Scotch Broth recipe anyone?

dizzytina

My little girl loves scotch broth soup from asda. I would love to make it myself. Does anyone have a recipe for it. How do they get the stock so thick? is it just normal beef stock with cornflour added?

Any recipes really appreciated:D

BitterAndTwisted

Try this one:

1kg neck of mutton or lamb (my mum sometimes uses chicken)
75g pearl barley
1 large onion
75g split peas or fresh peas
1 large leek
3 wee neeps (turnip)
1 swede
water depending on thickness required - try 2.5 litres
3 carrots
2 tablespoons of freshly chopped parsley
salt and pepper
small cabbage (optional)


You can swap round any of the ingredients to suit whatever it is that you have to hand at the time but I'd say it's the mutton/lamb and the pearl barley which are the essential ingredients. The pearl barley will cause it to be nice and thick but if it's not thick enough you could simmer it to reduce it down further or add some cornflour or gravy-powder at the end.

Hoots mon, aye it's braw!

twink

this is my Fathers recipe and it is lovely

3pts cold water
1/2 lb rib from butcher
2oz pearl barley
1oz lentils
1 med onion
1/4 lb turnip, swede
1 med carrot
1 leek all veg cut small and put in pan with 1tsp salt, 1 tsp sugar and 1 chicken cube

simmer 21/2 hrs

you dont taste the sugar but it is important

dizzytina

thanks guys these both sound great so i'm going to give them both a whirl

twink

dizzytina wrote: »

thanks guys these both sound great so i'm going to give them both a whirl

i have put rib in the recipe but you can use boiling beef or a bit of lamb or whatever but think the bone in the rib adds to the flavour, it really is a nice soup

LJM

i love scotch broth and that sounds really easy to make

lizzieg44

1 piece boiling shin and or rib
soup mix eg peas barley
carrots
soup celery
parsley
leeks
onion
parsnip
boil beef for as long as possible
chop veg as fine as you want
leave some carrots all parsnip and onion to side
take out beef an leave stock
add soup mix
boil for 40 mins
add veg
in seperate pan cook carrots all parsnip and onion till soft
once soup has cooked and peas are cooked purree parsnip mix and add to soup
add beef if you want
:D:D:D

missychrissy

I always make Scotch broth out of the leftover lamb joint from a Sunday dinner roast. I just throw it into the slow cooker with barley, onion, chopped carrots, chopped swede, marrowfat peas (soaked overnight) and a few potatoes chopped into small peices and seasoning.

dizzytina

I think i will try giving it a whirl in my slow cooker. trip to the butchers needed to get some meat.

Anyone know what the cheapest joint/cut is?

meritaten

I like to use neck of lamb, which is usually a very cheap cut (just hope the celebrity chefs dont start raving about it, which will send the price through the roof - just look at the price of belly pork these days).
whatever seasonal veg is available but always include onions and carrots.
I dont use pearl barley (because my recipe is for welsh cawl not scotch broth) but will use a lamb stock cube if i want to eat it the same day.
to thicken it i either add some cubed potato or add cornflour ten minutes before serving.
I prefer to make it the day before eating it - it thickens magically overnight!

hannahO_2

I want to make a batch of scotch broth in my SC. Everyone seem to be saying neck of lamb but it looks a bit fatty to me. Do you think lamb shank could also work? It's on the bone so more flavour?