Scotch Broth, traditionally served at Scotland’s St. Andrew’s Day, is a wonderful and hearty winter soup that can keep you warm even on the coldest days.
Brown lamb in a stockpot 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, for about 5 minutes to allow flavors to blend. Discard bay leaf and serve.