The Hirshon Scotch Broth

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.