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Variety to Homemade Appetizing Vickys Traditional Scotch Broth, GF DF EF SF NF

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Vickys Traditional Scotch Broth, GF DF EF SF NF

We hope you got insight from reading it, now let's go back to vickys traditional scotch broth, gf df ef sf nf recipe. You can have vickys traditional scotch broth, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you do that.

To prepare an unforgettable Vickys Traditional Scotch Broth, GF DF EF SF NF, here are the ingridients needed:

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

After readying the components, next you are good to make your tasty Vickys Traditional Scotch Broth, GF DF EF SF NF by following the instructions below:

  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.

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Recipe : Vickys Traditional Scotch Broth, GF DF EF SF NF

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