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The Hirshon Outer Hebrides Scotch Broth with Pepper Dulse

The Hirshon Outer Hebrides Scotch Broth with Pepper Dulse

  • Total Time: 0 hours


Units Scale
  • 1kg scrag end (the lean end of a neck) of lamb or lamb neck fillet
  • 50g washed pearl barley
  • 3 medium carrots, cubed
  • 2 medium onions, cubed
  • 2 medium potatoes, cubed
  • 1 swede (rutabaga), cubed
  • 200g baby turnips, cubed
  • 3 leeks, shredded
  • 1 small head of cabbage, shredded
  • 1 sprig thyme (wild thyme in the original, TFD recommends a few minced dried wild thyme flowers from Daphnis and Chloe)
  • 2 tbsp dried pepper dulse, ground, to season – since this seaweed is impossible to find outside these islands (by all means use it if you can get it!), substitute Wasabi-flavored seaweed sheets
  • sea salt, to taste
  • fresh greens such as peas, French beans, broad beans etc.
  • Chopped parsley for garnish


  1. Trim any excess fat from the meat, then place in a large heavy-bottomed pot and cover with water.
  2. Bring to the boil and begin skimming any fat the raises to the top. Once the surface is clear replace any lost water, bring back to the boil, then reduce to a simmer and add the pearly barley.
  3. Add the vegetables, thyme and pepper dulse (or Wasabi seaweed) and cook for a further two hours. The broth can be served immediately, but actually tastes much better the following day.
  4. At this point you can add fresh greens such as peas, French beans, broad beans etc. if you so prefer. Cook for 20 minutes then adjust the seasonings to taste and serve garnished with parsley.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 35.25 kcal
  • Sugar: 0.8 g
  • Sodium: 80.44 mg
  • Fat: 1.84 g
  • Saturated Fat: 0.76 g
  • Trans Fat: 0.08 g
  • Carbohydrates: 2.77 g
  • Fiber: 0.62 g
  • Protein: 2.13 g
  • Cholesterol: 7.2 mg

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