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gram's scots broth

(1 rating)
empressgigi avatar
Recipe by
ginny catanese
@empressgigi
athol, MA

This recipe has been in my family at least 100 years. It's a little time-consuming, but SOOO worth it if you like rich, easy soups. It freezes well and even accepts dumplings if you like those. We prefer biscuits in our family!

(1 rating)
yield 4 -6 healthy appetites
cook time 2 Hr
method Stove Top

Ingredients For gram's scots broth

  • 2 lb
    lamb stew meat -- neck is what i use for the bones
  • 1/4 c
    pearl barley, uncooked not quick barley
  • 2
    onions- large yellow
  • 3
    carrot, sliced
  • 2
    celery stalks include tops
  • 1 c
    frozen peas

How To Make gram's scots broth

  • 1
    Trim excess fat from lamb pieces, but leave a little fat for flavor. In a large heavy pot cover lamb, onions and barley with water. Add about 1 tsp kosher slat if desired. Bring to a boil over medium heat, cover and cook about 1 1/2 hrs, or until meat separates from bone easily. During boiling process, remove any "scum" from top. Remove from heat, clean off above liquid level on pot, and chill til the following day
  • 2
    One second day, remove solid fat pieces carefully, along with onions. On medium heat add other ingredients and bring to a slow simmer. Cook for at least 1/2 hour, or until carrots are tender and peas are cooked. Serve with biscuits or crusty bread.
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