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Scotch Broth

The Quirky Foodster Team

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20 min
Prep
1 hr 30 min
Cook
4
Servings

Ingredients

  • 500g (1.1 lb) lamb neck or shoulder, bone-in
  • 100g (1/2 cup) pearl barley, rinsed
  • 1.5 litres (6 cups) water or lamb stock
  • 2 carrots, diced
  • 1 swede (rutabaga), peeled and diced
  • 1 leek, sliced
  • 1 onion, diced
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper, to taste

Method

  1. Place the lamb in a large pot with the water or stock and bring to a boil, skimming off any foam.
  2. Add the rinsed pearl barley, reduce to a low simmer, cover and cook for 45 minutes.
  3. Add the carrots, swede and onion, and continue to simmer, covered, for 30 minutes.
  4. Add the leek and cook for a further 15 minutes until all vegetables and the barley are tender.
  5. Remove the lamb, shred the meat off the bone, discard the bone, and return the meat to the pot.
  6. Season well, stir through the parsley and serve piping hot.

Introduction: Scotch broth is a hearty, vegetable-packed soup built around lamb or mutton, pearl barley and whatever root vegetables were to hand, historically a way to stretch a small amount of meat into a filling family meal.

Cultural Background: Scotch broth is a hearty, vegetable-packed soup built around lamb or mutton, pearl barley and whatever root vegetables were to hand, historically a way to stretch a small amount of meat into a filling family meal. Slow-simmered for a rich, warming broth, it remains one of the most enduring dishes of the Scottish kitchen, especially through the colder months.

Tips: Skimming the foam in the first few minutes of cooking gives a much clearer, cleaner-tasting broth. This soup tastes even better the next day, once the flavours have had time to develop.

Variations: Use beef shin instead of lamb for a deeper, beefier broth. Add a handful of shredded cabbage in the last 10 minutes for extra greens. Omit the lamb, use vegetable stock, and add extra pulses such as split peas for a hearty vegetarian version.

Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

Reheating: Reheat gently in a saucepan over medium-low heat, adding a splash of water if it has thickened too much.

Nutrition: Calories: 320 kcal, Protein: 22g, Carbs: 35g, Fat: 10g, Fibre: 6g

FAQs:

Q: Can I make Scotch broth in a slow cooker?

A: Yes, combine all ingredients except the leek and parsley and cook on low for 6-7 hours, adding the leek in the last hour.

Q: Do I need to soak the pearl barley?

A: No soaking is needed; a good rinse under cold water is sufficient before adding it to the pot.

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