says she takes what she has on hand, sometimes turnip, sometimes swede.
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