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Scotch Broth

By Susan Glickman and Gail Glickman Horwood

3.5

(5)

While my brother and I were growing up, my mother made this soup in large quantities, always leaving plenty for freezing. Whenever my parents went out without us, Mom pulled out one of the many frozen tubs of this stew, which my brother and I nicknamed "Witches' Brew." I've hated it for as long as I can remember. I didn't start eating soup again until I was in my late 20s, and I still dislike stewed meat and cooked carrots. I blame it all on Scotch Broth.

Recipe information

  • Yield

    Serves 6

Ingredients

A leg of lamb bone, cracked (with meat on it)
2 or 3 medium onions, whole
6 stalks of celery, diced
6 carrots, diced
1 garlic clove
1/2 cup pearl barley
salt, pepper, parsley, and some celery leaves

Preparation

  1. Wash barley first. Put in kettle and add other ingredients. Cover with water. Cook slowly at least four hours. Soup should cook down until quite thick. Refrigerate for at least four hours. Add water when reheating to serve. Correct seasoning at that time and remove meat bone and celery leaves before serving.

TagsSoupSoup/StewLeg of LambLambMeatBarleyRice & GrainsMainDinnerNut FreeDairy FreeEasyMake AheadEpicurious
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