Scotch Broth

Scotch Broth

Scotch Broth is a traditional Scottish soup that is hearty, filling, and full of flavor. Made with lamb (or sometimes beef), barley, vegetables, and herbs, this soup is a comforting dish that’s perfect for colder weather.

It has a wonderful combination of tender meat, nutty barley, and vegetables, all simmered together in a flavorful broth.

Here’s a simple recipe for Scotch Broth that you can make at home.

Scotch Broth Recipe

Ingredients:

Lamb: 1 lb (450g) bone-in lamb shoulder or shank (or you can use beef for variation)

Barley: ½ cup (pearl barley works best)

Carrots: 2 large, diced

Leeks: 2 medium, cleaned and sliced (or substitute with onions)

Celery: 2 stalks, diced

Turnip: 1 medium, diced (optional, for added flavor)

Potatoes: 2 medium, diced

Garlic: 2 cloves, minced

Chicken or vegetable stock: 6 cups (or water)

Fresh thyme: 1 sprig (or 1 tsp dried thyme)

Bay leaves: 2

Salt and pepper: to taste

Fresh parsley: chopped, for garnish

Olive oil: 1 tablespoon (for sautéing)

Optional: A small handful of green peas or other vegetables like parsnip for extra texture and flavor

Instructions:

Prepare the Ingredients:

Dice the vegetables (carrots, leeks, celery, turnip, and potatoes) into small, bite-sized pieces.

Rinse the barley under cold water to remove any debris.

If using lamb with bones, chop the meat into smaller chunks, or leave the meat on the bone to cook for extra flavor.

Brown the Meat:

Heat the olive oil in a large pot over medium heat. Add the lamb pieces (or beef, if using) and brown them on all sides for about 5-7 minutes. This step helps to develop a rich flavor in the broth.

Once browned, remove the meat from the pot and set it aside.

Sauté the Vegetables:

In the same pot, add the diced carrots, leeks, celery, and garlic. Sauté for about 5 minutes until the vegetables begin to soften.

Add Stock and Meat:

Add the stock (or water) to the pot and bring it to a boil. Once it’s boiling, return the browned meat to the pot along with the thyme and bay leaves. If using lamb shanks, you can add them whole for more flavor.

Reduce the heat to low and simmer for 1 to 1.5 hours, allowing the meat to tenderize and the broth to develop rich flavors.

Add Barley and Potatoes:

Once the meat is tender, add the barley, diced potatoes, and turnip (if using) to the pot. Continue to simmer for an additional 30-45 minutes, until the barley is tender and the potatoes are cooked through.

Season the Soup:

Taste the broth and season with salt and pepper to your liking. If you prefer a bit more depth of flavor, you can add more thyme or even a dash of Worcestershire sauce or vinegar for a touch of acidity.

Finish and Serve:

If you’ve used bone-in meat (like lamb shanks), remove the bones and discard them, then shred any remaining meat into small pieces and return it to the soup.

Stir in some fresh parsley for garnish and serve the soup hot.

Tips:

Meat Options: While lamb is traditional in Scotch Broth, you can also use beef or a mix of both meats for a different flavor.

Barley: If you prefer a more porridge-like texture, you can increase the amount of barley, but be sure to add extra liquid as needed.

Vegetarian Version: For a vegetarian Scotch Broth, simply omit the meat and use vegetable stock. You can also add more beans or lentils to make up for the protein.

Scotch Broth is a comforting, nourishing soup with layers of flavor from the lamb, barley, and vegetables. It’s perfect for warming up on a chilly day and can be enjoyed on its own or with a slice of hearty bread.