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Scotch Broth

4.4(18)

This speedy version of the long-cooked classic is light and brothy, but it's still substantial and flavorful enough — thanks to lamb, kale, and barley — to be a great winter meal.

by Epicurious·published 2007-01-12

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Servings

Makes 6 (main course) servings

Total time

45 min

Calories / serving

—

Ingredients (12)

serves

3 tablespoons unsalted butterbutter
1/2 lb ground lambground-lamb
2 medium onions, chopped (1 1/2 cups)onion
2 carrots, sliced 3/4 inch thickcarrot
1 lb kale, stems and center ribs cut off and discarded and leaves finely chopped (4 cups)kale
1 Turkish or 1/2 California bay leaf
3/4 teaspoon saltsalt
3/4 teaspoon black pepperpepper
3 cups reduced-sodium beef broth (24 fl oz)
2 cups waterwater
1/2 cup quick-cooking barleybarley
1 tablespoon malt vinegar or cider vinegarvinegar

Instructions (2 steps)

01Heat 1 tablespoon butter in a 3- to 4-quart heavy saucepan over moderately high heat until foam subsides, then cook lamb, breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer lamb to a bowl with a slotted spoon and pour off all but 1 tablespoon fat from pan.
02Add remaining 2 tablespoons butter to pan and cook onions, carrots, kale, bay leaf, salt, and pepper over moderate heat, covered, stirring occasionally, until onions are softened, 5 to 8 minutes. Add broth, water, and barley and simmer, covered, until vegetables and barley are tender, about 10 minutes. Add lamb and vinegar and gently simmer, uncovered, 5 minutes (for flavors to blend). Discard bay leaf.

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