The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home Ā» Disclosure Ā» Traditional Scotch Broth

Traditional Scotch Broth

March 18, 2018 by Kimberly Killebrew Ā· 87 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

6916 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

The quintessential Scottish dish for several centuries!Ā  Rich, robust and flavorful, Scotch Broth represents everything that is good about rustic home cooking.

traditional authentic scotch broth recipe lamb beef leek cabbage turnips rutabagas parsnips vegetables healthy barley split peas anetoI’ve partnered with Aneto to bring you this delicious soup.

The first time I had this soup was in a small pub outside Inverness in the Scottish Highlands.Ā  It was the perfect meal for a cool afternoon and left me feeling happily nourished and ready to continue my sightseeing adventures.

In her 1856 cookbook,Ā Cook and Housewife’s Manual, Margaret Dods referred to Scotch Broth as the “Pot au Feu of Scotland.”Ā  Pot au Feu has also been referred to as “the quintessence of French family cuisine [and] the most celebrated dish in France” so in like manner is reflective of the important place that Scotch Broth has taken at the Scottish family table for centuries.

Scotch Broth has been referenced in literature dating back to the 1600’s and it’s popularity has crossed many borders, including the U.S. where the recipe appeared in an 1881 American publication “The Household Cyclopedia.”

The popularity of Scotch Broth has become so widespread that it’s sold in cans in grocery stores and even some of the biggest brands have picked it up.

I’ll admit I’ve never had the canned version but what I can tell you is that onceĀ you’ve made and tried the real deal you’ll understand why Scotch Broth has been so central to Scottish cuisine.

The term “broth” is a little misleading because more so than a thin liquid that is sipped out of a mug or slurped from a spoon, it is a rich, hearty, thick and satisfying soup – really more of a stew – that has traditionally been eaten as the main meal.Ā  It’s loaded with vegetables, some fork-tender meat and generously thickened with barley, split peas and/or regular or red lentils.

Traditionally Scotch Broth would be made from whatever vegetables were in season but these would typically include rutabagas, carrots, turnips, cabbage, and leek.Ā  Mutton or lamb is very traditional and imparts an especially rich flavor, but beef may also be used.Ā  And if you have some bones to add to the pot, all the better.

Rich, robust and flavorful, Scotch Broth represents everything that is good about rustic home cooking.Ā  Traditional Scottish housewives, ever thrifty and knowing how to make much of little, knew how to gather up whatever fresh vegetables were available, add them together with lamb, mutton or beef, some barley, split peas and lentils (all staple Scottish ingredients), and simmer the mixture low and slow for hours to achieve a meal that by dinnertime would nourish both body and soul.

And so we present Scotch Broth, “theĀ Pot au Feu of Scotland!”

traditional authentic scotch broth recipe lamb beef leek cabbage turnips rutabagas parsnips vegetables healthy barley split peas aneto

Quality ingredients are key to make the best Scotch Broth.Ā  Ā For the best flavor possible, use a high quality chicken broth as its base, especially if you’re not adding soup bones.Ā  We’re using our favorite chicken broth made by Aneto.Ā  Based in Barcelona Spain, Aneto makes their broths just like you make in your own kitchen:Ā  They select quality free-range chicken and the freshest vegetables – onions, carrots, leek, cabbage, celery – season it with sea salt and add everything to gigantic pots where they simmer it low and slow for several hours before pouring the broth into cartons to sell around the world.

No concentrates, powders, artificial ingredients, “natural flavors”, GMO’s, fillers or flavor enhancers of any kind.Ā  Just pure, whole,Ā realĀ ingredients.Ā  We love and highly recommend Aneto!

Aneto’s 100% Natural Premium Chicken Broth can be purchasedĀ here on AmazonĀ or inĀ select stores across the nation.Ā  Note, the broths are significantly cheaper on Amazon if you buy them in bulk (6-pack).Ā  Otherwise, for individual broths, they’re significantly cheaper in stores (check the store locator for your nearest location).

We had the opportunity to tour Aneto’s factory from top to bottom, watch the broth-making process from start to finish, and were absolutely blown away by the beauty and simplicity of how they create their broths.

In the world of broth manufacturers, Aneto is truly unique and their broth-making process is one of the most encouraging and inspiring things I’ve witnessed.Ā Ā Come read about it andĀ Ā take our virtual tour of the world’s most remarkable broth manufacturer.Ā 

Let’s get started!

For a wonderfully flavor-packed Scotch Broth, we’re going to use leek, carrots, onions, rutabagas, turnips and parsnips.Ā  Get those cleaned and diced.

Cook the onions and garlic in the oil in a heavy stock pot or Dutch oven until softened 4-6 minutes.

Cook the onions and garlic in the lard or butter until softened, 4-6 minutes.Ā  Add the lamb, herbs, barley, split peas and salt.

I tie my herbs with a bit of twine for easy removal later.Ā  That’s entirely optional.

traditional authentic scotch broth recipe lamb beef leek cabbage turnips rutabagas parsnips vegetables healthy barley split peas aneto

Add the broth, bring to a boil, reduce the heat to low, cover and simmer for 2 hours.Ā  Skim off any foam.

Add the carrot, turnip, rutabaga and parsnip.Ā  Simmer for another hour.

