Hairy Bikers Scotch Broth Recipe
Are you looking for a warm and hearty meal? The Hairy Bikers Scotch Broth Recipe is the perfect choice for you.
Equipment
- Large soup pot
- Sharp kitchen knife
- Large wooden spoon
- Cutting Board
- Measuring Jug
Ingredients
- Lamb Neck 750 g
- Pearl Barley 100 g
- Split Peas 100 g
- Large Carrots 2
- Large Turnip 1
- Medium Leeks 2
- Water Or Stock 2 Liters
- Bunch Fresh Parsley 1
- Salt 1 Tsp
- Black Pepper 1 Tsp
Instructions
- Place the lamb neck into the large soup pot. Cover the meat completely with cold water or stock. Bring the liquid to a gentle boil on the stove.
- Skim off any foam that rises to the top. This keeps your broth clear and looking very clean. Lower the heat to a very soft simmer now.
- Add your rinsed pearl barley and split peas. These grains need the most time to soften properly. Cover the pot and cook for forty-five minutes.
- Tip in the chopped carrots, turnips, and leeks. Stir the vegetables into the broth with your spoon. These will add color and great vitamins to the pot.
- Continue to simmer the soup for another hour. The meat should be falling off the bone by now. The grains will be soft and the soup thick.
- Remove the lamb bones from the pot carefully. Shred any remaining meat and put it back in. Season with salt and pepper to suit your taste.
Notes
- Rinse the barley well under cold water before cooking.
- Always skim the grey foam for a cleaner broth.
- Cut all your vegetables into very small, equal cubes.
- Use lamb neck for the most authentic deep flavor.
- Let the soup sit for ten minutes before serving.
- Stir the bottom often so the grains do not burn.
- Add more water if the soup gets too thick.
- Use fresh herbs for the best final flavor boost.