HAMBURGER SCOTCH BROTH
Make and share this Hamburger Scotch Broth recipe from Food.com.
Provided by Lise in Indiana
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat in a soup pot, drain excess fat.
- Add vegetables and cook 3 or 4 minutes.
- Pour in the water, ketchup, and tomato sauce and stir well.
- Stir in barley.
- Add bouillon and remaining seasonings.
- Simmer 1 hour.
- Remove bay leaf and serve.
Nutrition Facts : Calories 312.4, Fat 12, SaturatedFat 4.8, Cholesterol 73.9, Sodium 726.8, Carbohydrate 24.9, Fiber 4.4, Sugar 6.9, Protein 26.2
HOMEMADE HAMBURGER BUNS
Vary the seeds to go with the flavor of burger, such as sesame for tuna or cumin seeds for lamb, in this homemade hamburger bun recipe.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Place 1 1/2 cups warm water (about 110 degrees), dry milk, butter, and sugar in a large mixing bowl and stir to combine.
- Sprinkle yeast over mixture, whisk, and let stand until yeast is dissolved and frothy, about 10 minutes. Add egg, 1 yolk, 2 cups of flour, and salt and whisk until blended and smooth. Add 2 1/2 cups flour and stir with a wooden spoon. When the mixture becomes too thick to stir, use your hands to continue mixing. Add up to another 1/2 cup flour to achieve the right consistency: dough should be just tacky when pinched but should not stick to your fingers. Turn out onto a lightly floured work surface; knead for 1 minute. Let dough stand 10 minutes.
- Knead until dough is smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and leave in a warm place until doubled in bulk, 45 minutes.
- Punch down dough and halve. Cut each half into sixths and form flattened balls. Arrange buns 3 inches apart on parchment-lined baking sheets. Cover with plastic; let stand to double in bulk, 45 minutes.
- Heat oven to 400 degrees. Whisk together remaining egg yolk and milk; brush lightly over buns. Distribute 1 tablespoon seeds or 2/3 cup caramelized onions over buns. Bake until golden and hollow sounding when tapped on the bottom, 13 to 15 minutes. Cool on wire racks. Use immediately or freeze the same day.
SCOTCH BROTH
"Add a side of bread to this luscious concoction of lamb, vegetables and barley, and you'll have all a hungry body needs," notes Kelsey Hamilton, Highland Park, New Jersey. "I skim the fat to fit our lighter way of eating."
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender., Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings. , Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes. , Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.
Nutrition Facts : Calories 224 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 601mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
SCOTCH BROTH SOUP
Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! -Ann Main, Moorefield, Ontario
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 499mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
SCOTCH BROTH
This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.
Provided by Millereg
Categories One Dish Meal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
- Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
- Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
- Remove meat from broth; cut meat from bone and cut in small pieces.
- Discard the bones and return the meat to the soup.
- Continue simmering.
- In a skillet, melt the butter over medium heat.
- Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
- Add the vegetables to the soup.
- Simmer for about 10 minutes, or until the vegetables are tender.
- Add salt, pepper, and seasonings to taste.
PEARLY SCOTCH BROTH
This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread.
Provided by PaulaG
Categories Stocks
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
- Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
- Ladle into serving dishes and garnish with parsley.
- Enjoy!
SCOTCH BROTH
The ultimate antidote for cool spring nights, this old-fashioned farmhouse soup with shredded lamb offers sustenance without the heft. Garden-fresh peas lend a lightness, while turnips (which contain good-for-you fiber) add a mildly sweet bite to the meaty broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 3h10m
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
- Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.
SCOTCH BROTH
Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread
Provided by Anna Glover
Categories Lunch, Supper
Time 1h45m
Number Of Ingredients 9
Steps:
- Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
- Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
- Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.
Nutrition Facts : Calories 278 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.1 milligram of sodium
TRADITIONAL SCOTCH BROTH
This the best soup to warm you up on a cold evening. It has a thick & hearty consistency that makes it a satisfying family meal. Doesn't cost much to make as you can use the cheapest cuts of lamb or mutton (whatever is available). I used Lamb shank in this recipe but I often use cheaper cuts and the results are just as good. Tastes even better the next day as the barley gets softer.
Provided by Loucooks1
Categories Lamb/Sheep
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place Lamb in a large pan and cover with water.
- place pan over med to high heat.
- While the water is heating dice the turnip, 1 of the carrots and the onions.
- grate the other 2 carrots and slice the leek.
- Add these to your pan of simmering water and skim off froth as you cook for 15mins.
- Rinse the barley and add to the pan together with the salt, pepper, ground coriander, clove, bay leaf and chopped parsley.
- Continue to simmer the soup for approximately 2hrs or until the barley is soft and the soup has become thick and almost sticky.
- Stir the soup as it cooks and skim off fat with a large spoon.
- Add more hot water from the kettle if required.
- Stir more often towards the end of cooking time as barley may stick to base of pan.
- Remove the lamb 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones.
- Cut the meat into small pieces and add to the soup.
- Taste the soup, add more salt if necessary and serve.
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