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Hebridean Scotch Broth

Hebridean Scotch Broth recipe image
This International soup features Neck of mutton * 1 lg Carrot, Water 1 sl White cabbage (1/2", Salt 1 lg Leek, Barley Black pepper, Onion Parsley; to finish. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 112.8
Description
This International soup features Neck of mutton * 1 lg Carrot, Water 1 sl White cabbage (1/2", Salt 1 lg Leek, Barley Black pepper, Onion Parsley; to finish. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 pound Neck of mutton * 1 lg Carrot
  • 3 pint Water 1 sl White cabbage (1/2")
  • 1 teaspoon Salt 1 lg Leek
  • 3 ounce Barley Black pepper
  • 1 ounce Onion Parsley; to finish
  • 1 Piece Swedish turnip (5 oz)
Directions
  1. 1
    Start to cook this dish the day before serving.
  2. 2
    Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it).
  3. 3
    Skim off all the scum and the excess fat as it rises to the surface of the water.
  4. 4
    Take out the meet when it is tender.
  5. 5
    Put in the barley and leave it soaking in the stock overnight.
  6. 6
    Next day, bring the stock and barley back to the boil.
  7. 7
    Prepare and dice all the vegetables except the leeks to the stock and cook for another 60 minutes.
  8. 8
    Add the leeks, cut into fine rings, 10 minutes before the end of cooking.
  9. 9
    If you want to have the meat in the stew, strip it off the bones,
  10. 10
    cut into small pieces and return it to the soup before reheating thoroughly.
  11. 11
    Put a tablespoon of parsley in each plate, and pour in the soup.
  12. 12
    If you prefer a two-dish meal,
  13. 13
    serve the meat as a main course afterwards with potatoes - Golden Wonder are Chrissie's preferred variety.
  14. 14
    Bake the potatoes if they are mature.
  15. 15
    Or boil them in their jackets if they are new.
  16. 16
    For really fluffy, floury boiled potatoes, Chrissie cooks hers whole and unpeeled (never
  17. 17
    cut a Golden Wonder) for 12-15 minutes, depending on average size.
  18. 18
    drain out all but a little of the water, lid the pan tightly and steam the potatoes for another 10 or 15 minutes, shaking regularly, until they are dry and floury in texture.
  19. 19
    for you

Nutrition Facts

Servings 4

Amount Per Serving
Calories 112.8kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4897.4mg205%
Total Carbohydrate 25.7g9%
Dietary Fiber 3.9g16%
Sugars 2.9g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, barley, black, boiling, broth, cabbage, carrot, finish, hebridean, international, leek, mutton, neck, onion, parsley, pepper, salt, scotch, soup, steaming
Read it online: https://www.chefs-mate.com/recipe/hebridean-scotch-broth/