Scotch broth

A hearty, traditional Scottish soup made with lamb (or beef), pearl barley, root vegetables, and herbs. It’s slow-simmered comfort in a bowl – simple, wholesome, and deeply satisfying.

 Prep Time: 20 minutes

 Cook Time: 1 hour 45 minutes – 2 hours

 Total Time: ~2 hours

 Serves: 6–8

 Difficulty: Easy

 Ingredients

 For the Broth:

• 1 lb (450g) lamb neck, lamb shanks, or stewing lamb (alternatively, beef shin or oxtail)

• 8 cups (2 liters) cold water

• 1 bay leaf

• 2 sprigs fresh thyme (or 1 tsp dried thyme)

• Salt and pepper, to taste

 Vegetables & Barley:

• ¾ cup (150g) pearl barley, rinsed

• 2 carrots, peeled and diced

• 2 parsnips, peeled and diced

• 1 large onion, chopped

• 1 leek, sliced (white and light green parts)

• 1 small turnip or rutabaga, peeled and diced

• 2 stalks celery, diced

• 1 tbsp chopped parsley, for garnish

• Optional: a few cabbage leaves, chopped (for final 10 minutes)

• Optional: a knob of butter (for richness)

 Instructions

 Step 1: Make the Broth

1. Place the lamb in a large soup pot or Dutch oven with 8 cups of water.

2. Bring to a boil, skimming off any scum or foam that rises to the top.

3. Once clear, add the bay leaf, thyme, and a generous pinch of salt.

4. Lower the heat and simmer gently, covered, for 45–60 minutes, until the meat is tender and flavors have developed.

 Step 2: Prepare the Soup Base

1. While the broth simmers, rinse the pearl barley in cold water and drain.

2. After the meat is tender, remove it with tongs and set aside to cool slightly.

3. Strain the broth through a sieve if desired, then return to the pot.

4. Add the barley, carrots, parsnips, onion, leek, turnip, and celery to the broth.

5. Simmer uncovered for 40–50 minutes, until the barley and vegetables are soft.

 Step 3: Add the Meat Back In

1. While the vegetables cook, shred the lamb meat from the bones, removing any fat or gristle.

2. Once the barley is tender, return the shredded meat to the pot.

3. Taste and adjust seasoning with salt and freshly ground black pepper.

4. (Optional) Stir in chopped cabbage during the final 10 minutes of cooking.

5. For extra richness, add a small knob of butter before serving.

 Step 4: Serve

Ladle into bowls, garnish with chopped fresh parsley, and serve piping hot with crusty bread or oatcakes.

 Storage & Make-Ahead

• Fridge: Keeps well for up to 4 days in a sealed container.

• Freezer: Freeze for up to 3 months. Thaw in fridge overnight and reheat gently.

• Scotch broth often tastes better the next day, once the flavors have had time to deepen.

 Nutrition Info (Per Serving – Approximate)

Will vary depending on cut of meat and salt usage.

 Variations

• Vegetarian Version: Use a vegetable broth base and skip the meat. Add beans or lentils for protein.

• Beef Scotch Broth: Use beef shin or brisket instead of lamb.

• Quick Version: Use pre-cooked shredded meat and cooked barley; simmer everything for just 30 minutes.

• Add herbs: A pinch of rosemary or dill can add a unique twist.

 Tips for Success

• Rinse barley well to reduce starchiness.

• Don’t rush the simmer – slow cooking builds the best flavor.

• Skim regularly while the broth boils for a cleaner-tasting soup.

• Use bone-in meat for a richer, more authentic broth.

 Final Thoughts

Scotch Broth is old-fashioned comfort food at its best — filling, hearty, and nourishing. Whether you enjoy it after a long walk on a cold day or as a make-ahead meal for the week, this rustic soup brings a little taste of Scotland to your kitchen with every spoonful.