Classic Scotch Broth
Classic Scotch Broth recipe
Yield
16 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
lamb
neck |
|
| 8 | cups |
water
cold |
|
| ¾ | teaspoon |
salt
or to taste |
|
| ½ | cup |
pearl barley
|
|
| ½ | cup |
green peas
split |
|
| 2 | medium |
leeks
sliced |
*
|
| 1 | large |
onions
chopped |
|
| 2 | large |
carrots
scrubbed, peeled |
|
| 2 | stalks |
celery
chopped |
*
|
| 2 |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
lamb
neck |
|
| 1.9 | l |
water
cold |
|
| 3.8 | ml |
salt
or to taste |
|
| 118 | ml |
pearl barley
|
|
| 118 | ml |
green peas
split |
|
| 2 | medium |
leeks
sliced |
*
|
| 1 | large |
onions
chopped |
|
| 2 | large |
carrots
scrubbed, peeled |
|
| 2 | stalks |
celery
chopped |
*
|
| 2 | each |
bay leaves
|
*
|
Directions
Rinse the lamb and set it in the bottom of the cooker. Add the water and slowly bring to the boil. Skim off any solid white skum that forms on the surface. Add the salt and skim again. Add the remaining ingredients.
Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 20 minutes. Let the pressure drop naturally or use a quick release method.
Remove the lid, tilting it away from you to allow any e xcess steam to escape. Remove the bay leaves and parsley. Add salt if desired.
