Reprinted from The Blood Type Diet Website (www.dadamo.com)

Scotch Broth


Description:

This soup can be made with either lamb or beef shanks--the cheaper cuts work best.

Best Used By Blood Types:
  • Type A Non Secretor (4 beneficials)
  • Type AB (4 beneficials)
  • Type AB Non Secretor (6 beneficials)
  • Type B (5 beneficials)
  • Type B Non Secretor (7 beneficials)
  • Type O (7 beneficials)
  • Type O Non Secretor (6 beneficials)
Category:
  • Soups and Broths
Ingredients:
  • 1.5kg/3 pounds shank or leg of lamb, suitable for long cooking(cheaper cuts work best here)
  • 1 marrow bone
  • 3 liters/5 pints fresh cold water
  • 50g/2 ounces pearl barley, washed [omit for BT]
  • 50g/2 ounces dried peas
  • 1 whole onion stuck with 4-5 whole cloves
  • several sprigs of fresh parsley and thyme and 3 bay leaves, tied into a bundle
  • 2-3 tablespoons melted ghee or oil
  • 1 large onion, finely chopped
  • 3 medium carrots, finely diced
  • half a medium turnip, finely chopped
  • 4 stalks of celery, finely chopped
  • 2 leeks, finely chopped
  • 1 teaspoon sweetener of choice (optional)
  • sea salt and pepper [optional]to taste
  • 2-3 tablespoons finely chopped parsley or kale
How to make it:
  1. Put the meat and bone into a large pot and add the water, barley, peas and clove-studded onion.
  2. Bring slowly to the boil and skim.
  3. Turn down the heat and add the herbs and season.
  4. Cook at a gentle simmer until the meat is tender. Remove meat and set aside discard marrow bone.
  5. Meanwhile, heat the ghee or oil in a pot and add the onion, carrots, turnip, celery, white of leek and sweetener and cook slowly, stirring occasionally till the vegetables are beginning to soften--about 1 1/2 minutes.
  6. Add vegetables to the stock with barley and peas and simmer gently for about 15-20 minutes till they are fully cooked.
  7. Remove the bundle of herbs and just before serving, add the green of leek and parsley or kale.
  8. Taste and adjust seasoning.
  9. Slice some of the meat thinly into bite-sized pieces and put into the center of heated deep soup plates or bowls (or serve separately), pour over broth and serve with oat bannocks or oatcakes. Yield: 6-8 servings

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Celery/ Celery Juice2 ,3 B N B B N N N N
Carrot2 ,3 B N N N B B N B
Lamb2 A N N B B B B N
Turnip3 B B N N N N B N
Pea (Green/Pod/Snow)1 ,2 ,3 N N N N N N N N
Sea Salt2 N N N N N N N N


BTD Variations and Substitutions Analysis:

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Oil1 ,2 B B B B B B B B

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Parsley2 B N B B B B B B
Pepper (Black/ Peppercorn) Fre...2 A N A N A N N N

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Barley3 N N N N N N A A

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Ghee (Clarified Butter)2 N N N B N B N N

Meat Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Beef2 A A A A N N B B

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Kale1 ,2 ,3 B B B B B B B B

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients rich in glucosinolates.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Jan 09, 2008 at 10:07 AM By: Rodney