Scotch Broth

🛒 Ingredients

• Lamb Shoulder (boneless) 60 g · 150 kcal
• Pearl Barley (dry) 20 g · 70 kcal
• Carrots 50 g · 18 kcal
• Swede (Rutabaga) 50 g · 18 kcal
• Leek 30 g · 9 kcal
• Green Cabbage 30 g · 9 kcal
• Lamb Stock 160 g · 8 kcal
• Bay Leaf 1 g · 0 kcal
• Fresh Parsley 5 g · 0 kcal
• Black Pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the pearl barley thoroughly and soak it in cold water for at least 30 minutes, or overnight for best results; drain well.
2. Cut the lamb shoulder into 2-3 cm cubes. In a large pot or Dutch oven, brown the lamb cubes on all sides over medium-high heat, then remove and set aside.
3. In the same pot, add the chopped carrots, swede, and leek; sauté for 5-7 minutes until slightly softened.
4. Return the lamb to the pot. Add the soaked barley, lamb stock, bay leaf, and season with black pepper.
5. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the lamb is almost tender.
6. Add the shredded green cabbage to the pot and continue to simmer for another 30-45 minutes, or until the lamb is very tender and the barley is cooked through.
7. Remove the bay leaf, taste, and adjust seasoning with salt and pepper as needed.
8. Ladle the hot Scotch Broth into bowls and garnish with fresh chopped parsley before serving.