Scotch Broth Recipe
Introduction
Scotch broth is a traditional Scottish soup full of hearty vegetables, tender legumes, and nourishing lamb stock. This comforting dish is perfect for chilly days and makes a wholesome meal in a bowl.
Ingredients
- 250 g broth mix (or mix 75 g pearl barley, 75 g yellow split peas, 50 g red split lentils & 50 g green split or marrowfat peas)
- 1 tbsp vegetable or olive oil
- 1 large onion, finely chopped
- 1 leek, washed and sliced
- 1 medium turnip, peeled and finely chopped
- 3 carrots, finely chopped
- 3 celery sticks, trimmed & finely chopped
- 3 litres lamb stock
- 200 g kale, chopped
Instructions
- Step 1: Rinse and soak the broth mix in cold water for 8 hours or overnight, then drain.
- Step 2: Heat the oil in a large pot and fry the onion, leek, turnip, carrots, and celery until they are soft, about 10 minutes.
- Step 3: Add the lamb stock and the drained broth mix to the pot; bring to a simmer and cook for 1 hour until the ingredients are tender.
- Step 4: Stir in the kale and cook for an additional 10 to 15 minutes. Serve the soup hot.
Tips & Variations
- You can substitute the lamb stock with vegetable or chicken stock for a different flavor or a lighter option.
- Soaking the broth mix overnight helps soften the legumes and barley, ensuring a creamy texture.
- Add diced potatoes for extra heartiness if desired.
- For a richer taste, brown some lamb meat or neck bones before frying the vegetables.
Storage
Store leftover Scotch broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Scotch broth without soaking the broth mix?
While soaking helps soften the barley and legumes and reduces cooking time, you can skip it. Just expect the cooking time to be longer, and the texture might be less creamy.
Is Scotch broth gluten-free?
Traditional Scotch broth usually contains pearl barley, which has gluten. For a gluten-free version, omit barley and use a mix of gluten-free legumes and grains instead.
PrintScotch Broth Recipe
Traditional Scotch Broth is a hearty and nourishing Scottish soup combining a medley of legumes, pearl barley, fresh vegetables, and rich lamb stock. This comforting dish is perfect for chilly days, delivering a wonderful blend of textures and flavors with tender vegetables and wholesome grains simmered to a satisfying finish.
- Prep Time: 10 minutes (plus 8 hours soaking)
- Cook Time: 1 hour 25 minutes
- Total Time: 9 hours 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
Ingredients
Broth Mix
- 250 g broth mix (or mix 75 g pearl barley, 75 g yellow split peas, 50 g red split lentils & 50 g green split or marrowfat peas)
Vegetables & Aromatics
- 1 large onion, finely chopped
- 1 leek, washed and sliced
- 1 medium turnip, peeled and finely chopped
- 3 carrots, finely chopped
- 3 celery sticks, trimmed & finely chopped
- 200 g kale, chopped
Liquids & Fats
- 1 tbsp vegetable or olive oil
- 3 litres lamb stock
Instructions
- Soak the Broth Mix: Rinse the broth mix thoroughly and soak it in cold water for 8 hours or overnight to soften the legumes and barley. After soaking, drain the mixture to prepare it for cooking.
- Sauté the Vegetables: Heat 1 tablespoon of vegetable or olive oil in a large pot over medium heat. Add the finely chopped onion, sliced leek, chopped turnip, carrots, and celery. Fry gently until the vegetables are soft and aromatic, about 10 minutes, stirring occasionally to prevent sticking.
- Simmer with Stock and Broth Mix: Pour in 3 litres of rich lamb stock and add the drained broth mix to the pot. Bring the soup to a gentle simmer and cook uncovered for about 1 hour, or until the peas, lentils, peas, and barley are tender and fully cooked.
- Add Kale and Finish Cooking: Stir the chopped kale into the soup and continue simmering for another 10 to 15 minutes. This will cook the kale through while keeping a pleasant texture.
- Serve: Once the kale is tender, ladle the hot Scotch broth into bowls and serve immediately for a warming, nutritious meal.
Notes
- Soaking the broth mix overnight helps reduce cooking time and improves digestibility.
- Using lamb stock enhances the traditional flavor; vegetable stock can be used for a milder taste.
- Feel free to add or swap in other root vegetables like parsnips or potatoes for variety.
- This soup stores well and often tastes better the next day as flavors meld.
- For a vegetarian version, omit lamb stock and use vegetable stock instead.
Keywords: Scotch broth, Scottish soup, lentil soup, barley soup, hearty soup, traditional Scottish recipe, lamb stock soup, vegetable soup
