Recipe

Elaines Home-made Scotch Broth Soup Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 3 months ago As you’ll most likely recall, I don’t measure when I cook. So, these quantities are only approximate. The beauty is, you can adjust all ingredients to your specified tastes! ------- The lamb I used was leftovers from the night before, making sur... More Prep:30m Cook:180m Servings:8	Chefelaine
	hearty filling economical

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Ingredients

About 1 – ½ lbs cooked lamb, coarsely cut. RESERVE THE BONES!

3 – 4 raw potatoes, medium sized, coarsely chopped

1 – ½ cups carrots, coarsely chopped

approx ½ cup dried onions, or 1 cup fresh

about 7 cups of chicken broth. It’s equivalent equals two boxes of ready-made, store-bought broth in the 900 ml tetri-packs if you have no homemade broth or stock

½ tsp salt. (For no salt recipe, use 1 tsp of McCormicks ‘No Salt Added Citrus Pepper’)

1 –1/2 cups raw barley

2 oz dry red wine

Directions

Combine all ingredients into the stock pot and slowly bring to a boil.

Reduce to half heat, stirring often.

In another pot, put in the bones, and add about 2 cups of water.

Add 2 tsp vanilla extract.

Bring to the boil rapidly, then reduce to simmer. Stir often.

Allow to cook until the meat falls off the bones, and the broth is reduced.

Remove all the bones, then add the bone broth to the stock pot.

This soup is also very easily made in the slow cooker, and all measurements are the same.

The vanilla might sound strange, but believe me, it heightens the flavor tremendously in the finished product!

As for the wine, for those who do not use alcohol, have no concerns, as the alcohol is evaporated during the cooking process. The wine, like the vanilla, heightens the flavor of this hearty soup.

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Comments

chefelaine 1 year, 3 months ago said:

Suggestion:
Serve with garlic bread sticks and a light, tossed salad, or veggie sticks – although this soup is a meal in itself!

whuebl 1 year, 3 months ago said:
This sounds a lot like the lamb stew we had several nights ago - I cooked the lamb pieces we got on the rat table (reduced price - paid about $1.50 for 1 1/2 lbs of lamb with bones) for 10 minutes after seasoning with steak seasoning and flour and them dumped them into our stock pot I keep on the back burner. Added carrots, celery, onions and then a mixed package of soup vegetables a couple of hours before serving. Needs lots of salt and pepper but it was out of sight!

And oh yes, made a roux to thicken the stew at the last.

chefelaine 1 year, 3 months ago said:
It does sound similar, whuebl --except for the steak seasoning and packaged soup veggies. I'm surprised you needed to add so much salt, because packaged dry soup mix usually contains a lot of it.
Just a suggestion.... when I need additional salt in the pot, I add the juice of 1/4 to 1/2 a fresh lemon. Hope you'll try it, and save those arteries!! We want you around here longer :o)

lor 1 year, 3 months ago said:
ChefElaine, you've got a "5" fork winner here! I love home-made soups and this one has caught the eye of an Irish lass. Lamb stew with all those ingredients are a staple in our house during the ccccold winter months ;) Quite honestly, I prepare it all year round due to the many requests.
Cheers!!!
P.S. I often use McCormicks ‘No Salt Added Citrus Pepper' to my recipes and it adds excellent flavouring. I rarely measure ingredients as well, except when I'm baking something fancy of course ;)

annieamie 1 year, 3 months ago said:
ChefElaine, this soup sounds wonderful. I haven't had good Scotch broth in years. I can't wait to make this dish for my family and thank you for posting it. Thank you for the Friend's Invitation, too! Welcome aboard!

kimberry 1 year, 3 months ago said:
Yummy soup I am Irish and Scottish. This recipe looks and sounds wonderful. thanks:)

mamalou 1 year, 3 months ago said:
Haven't had scotch broth in years, must try this!
Thanks!

kimberry 1 year, 3 months ago said:
Chefelaine, I give you a 5 on the scothbroth Thanks:)

chef_irish 11 months ago said:
This Sounds Lovely...
Will Definately Cook This!
High 5

darksideofthespoon 10 months, 4 weeks ago said:
My husband and I used to buy canned scotch broth regularly until the grocery stores stopped selling them...I suppose we were the only ones buying the soup! He will be so happy when i run home to show him this recipe tonight! 5 from me! ~DS

sday5 9 months ago said:
I will try the vanilla in my soup. I never have heard of that before. Soup is one of my favorite things to cook.

coyote 8 months, 1 week ago said:
This sounds incredibly good! I haven't had scotch broth since I was a kid. And thank you, for using the bones. People just don't seem to know about soup bones any more, and that needs fixing.

sitbynellie 2 months ago said:
Wow, this is different to the scotch broth I know and love - vanilla! I am intrigued! I never thought of adding wine either. I am printing and bookmarking this to try next time we have a leg of lamb, or mutton (I have a mutton leg in the freezer).
Thanks Elaine!
Susan

normafrazer 1 month, 2 weeks ago said:
wow chefelaine,what a wonderful recipe , the vanilla is an interesting ingredient . I make lots of soups and this will definitely be added to my favourites. Like you I rarely measure anything unless like Lor I'm baking something where accuracy is critical . high 5 for this one for sure
and thankyou for the friend invite-I'm happy to be onboard your ship!
cheers

nancyanna 1 month, 2 weeks ago said:
Hi Chefelaine...I am new to this site, but this Scotch broth recipe really caught my eye. I used to eat this all the time as a kid and can't wait to try your recipe. I do a lot of home cooking and like you, rarely measure anything, but improvising is the fun part. Just love the pics of your kitties. I have one cat Adam, but will soon be adding another, Eve for him. I just love cats. I am also an avid gardener and grow many of my own herbs. I lived most of my life on the Maine coast, but now am in NE Florida, so I can now garden all year. So glad to have found this site...Really love it. Thank you for all your contributions.
Nancy

jolielives 1 month, 1 week ago said:
This is Perfect. Going to make it for Jo & me. We both love lamb & just got dusted with 6"'s of snow. Love the comment about the rat table.
To make this I don't think it matters what cut of lamb you use, so we'll get some inexpensive bone in lamb cuts & "throw down" with a little Scotch Broth.
Hmmmm
I wonder how this would be with Scotch (not as much as the red wine you add)?
Oh dear, which way should I try?
What a wonderful conundrum.
P.S. Sea Salt has at least 1/2 the sodium of ground dug salt. It's so much better for us as salt goes & I find that I do not have to use as much.
My whole salt palate thingy became readjusted once I started only using Sea Salt. Look into if I may be so bold.
Jo & Lee