Scotch Broth Soup Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
3 hrs 25 mins
-
Total Time
3 hrs 26 mins
-
Servings
12
-
Calories
161 kcal
-
Course
Side Dish, Main Course, Appetizer, Dinner
-
Cuisine
American
Scotch Broth Soup Recipe
Report
This tasty Scotch broth soup recipe is loaded with vegetables, fall off the bone slow cooked lamb shanks, and tender-cooked barley.
Share:
Ingredients
- 4 tablespoons lard
- 2 1 ½ pound lamb shanks
- 128 ounces beef stock
- 1 sliced large leek
- 1 peeled and small diced yellow onion
- 5 finely minced cloves of garlic
- 1 peeled and large diced turnip
- 4 peeled and large diced carrots
- 4 ribs of large diced celery
- 2 peeled and large diced russet potatoes
- ¼ green cabbage cut into 1” inch pieces
- 1 recipe for cooked barley
- 1 recipe for cooked split peas
- ¼ cup chopped fresh parsley
- salt and pepper to taste
Instructions
- This tasty Scotch broth soup recipe is loaded with vegetables, fall off the bone slow cooked lamb shanks, and tender cooked barley.
- Season the lamb shanks well on all sides with salt and pepper.
- Next, add some oil to a large pot or rondeau over high heat until it begins to smoke.
- Place in the lamb shanks and sear them until golden brown on all sides.
- Pour in 96 ouncers of stock, season with salt and pepper, and braise over medium-low heat for 3 hours or until the lamb becomes very tender and falls off the bone.
- In the meantime, prepare the barley and set it aside.
- Next, prepare the split peas and set them aside as well.
- Add some oil to a separate large pot over medium heat and cook the leeks and onions until browned, which takes about 20 minutes.
- Stir in the garlic and cook just until fragrant, which usually takes about 1 minute.
- Add in the vegetables and sauté for 5 to 6 minutes over low heat to medium heat.
- Remove the lamb shanks and chop into small pieces. This should be very easy since it will be so tender.
- Add the lamb along with the braising liquid to the pot of vegetables. You may need to add the remaining 32 ounces of stock.
- Cook over low to medium heat until the vegetables are tender, which takes about 25 minutes.
- Season the soup with salt and pepper and stir in the chopped parsley.
- Serve the soup by adding it to a serving bowl and spoon in the desired amount of barley and split peas.
Notes
- Make-Ahead: You can make this picadillo up to 1 day ahead of time; just follow the reheating instructions below.
- How to Store: You can store this Scotch Broth covered in the refrigerator for 4 to 5 days. This will also freeze covered for up to 6 months. Thaw in the refrigerator before reheating and serving.
- How to Reheat: Add the desired amount of soup to a medium-sized saucepot and cook over low heat until hot. Adjust the seasonings with salt and pepper and serve.
- You can use other cuts of lamb such as leg, ground, or loin.
- If you do not have cabbage, you can use kale.
- Other things you can add to the soup are parsnips or rutabaga.
Nutrition Information
Show Details
Calories
161kcal
(8%)
Carbohydrates
17g
(6%)
Protein
19g
(38%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Cholesterol
37mg
(12%)
Sodium
672mg
(28%)
Potassium
1006mg
(29%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3899IU
(78%)
Vitamin C
18mg
(20%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 672mg | 28% |
| Potassium | 1006mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3899IU | 78% |
| Vitamin C | 18mg | 20% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
