Best 5 Scotch Broth With Kale Recipes

TRADITIONAL SCOTCH BROTH RECIPE

Steps:

• Finely chop onion and leek and dice carrots and neep.
• Add butter or oil to the pot and melt.
• Add onion and leek and allow to cook for 5 minutes but not brown.
• Add chopped carrots and neep.
• Add split peas and barley and pour over the stock, own stock recipe below.
• Bring to the boil then turn down to simmer for 1 hour.
• Add shredded cabbage (or kale) and leftover meat if using and simmer for a further 15 minutes
• Stir through parsley before serving.
• Roughly chop the ingredients into large chunks and add to the pot, bring to the boil, and allow to simmer for 1.5 hours.
• Add salt and pepper and taste.
• If you want a more robust stock, reduce further. You can top the stock up with water, or vegetable stock when you make the soup.
• Remove all stock ingredients, setting aside any meat you want to add to the soup later and the stock in another bowl/pot and continue with instructions below.

SCOTCH BROTH

Steps:

• Heat 1 tablespoon butter in a 3- to 4-quart heavy saucepan over moderately high heat until foam subsides, then cook lamb, breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer lamb to a bowl with a slotted spoon and pour off all but 1 tablespoon fat from pan.
• Add remaining 2 tablespoons butter to pan and cook onions, carrots, kale, bay leaf, salt, and pepper over moderate heat, covered, stirring occasionally, until onions are softened, 5 to 8 minutes. Add broth, water, and barley and simmer, covered, until vegetables and barley are tender, about 10 minutes. Add lamb and vinegar and gently simmer, uncovered, 5 minutes (for flavors to blend). Discard bay leaf.

SCOTCH BROTH WITH KALE

Steps:

• Season meat generously with salt and pepper and let rest for at least 20 minutes.
• In a medium pot, combine meat, 2 teaspoons salt, 1/2 teaspoon pepper, potato, carrots, turnips, leek, barley and celery. Drop in thyme and bay leaf. Add 2 1/2 quarts water and bring to a boil.
• Reduce heat and simmer gently, turning lamb pieces occasionally and skimming any foam that rises to the surface, until meat is tender and beginning to fall apart, about 2 hours. (If the water level threatens to fall below the meat during simmering, partially cover the pot, or add a little more water.) Stir in kale and continue to cook for another 15 minutes, until lamb is truly spoon tender and kale is soft. Discard thyme bouquet and bay leaf. Taste and add more salt if needed. Ladle into bowls and sprinkle with parsley and a drizzle of vinegar or lemon juice.

SCOTCH BROTH

Steps:

• Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
• Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
• Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

SCOTCH BROTH

Steps:

• In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender., Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings. , Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes. , Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.