Scotch Broth
Ingredients
1 lb ground lamb
1 tablespoon butter
2 medium onions, chopped
4 carrots, sliced 3/4-inch thick
1 turnip, cut in 1-inch dice
1 large bunch organic kale, finely chopped
1 bay leaf
2 sprigs fresh rosemary
6 cups reduced-sodium beef broth
2 cups water
2 cups cooked pearl barley (cook in separate pan for 45 minutes)
1 tablespoon cider vinegar
Method
Brown lamb in stock pot or Dutch Oven until browned. Remove with slotted spoon and remove all by 1 teaspoon of fat.
Add 1 tablespoon of butter and saute onions, carrots, turnip, and kale, add salt and pepper to taste, and continue to cook until onions are softened, 5-8 minutes. Add broth, water, cooked barley, bay leaf and rosemary. Simmer, covered until vegetables and barley are tender, about 10 minutes. Add reserved lamb and vinegar, gently simmer, uncovered, 5 minutes for flavors to blend. Discard bay leaf and serve.
