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Celebrating St. Andrew's Day with Traditional Scotch Broth

Stephanie Wilson
  • minutes
  • Serves

INGREDIENTS

1 lb

Ground lamb

1

Bay leaf

4

Carrots

1

large bunch Kale, organic

2

Onions, medium

2

sprigs Rosemary, fresh

1

Turnip

6 cups

Beef broth, reduced-sodium

2 cups

Pearl barley, cooked

1 tbsp

Cider vinegar

1 tbsp

Butter

2 cups

Water