A steaming bowl of Scotch broth will warm you to your core! This centuries-old Scottish tradition is the epitome of rustic comfort food.
Tender lamb, hearty root vegetables, and chewy pearl barley swim in a savory broth.
I love how it transforms simple ingredients into something truly special.
All the humble flavors meld into the most cozy, satisfying, slurp-worthy meal. It’s perfect for when those winter winds howl!
Why You’ll Love This Scotch Broth
Classic Comfort: This hearty Scottish soup has been warming souls for centuries. It’s great for cold evenings and dreary days.
Rich and Hearty: Fall-off-the-bone lamb, nutty pearl barley, and tender root veggies create a rich and flavorful stick-to-your-ribs meal.
One-Pot Wonder: Made in one pot, this recipe minimizes cleanup and maximizes convenience.
Budget-Friendly: With inexpensive lamb cuts and basic veggies, this hearty meal stretches your dollar.
Ingredients
- Lamb Shoulder or Shanks: The secret to creating the rich, savory broth! As the meat cooks low and slow, it becomes tender and flavorful.
- Vegetable Oil: For browning the meat.
- Vegetables: A medley of onions, carrots, parsnips, turnips or rutabaga, and celery. They add heartiness, substance, and more flavor to the broth.
- Pearl Barley: It adds a hearty, chewy texture and nutty flavor.
- Dried Split Peas: They add protein and a subtle earthiness.
- Chicken or Lamb Stock: The foundation of the soup. For a richer flavor, use lamb stock. For a lighter alternative, use chicken stock.
- Fresh Herbs: Use bay leaves, fresh thyme, and parsley for aromatics and flavor.
- Shredded Cabbage or Kale: It’s added towards the end for more texture and nutrition.
- Salt and Pepper: A must for every soup!
How to Make Scotch Broth
The key to Scotch broth is, you guessed it, building the broth! Follow these steps to make your soup perfectly complex:
1. Sear. In a large, heavy pot, heat the vegetable oil over medium-high heat. Season the lamb with salt and pepper. Sear until browned, about 5-7 minutes. Remove and set aside.
2. Saute. Add the onion, carrots, parsnip, turnip, and celery. Cook, stirring occasionally, for about 5 minutes.
3. Simmer. Return the seared lamb to the pot. Add the pearl barley, split peas, stock, bay leaves, and thyme. Stir. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours.
4. Shred. Carefully place the lamb on a cutting board. Shred the meat, discarding any bones or excess fat. Return to the pot.
5. Stir. Stir in the cabbage or kale and continue to simmer uncovered for another 15-20 minutes. Stir in the chopped parsley.
6. Serve. Ladle into bowls and garnish with freshly chopped parsley. Serve hot.
Tips for the Best Scotch Broth
Follow these tips for the ultimate Scotch broth.
- Slice things similar. Cut all vegetables into uniform, small diced bits (about 1/2 inch) to ensure even cooking.
- Soak the peas. Soak split peas overnight or at least 8 hours before cooking to ensure proper texture and cooking time.
- Skim the top. Skim off any foam that rises to the surface during cooking for a clearer, cleaner-tasting broth.
- Adjust the thickness. The barley and split peas will naturally thicken the soup. So add more or less broth to achieve the desired consistency.
- Get ahead of the game. Scotch broth is best made a day in advance, allowing the flavors to meld.
- Try tasty variations. Instead of lamb, use beef shank or oxtail. For extra texture and depth, add diced potatoes or green peas. Or, for an authentic Scottish touch, stir in a splash of whisky.
How to Store
Scotch broth is perfect for leftovers and meal prepping.
To Store: Transfer cooled leftovers to an air-tight container. Refrigerate for up to 4 days.
To Freeze: Transfer cooled leftovers to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm individual portions in the microwave for 2-3 minutes, stirring halfway through. For multiple portions, heat in a pot over medium heat until hot. Add a splash of stock or water if the soup has thickened too much.
Scotch Broth
6
servings20
minutes2
hours235
kcalThis traditional Scotch broth soup is full of tender lamb, vegetables, barley, cabbage, and peas in a savory broth. It’s guaranteed to warm you up!
Ingredients
1 pound lamb shoulder or shanks, bone-in
2 tablespoons vegetable oil
1 large onion, diced
2 carrots, diced
1 parsnip, diced
1 small turnip or rutabaga, diced
2 celery stalks, diced
1/2 cup pearl barley
1/4 cup dried split peas
8 cups chicken or lamb stock
2 bay leaves
2 sprigs fresh thyme
2 cups shredded cabbage or kale
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Instructions
- In a large, heavy pot, heat the vegetable oil over medium-high heat. Season the lamb with salt and pepper, then add it to the pot. Sear on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, add the onion, carrots, parsnip, turnip or rutabaga, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Return the seared lamb to the pot. Add the pearl barley, split peas, stock, bay leaves, and thyme. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 hours or until the lamb is tender.
- Carefully remove the lamb from the pot and place it on a cutting board. Use forks to shred the meat, discarding any bones or excess fat. Return the shredded lamb to the pot.
- Stir in the cabbage or kale. Continue to simmer uncovered for another 15-20 minutes, until the greens are tender and the barley and split peas are fully cooked.
- Taste the broth and adjust the seasoning with additional salt and pepper, as needed. Just before serving, stir in the chopped parsley.
- Ladle into bowls and garnish with an extra sprinkle of freshly chopped parsley, if desired. Serve hot and enjoy!
