Cullen Broth is a traditional Scottish recipe for a classic soup of mutton with swede, vegetables, potatoes and leeks. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Cullen Broth.
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This is a traditional Scottish recipe for a soup of mutton with swede, leek, carrot, cabbage and potatoes. This recipe originates from the 1930s.
Ingredients:
450g neck of mutton, washed and cut into small pieces (joint the bones)
2l cold water
2 leeks, chopped
1 small swede, peeled and diced
1/2 medium carrot, grated
1 small cabbage, chopped
2 potatoes, peeled and finely diced
salt and freshly-ground black pepper
1 tsp sugar
Method:
Add the mutton to a saucepan with the cold water. Bring to a boil and cook for 30 minutes. After this time add the leeks, swede, carrot, cabbage and potato.
Return the mixture to a boil and continue boiling for 50 minutes, or until all the ingredients are very tender. Remove the mutton bones at this point, strip away any meat and add this back to the soup.
Continue boiling for 10 minutes, season to taste then stir in the sugar, ladle into warmed soup bowls and serve.
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