Considering Scotch Broth

[Shel_B]

This morning I was talking with a friend, and he suggested that I consider Scotch broth amongst the winter soups I make. Well, I've never made the soup, so I have no idea what characteristics the soup should have, or what characteristics I may prefer. There seems to be no discussion of Scotch broth in the archives, except for a brief round concerning Campbell's Scotch Broth.

So, what should I be considering in order to make a good bowl of the stuff?

[HungryChris]

My take on the soup, which was a favorite as a child, was it was all about the broth, as the name suggests. It was rich and hearty and punctuated with barley, carrots and, I think, potatoes. I have made a similar broth when cooking ox tails, and also beef cheeks for some other purpose. I remember being reminded of the similarity in the richness to Scotch Broth, although the soup was made with lamb. I am thinking that if you were to make a beef barley like soup, only using braised lamb shanks as a base, you would be well on your way.

HC

[SylviaLovegren]

Lamb or mutton, carrots, barley and either turnips or rutabagas are the basics, for me. Use cheap cuts of lamb -- if you get lamb neck, it's the best. Lamb breast is good, too, but the broth will need lots of defatting. Lamb shanks, of course, will work. Many of the traditional recipes do NOT brown the meat before it goes into the pot to cook.

The key, to me, is to eat it the day after it's made. Alchemy happens overnight.