Monday, October 12, 2015

Scotch Broth

With cold weather coming on, I had a go at making Scotch broth for the first time. Came out no bad.

Bob's Microwave Scotch Broth

  • 3 lbs lamb breast (with bone) or 3 lbs stewing lamb (with bone) or 3 lbs ground lamb, no bone
  • cold water
  • 4 tablespoons low sodium chicken soup base
  • 2 cups barley
  • 2 carrots, peeled and diced
  • 1 rutabaga or large turnip and large potato peeled and diced. (It is easier to peel and dice the rutabaga if you microwave it for 5 minutes and let cool.)
  • 1 medium onion, diced
  • 1 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 tablespoon HP sauce (optional)
  • Salt & Pepper to taste


  • Cook the barley in 8 cups water for about 60 - 70 minutes in the microwave.
  • Cut the lamb in small chucks. Add to the barley. Or cook the ground lamb first, break into bits and add. You may use both ground and cut lamb.
  • Add the vegetables, chicken base, pepper, garlic, HP and vinegar, add water until ingredients are covered, and simmer in microwave at 50% until the meat and barley are tender, about two hours. Or use a crock pot/slow cooker.
  • Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
  • Remove bones from broth if necessary; (cut meat from bone and cut in small pieces if necessary). Discard the bones and return the meat to the soup.
  • Continue to simmer until the vegetables are tender.

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