Photo: Emiliano Vittoriosi
Sort-of Scotch broth
13 ingredients
15 min
Serves 6 - 8
openrecipes
An alternative take on the Highland soup with stewed lamb, cabbage and pearl barley
Estimated Nutrition (whole recipe, rough)
710
Calories
32g
Protein
36g
Fat
68g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Swede | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp vegetable oil , plus a bit extra
- 1kg lamb neck fillet, shoulder or other fatty stewing lamb, cut into generous chunks
- 1 onion , chopped
- 2 carrots , roughly chopped
- 1 leek , chopped
- 2 celery sticks, chopped
- 3 thyme sprigs
- 1 bay leaf
- 1 small white cabbage , roughly shredded
- 300g/11oz swede , diced the same size as the carrot
- 200g pot or pearl barley
- 2l vegetable stock
- large handful parsley , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes