How do you make Scotch Broth?

[CWS4322]

Okay--I didn't get around to making the lamb sausage...I made lamb broth on the weekend. I now have Scotch Broth simmering on the stove. I was too lazy to go out and get celery from the garden, instead I used celeriac (that was in the house). I don't care for turnips in my Scotch Broth, so none of that. Here's what I did:

Peeled the celeriac and chopped it
Sliced and diced one large onion
Sliced and diced 3 large carrots (peeled)
Peeled and cubed 3 potatoes
Peeled, seeded, and diced about 10 Roma tomatoes
Measured 3/4 c pearl barley, rinsed in hot water
Soaked dried button mushrooms (about 9) in hot water

I put about 2 T EVOO in a dutch oven. Sauteed the celeriac, carrot, barley, garlic (oops--3 cloves garlic) for about 6 minutes, added 2 T stock, and then the potatoes. Sauteed that for about 2 minutes. Then I added 2x water to the amount of stock (2 c stock + 4 c water) plus the mushroom water. Lemon zest, cubed lamb (ah--this was for sausage), dried mint, thyme, bay leaf, and S&P (Kosher salt, freshly ground black pepper). It is simmering on the stove now. It does taste really "lamby". And smells really good!

Oh--juice of 1/2 lemon.I figure 45 minutes to 60 and it will be good to go.

So how do you make Scotch Broth?

 

[Chief Longwind Of The North]

Your ercipe looks spot on. I have never used lemon in a scotch broth. To add variety, I would think a good curry, or even just a bit of turmeric would be good in scotch broth. The lamb and curry would compliment each other. Just a thought.

Seeeeeeya; Goodweed of the North

 

[CWS4322]

Your ercipe looks spot on. I have never used lemon in a scotch broth. To add variety, I would think a good curry, or even just a bit of turmeric would be good in scotch broth. The lamb and curry would compliment each other. Just a thought.

Seeeeeeya; Goodweed of the North

I'm on my third bowl...it is very good. I had thought of curry or tumeric (almost tossed a curry leaf in the pot--but didn't). It is really good and thanks--your "spot on" is a compliment! I'm just a rudimentary cook, so that's very nice to hear.

The lemon blends well with the lamb--the "chunks" of meat were larger than one would normally use, I think, for this, but I was too lazy to try and cut them up since they were frozen (being that they were prepped for sausage) (BTW, the lamb is really tender--wonder if that is because it has been frozen for a couple of days?). I normally don't add lemon to Scoth Broth, but it is a nice touch...and now I'm on my 4th bowl...(actually, coffee mug, so not a BOWL--but I have had 4 of them)...what did you have for breakfast?

Did I miss your post on how the Chili Cook-off went?

 

[Chief Longwind Of The North]

Just had an apple for breakfast this morning. Have a great beef and veggie soup waiting for me for lunch.

The chili cookoff isn't until Nov. 14th. I have some ideas for a secret ingredient or two that I want to try out. I'll let everyone know how it goes.

I'm an so glad that your scotch broth was so good. Keep playing with your recipes. I find it almost impossible not to change things in my recipes, even the proven ones. And, good job!

Seeeeeya; Goodweed of the North

 

[Kayelle]

I grew up on Campbell's Scotch Broth soup, but I haven't seen it on the shelves in many years. It was my favorite soup!! Check this out........


Retro Commercial: Campbell's Soup (Scotch Broth) - YouTube

I've never attempted to make it until now. I often add fresh lemon juice to my soups, and I think that was a good choice......it brightens everything up. Thanks for the inspiration, CWS!

 

[Dawgluver]

I grew up on Campbell's Scotch Broth soup, but I haven't seen it on the shelves in many years. It was my favorite soup!!

I was thinking the same thing, Kayelle! Loved the Scotch Broth as a kid!

 

[buckytom]

you know, i've eaten a very wide range of foods from all over the world living here in the nyc area, i have watched a ton of cooking shows, but i've never heard of scotch broth before.

this looks really good, and i especially love lamb as do my parents. i've been making and freezing a french lamb stew for them a few times a year, but i think i'll make this for them next.

thanks, cws.

 

[CWS4322]

Oops--that was lamb STOCK I made on the weekend. I suppose one could use beef stock instead. I got a bunch of lamb on special last week. Good luck if you give it a whirl!

 

[CWS4322]

you know, i've eaten a very wide range of foods from all over the world living here in the nyc area, i have watched a ton of cooking shows, but i've never heard of scotch broth before.

this looks really good, and i especially love lamb as do my parents. i've been making and freezing a french lamb stew for them a few times a year, but i think i'll make this for them next.

thanks, cws.

Would you consider sharing how you make the French Lamb Stew? Lamb is expensive where I live, but there is a butcher that offers shanks at a decent price...and most of the stock used for this batch of Scotch Broth used shanks roasted in the oven to make the stock. I did add a bunch of dried mint because I like the taste mint adds to lamb...but not so much to overpower the lamb flavor.

A caveat when making Scotch Broth--I have to hold back on putting too much barley in--I love barley but if you put more than 3/4 c raw
(uncooked) barley in 8 c of stock/liquid it gets too thick...it then is more like a barley dish and not a soup. Why is it that my parents still have 18 cans of Scotch Broth (Campbell's Soup) in their pantry...

 

[buckytom]

lamb is expensive here as well. the stew is made from neck and shoulder, the least expensive cuts.
i posted the recipe, adopted from a tony bourdain cookbook, many years ago here under the name daube provencal. i've made a bunch of tweaks over the years to suit our liking.

i'll see if i can find all of my changes and repost it along with the chipotle pomegranate sauce tomorrow night. i don't think i could type that much from my droid.

 

[buckytom]

cws, here is the link for the original post for the stew: http://www.discusscooking.com/forums/f14/for-chez-suz-daube-provencal-5351.html
i've made it the way i posted with tweaks and with the original recipe, and some other tweaks and they all were good.