Recipe of Favorite Vickys Traditional Scotch Broth, GF DF EF SF NF

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The ingredients needed to make Vickys Traditional Scotch Broth, GF DF EF SF NF:

1. Get 125 grams scotch broth mix *
2. Get 2 carrots, diced
3. Take 1 turnip, diced
4. Get 1 swede, diced
5. Get 1 medium onion, diced
6. Get 1/2 leek, diced
7. Prepare 500 g neck of mutton or lamb
8. Make ready 1750 ml vegetable stock
9. Prepare 1 tbsp fresh chopped parsley
10. Take to taste salt & pepper

Add the next four ingredients and simmer till veg and barley are soft, if using flank meat cut some of the meat up and add to soup discarding any fat. Mutton or lamb is very traditional and imparts an especially rich flavor, but beef may also be used. This the best soup to warm you up on a cold evening. It has a thick &amp; hearty consistency that makes it a satisfying family meal.

Steps to make Vickys Traditional Scotch Broth, GF DF EF SF NF:

1. Scotch broth mix consists of dried Pearl Barley, Yellow Split Peas, Marrowfat Peas, Green Split Lentils and Red Split Lentils with the barley being the most abundant in the mix and the red lentils the least - 50g pearl barley (you can use white rice instead for a gluten-free option), 25g yellow split peas, 25g marrowfat peas, 15g green split lentils, 10g red split lentils
2. Soak the broth mix overnight in cold water
3. Put the vegetables, meat and stock in a large pan and bring to the boil. Skim off any fat with a slotted spoon then reduce heat to a simmer
4. Simmer for 30 minutes, then add the pre-soaked broth mix and continue to simmer for another 60 - 70 minutes until the meat is falling off the bone
5. Remove the meat and pull apart with 2 forks. Add back to the pan discarding the bones. Stir in the parsley, season and serve
6. You can also use beef or chicken but mutton is the traditional choice
7. Substitute barley for rice if cooking for a gluten-free diet

This the best soup to warm you up on a cold evening. It has a thick &amp; hearty consistency that makes it a satisfying family meal. Doesn't cost much to make as you can use the cheapest cuts of lamb or mutton (whatever is available). I used Lamb shank in this recipe but I often use cheaper cuts. See great recipes for Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF too!

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