Ultimate Winter Soup | Traditional Scotch Broth скачать в хорошем качестве

Ultimate Winter Soup | Traditional Scotch Broth

Jo's soul-warming Scotch Broth is the ultimate winter soup to fight off the chill! This hearty winter soup combines tender slow-cooked lamb with pearl barley and a rainbow of root vegetables for incredible depth of flavour. What makes this winter soup special is how the lamb bones create a rich, nourishing broth during the long simmer. The pearl barley in this winter soup adds a wonderful chewiness and thickens the broth naturally as it cooks. Packed with vegetables, this nutritionist-approved winter soup delivers a complete meal in a bowl. Though it takes time to make, this soup requires minimal hands-on effort and improves with age, making it perfect for batch cooking. Subscribe for more nourishing recipes that combine traditional wisdom with modern nutrition! Full Recipe: https://www.goodchefbadchef.com.au/re... Ingredients: 500g lamb neck or shank (bone-in) 1 cup pearl barley, rinsed 2 large carrots, diced 2 celery stalks, diced 1 large leek, cleaned and sliced (white and light green parts) 1 large onion, chopped 2 parsnips, diced 3-4 cups green cabbage, chopped 2 bay leaves 1 tsp dried thyme or a few sprigs of fresh thyme Salt and black pepper to taste 2 tbsp fresh parsley, chopped (for garnish) 8 cups water or stock Method: In a large pot, place the lamb and cover it with 8 cups of water or stock. Bring to a boil over medium-high heat and skim off any foam that rises to the surface. Add the bay leaves and thyme, reduce the heat to low, and simmer for 1-1.5 hours until the lamb is tender. Remove the lamb from the pot and set it aside to cool slightly. Add the rinsed pearl barley to the pot and simmer for 20 minutes. Add the carrots, celery, leek, onion, and parsnips. Continue to cook for another 20-25 minutes or until the barley and vegetables are tender. Once the lamb is cool enough to handle, remove the meat from the bone and shred it into bite-sized pieces. Discard any fat or gristle. Return the shredded lamb to the pot and add the chopped cabbage. Season the broth with salt and black pepper to taste. Simmer for an additional 10 minutes, allowing the cabbage to soften. Remove the bay leaves and any thyme stems before serving. Ladle the Scotch broth into bowls and garnish with chopped fresh parsley. Serve warm with crusty wholemeal sourdough bread on the side. FOLLOW US: Website: https://www.goodchefbadchef.com.au/re... Facebook:   / goodchefbadcheftv   Instagram: https://www.instagram.com/goodchefbad... Tiktok:   / goodchefbadchef   MORE RECIPES LIKE THIS ONE: Lamb Recipes:    • Lamb Recipes   Soups:    • Soups   Come along on a mouthwatering journey with Mike, Jacq, Tim, and Jo as they take you on a culinary adventure like no other! Get ready to tantalize your taste buds with bold flavours and unexpected twists that will elevate your kitchen skills to new heights. #recipe #recipes #recipevideo #recipeidea #recipeforyou #cooking #cookingchannel #cookingvideo #cookingshow #food #delicious #dinner #dinneridea #australia #soup #broth #scotch