Scotch broth
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Ingredients
- 1 pound lamb or mutton, diced
- 1 cup pearl barley
- 2 carrots diced
- 2 leeks sliced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups beef broth or vegetable broth
- 4 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- fresh parsley chopped for garnish (optional)
Instructions
- In a large pot, heat some oil over medium heat. Add the diced lamb or mutton and cook until browned on all sides.
- Add the chopped onion and minced garlic to the pot and cook for a few minutes until they become fragrant.
- Stir in the diced carrots, sliced leeks, pearl barley, bay leaf, dried thyme, salt, and pepper.
- Pour in the beef or vegetable broth and water, then bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the broth simmer for about 1 hour, or until the lamb or mutton is tender and the barley is cooked.
- Remove the bay leaf and taste the broth, adjusting the seasoning if needed.
- Serve the Scotch broth hot, garnished with some chopped fresh parsley if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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