Scotch 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
Scale
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
Find it online: https://famdishes.com/scotch-broth-recipe/
