Vickys Traditional Scotch Broth, GF DF EF SF NF
My Grannie made delicious scotch broth, thick and hearty and enough for 2 days. It was always best the second day. This recipe can be made gluten free by swapping the barley bits for white long grain rice
Vickys Traditional Scotch Broth, GF DF EF SF NF
My Grannie made delicious scotch broth, thick and hearty and enough for 2 days. It was always best the second day. This recipe can be made gluten free by swapping the barley bits for white long grain rice
Cooking Instructions
- 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
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