Skip to main content
Epicurious
Cookbooks

Scotch Broth

Recipe information

  • Yield

    for about 2 quarts, serving 6

Ingredients

Preparation

  1. Bring 2 quarts lamb stock (page 5), or lamb stock plus chicken broth, to the simmer. Stir in 1/2 cup barley, lentils, or almost cooked white beans (or add canned beans later), and 1/2 cup each diced onion, turnip, and carrot. Fold in 1 cup peeled, seeded, and diced tomato (see page 30). Cover loosely and simmer about 15 minutes, until vegetables are tender; season to taste. Stir in 3 tablespoons chopped parsley, and serve.

Julia's Kitchen Wisdom Knopf
TagsSoupSoup/StewScottishBritishEuropeanBarleyRice & GrainsLambMeatTomatoVegetableTurnipRoot VegetableMainStarterLunchDinnerDairy FreeGluten FreeNut FreeSimmerCookbooks
Read More
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and grilled shrimp with chimichurri.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.