 

traditional authentic scotch broth recipe lamb beef leek cabbage turnips rutabagas parsnips vegetables healthy barley split peas aneto

Remove the bay leaves and thyme sprigs.Ā  Remove the meat, shred it and discard the bones.

traditional authentic scotch broth recipe lamb beef leek cabbage turnips rutabagas parsnips vegetables healthy barley split peas aneto

Return the shredded meat to the pot along with the leek and cabbage.Ā  Simmer for another 30 minutes.Ā  Add salt to taste.

We like this soup on the thick side, almost a stew.Ā  If you prefer the soup a bit thinner, add some more broth.

traditional authentic scotch broth recipe lamb beef leek cabbage turnips rutabagas parsnips vegetables healthy barley split peas aneto

Serve garnished with fresh chopped parsley.

Enjoy!

traditional authentic scotch broth recipe lamb beef leek cabbage turnips rutabagas parsnips vegetables healthy barley split peas anetoscotch broth

 

Pin Me!

scotch broth recipe authentic traditional

Traditional Scotch Broth

Kimberly Killebrew
This authentic Scottish soup will nourish your body and comfort your soul!
Print Recipe
5 from 33 votes
Prep Time 20 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Total Time 4 hours hrs
Course Main Course, Soup
Cuisine Scottish
Servings 6 servings
Calories 314 kcal

Ingredients
 
 

  • 1 1/2 pounds lamb shoulder or shanks (or beef with bones)
  • 2 tablespoons quality lard or butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup pearl barley
  • 1/3 cup dried green split peas
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 6 cups quality chicken broth (I use and recommend Aneto)
  • 1 large carrot, diced
  • 1 turnip, peeled and diced
  • 1 rutabaga, peeled and diced
  • 1 parsnip, peeled and diced
  • 1/2 cup shredded green cabbage
  • 1 medium leek, chopped, rinsed and drained
  • Fresh chopped parsley for garnish

Instructions
 

  • Cook the onions and garlic in the lard or butter until softened, 4-6 minutes.  Add the lamb, herbs, barley, split peas, salt and broth.  Bring to a boil, reduce the heat to low, cover and simmer for 2 hours.  Skim off any foam.  
  • Add the carrot, turnip, rutabaga and parsnip.  Simmer for another hour.  
  • Remove the bay leaves and thyme sprigs.  Remove the meat, shred it and discard the bones.  Return the shredded meat to the pot along with the leek and cabbage.  Simmer for another 30 minutes.  Add salt to taste.  
    We like this soup on the thick side, almost a stew.  If you prefer the soup a bit thinner, add some more broth.
  • Serve garnished with fresh chopped parsley.

Nutrition

Calories: 314kcal | Carbohydrates: 36g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 579mg | Potassium: 936mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2095IU | Vitamin C: 32.2mg | Calcium: 93mg | Iron: 3.4mg
Keyword Scotch Broth
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

scotch broth recipe scottish authentic

Thank you to Aneto for sponsoring this post and to my readers for supporting the brands who help make The Daring Gourmet possible!

6916 shares
  • Share
  • Tweet
  • Email

87 Comments →

« Cheesy Dijon Chicken Rolls with Balsamic Glaze
Kecap Manis (Indonesian Sweet Soy Sauce) »

87 Responses

  1. Nikki says

    January 28, 2023 at 9:09 am

    Absolutely love this recipe, thank you so much for sharing it. It’s delicious and healthy!

    Reply
    • Kimberly Killebrew says

      January 29, 2023 at 7:30 am

      I’m so glad you enjoyed it, Nikki, thank you very much!

      Reply
  2. Bill says

    January 8, 2023 at 11:33 am

    You must be joking – Spanish chicken stock cubes?? Lamb or mutton, preferably on the bone!! Back in the 1950’s in Glasgow we had never heard of stock cubes – especially Spanish chicken!!
    Make it properly. I can only assume that you’re from America.

    Reply
    • Kimberly Killebrew says

      January 8, 2023 at 11:40 am

      And I can only assume you never learned to read properly. Or have a habit of seeing things that aren’t there. “Stock cubes”? There’s no mention of that anywhere in my blog post or recipe. Cheers.

      Reply
  3. beatrice carla wright says

    December 11, 2022 at 3:51 pm

    May I cook the entire stew and serve the next day?

    Reply
    • Kimberly Killebrew says

      December 11, 2022 at 7:14 pm

      Hi Beatrice, yes you sure can! The barley has a tendency to expand and absorb liquid so you may just need to add a little additional liquid the next day if it’s too thick.

      Reply
  4. Kerry says

    October 23, 2022 at 7:30 am

    Followed the recipe exactly and it was wonderful! My family loved it, will make it again this week. Thank you for your recipes and the history behind each.

    Reply
    • Kimberly Killebrew says

      October 23, 2022 at 1:43 pm

      Thank you so much, Kerry, I’m thrilled you enjoyed it and appreciate the compliment!

      Reply
« Older Comments

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2023 Ā· The Daring Gourmet Ā· All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

FREE EMAIL BONUS

REVEALED!

My Favorite Recipes

Get my latest FREE recipes
Straight to Your Inbox