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Scotch Broth

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By Lydie Marshall

Posted July 23rd, 2007

This article is reprinted with permission from Soup of the Day: 150 Sustaining Recipes for Soup and Accompaniments to Make a Meal, by Lydie Marshall, (2003, William Morrow Cookbooks)

Soup of the Day: 150 Sustaining Recipes for Soup and Accompaniments to Make a Meal

Servings:	8
Author Notes:	It's more than a broth, it's a complete meal. Although traditionally a "winter warmer" soup, the vegetables can be mixed, matched and changed according to the season. For example, the traditional winter vegetables: carrots, celery, onions and turnips can be changed to zucchini, tomatoes, and eggplant during the summer. For the lamb, choose either shanks, neck, or shoulder, but if you cannot find these cuts of meat, by the shank part of a leg and ask the butcher to cut it into slices with the bones, which enrich the broth. In Scotland, the soup is cooked in water and the meat is not browned. This is my (author Lydie Marshall's) version.
Ingredients:	4 pounds lamb shanks or lamb shoulder, cut into thick slices 2 tablespoons olive oil 2 teaspoons sugar 1 tablespoon salt 2 1/2 quarts chicken stock 4 tablespoons pearl barley, rinsed 1 small savoy cabbage (about 2 pounds) 2 carrots, peeled and chopped (1 cup) 1 large leek (white part only), chopped (2 cups) 2 pounds Yukon Gold potatoes, Fingerlings or Creamers, peeled 1/2 cup parsley or basil
Instructions:	Trim the fat from the meat, if any, and discard. Heat 2 tablespoons oil in a large skillet; sauté the meat in two batches, sprinkling the sugar and about 1 tablespoon salt over it. When the meat is lightly caramelized, transfer to a 9-quart heavy-bottomed pot. Pour the broth over it. Over medium heat, bring the broth to just under a boil and skim the fat and scum off the top. Add the barley, and about 2 teaspoons salt (how much salt you'll need will depend on how salty your chicken stock is). Cover the pot, simmer for 1 hour. Meanwhile, discard the tough dark-green cabbage leaves; quarter the cabbage and cut out and discard the stalk. Cut the cabbage into thin slices. Add the cabbage, carrots, and leek to the soup pot, pushing down so the cabbage is submerged. Cover and cook another 30 minutes or until the potatoes are tender. With tongs, remove the meat and bone it, discard the bones. Put the meat back in the soup pot. Reheat and, just before serving, mix in the herbs, either parsley or basil.