Blog Post

Scotch Broth

Ruth Anne Garcia


  • 1 1/2poundslamb shoulder or shanks (or beef with bones)
  • 2tablespoonsquality lard or butter
  • 1medium yellow onion, diced
  • 3cloves garlic, minced
  • 1/2cuppearl barley
  • 1/3cupdried green split peas
  • 4sprigs thyme
  • 2bay leaves
  • 1teaspoonsalt
  • 6cupsquality chicken broth (I use and recommend Aneto)
  • 1large carrot, diced
  • 1turnip, peeled and diced
  • 1rutabaga, peeled and diced
  • 1parsnip, peeled and diced
  • 1/2cupshredded green cabbage
  • 1medium leek, chopped, rinsed and drained
  • Fresh chopped parsley for garnish

Daring gourmet. Com


  • Cook the onions and garlic in the lard or butter until softened, 4-6 minutes.  Add the lamb, herbs, barley, split peas, salt and broth.  Bring to a boil, reduce the heat to low, cover and simmer for 2 hours.  Skim off any foam.  
  • Add the carrot, turnip, rutabaga and parsnip.  Simmer for another hour.  
  • Remove the bay leaves and thyme sprigs.  Remove the meat, shred it and discard the bones.  Return the shredded meat to…

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