Scotch Broth Recipes

Steps:

• Heat 1 tablespoon butter in a 3- to 4-quart heavy saucepan over moderately high heat until foam subsides, then cook lamb, breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer lamb to a bowl with a slotted spoon and pour off all but 1 tablespoon fat from pan.
• Add remaining 2 tablespoons butter to pan and cook onions, carrots, kale, bay leaf, salt, and pepper over moderate heat, covered, stirring occasionally, until onions are softened, 5 to 8 minutes. Add broth, water, and barley and simmer, covered, until vegetables and barley are tender, about 10 minutes. Add lamb and vinegar and gently simmer, uncovered, 5 minutes (for flavors to blend). Discard bay leaf.

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.