Simple Scotch Broth
2 tbsp olive oil
340g/12oz lean lamb, cubed
1 swede (rutabaga), peeled and roughly chopped
2 carrots, roughly chopped
1 onion, finely chopped
2 sticks celery, diced
1 potato, finely diced
125g/4oz/½ cup pearl barley
1 litre/1¾ pints/4 cups beef or lamb stock
salt and ground black pepper
1 bunch of fresh parsley, finely chopped
1 Heat the oil in a large pan over a high heat. Add the lamb and cook for 5 minutes, stirring, until browned all over. Add the swede, carrots, onion, celery and potato and cook over a medium heat for 5 minutes.
2 Add the pearl barley and mix well. Pour in the stock and stir well with a wooden spoon, scraping any sticky bits from the bottom of the pan.
3 Bring to the boil, then reduce the heat, cover the pan and simmer gently for 40–50 minutes until the lamb is tender and all the vegetables are cooked. Season to taste with salt and pepper and stir in the parsley.
4 Ladle the soup into warmed bowls and serve immediately.