Description
A heartwarming and hearty Scotch Broth recipe perfect for cold days.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 pound lamb shanks or beef shanks
- 8 cups water
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup chopped kale or cabbage
- 1/2 cup fresh parsley, chopped
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the lamb or beef shanks to the pot and brown on all sides, about 5-7 minutes.
- Pour in the water and bring to a boil. Skim off any foam that rises to the surface.
- Stir in the pearl barley, thyme, bay leaf, and season with salt and pepper. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the meat is tender.
- Remove the meat from the pot and let it cool slightly. Once cool enough to handle, shred the meat from the bones and return it to the pot.
- Add the chopped kale or cabbage and simmer for an additional 15-20 minutes, until the greens are tender.
- Stir in the fresh parsley just before serving. Adjust seasoning with more salt and pepper if needed.
Notes
- For a heartier version, add diced potatoes or turnips along with the carrots.
- If you prefer a vegetarian option, substitute the meat with mushrooms and vegetable broth, and increase the barley for added texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Scottish
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: varies
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg