Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, vickys traditional scotch broth, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

It was always best the second day. Great recipe for Vickys Vegetable Broth, GF DF EF SF NF. I posted my traditional scotch broth recipe a couple of years ago.

Vickys Traditional Scotch Broth, GF DF EF SF NF is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Vickys Traditional Scotch Broth, GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have vickys traditional scotch broth, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you can achieve it.

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

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

This the best soup to warm you up on a cold evening. It has a thick & 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.

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

Traditionally Scotch Broth would be made from whatever vegetables were in season but these would typically include rutabagas, carrots, turnips, cabbage, and leek. Mutton or lamb is very traditional and imparts an especially rich flavor, but beef may also be used. See great recipes for Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF too! See more ideas about scottish recipes, recipes, british food. See more ideas about scottish recipes, recipes, scottish.

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