Scotch Broth Image Used Under Creative Commons License From taste.com.au

Citizens, in 1926 The Glasgow Herald said of Scotch broth that it is ‘”Baith meat and medicine!”….The barley, diuretic, soothing; leeks, sworn enemy of stone troubles…. Parsley is a wonderful blood purifier.’

This is a hefty broth, served often as a main meal, perhaps with some chunks of buttered bread. Traditionally it’s popular on New Year’s Day because of its restorative powers to the body, after the hedonistic punishment of the night before. It tastes even better reheated the next day.

Needless to say, the TFD version of this recipe specifies the only proper meat for Scotch Broth – lamb! Beef is common now, but lamb is where it’s truly at, Citizens!

What makes it Scottish? Probably the fact that you can throw in any old leftover vegetable, proving that a thrifty soup is a Scottish soup! Here is the TFD version of the traditional and classic “braw broth”.

Given that Scotland overwhelmingly voted to remain in the EU as part of this week’s Brexit, it will be interesting to see if a new referendum on Scottish independence will again be undertaken…

Battle on – The Generalissimo

The Hirshon Scotch Broth

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Recipes

Ingredients

1kg breast of lamb, chopped into 4 pieces by the butcher
2½ liters water
275g carrots, peeled and chopped small
275g turnip, peeled and chopped small
350g leeks, trimmed, sliced and washed
100g firm cabbage, chopped
150g kale, chopped
250g potatoes, peeled and chopped small
2 bay leaves, 1 tablespoon peppercorns, 3 cloves of garlic and 1 large sprig fresh thyme tied up in a bit of cheesecloth as a “sachet d'épices“
1½ tablespoons sea salt
1 medium onion, peeled and stuck with 5 cloves
50g pearl barley
1 small bunch curly parsley, stalks removed and the leaves finely chopped
Additional chopped parsley and optionally, some chopped lovage as well for garnish

Instructions

Put the lamb in a large pot and cover with the water. Bring up to a gentle simmer and then remove the copious scum that forms, using a large spoon.
Add in the onion and sachet d'épices and simmer for 90 minutes, continuing to remove any further scum which appears or until the meat is very tender.
Using tongs, carefully lift out the pieces of lamb and put on to a plate to cool. Also remove the sachet d'épices and onion. Add the barley and vegetables, stir in, and then put the broth back on to continue simmering for at least 20 minutes.
Once the lamb is cool enough to handle, remove the meat from the bones using your hands and then roughly chop it, having discarded the bones.
Add the meat back to the pot, stir in well and continue to cook until the barley is tender. Once the soup is good and thick, stir in the parsley and lovage. Serve, naturally, piping hot.

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