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Scotch Broth with Pepper Dulse
Scotch Broth with Pepper Dulse is a traditional Scottish recipe, originating in the Western Isles for a lamb and vegetable stew containing pearl barley and flavoured with dried pepper dulse that can either be served as a soup or thickened to make a main meal. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scotch Broth with Pepper Dulse.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+freezing)
Serves:
6
Rating: 
Tags : Wild FoodLamb RecipesVegetable RecipesScottish Recipes
Scotch broth is a classic one-pot dish that can either be made as a soup-like starter or, as here it can be made as a richer main course. This is a version from the Western Isles that uses the dried seaweed, pepper dulse as a pepper substitute
Ingredients:
1kg scrag end of lamb or neck fillet
50g washed pearl barley
3 medium carrots, cubed
2 medium onions, cubed
2 medium potatoes, cubed
1 swede, cubed
200g baby turnips, cubed
3 leeks, shredded
1 small head of cabbage, shredded
1 sprig thyme (wild thyme in the original)
2 tbsp
dried pepper dulse, ground, to season
sea salt, to taste
Method:
Trim any excess fat from the meat, then place in a large heavy-bottomed pot and cover with water. Bring to the boil and begin skimming any fat the raises to the top. Once the surface is clear replace any lost water, bring back to the boil, then reduce to a simmer and add the pearly barley.
Add the vegetables, thyme and pepper dulse and cook for a further two hours. The broth can be served immediately, but actually tastes much better the following day. At this point you can add fresh greens such as peas, French beans, new potatoes, broad beans etc. Cook for 20 minutes then adjust the seasonings to taste and serve.
