Traditional Scotch Broth
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The quintessential Scottish dish for centuries, Scotch Broth soup is rich, robust, flavorful, and represents everything that is so good about rustic home cooking. Packed with vibrant vegetables, tender barley, split peas, and fork-tender lamb, this hearty and delicious Scotch Broth recipe will nourish both body and soul!
What is Scotch Broth?
Scotch broth is a traditional Scottish soup featuring lamb, barley, split peas, and vegetables. The first time I had this soup was in a small pub outside Inverness in the Scottish Highlands. It was the perfect meal for a cool afternoon and left me feeling happily nourished and rejuvenated, ready for more sightseeing adventures. Once we got home I got work replicating that wonderful dish and it has remained a family favorite ever since.
In her 1856 cookbook, Cook and Housewife’s Manual, Margaret Dods referred to Scotch Broth as the “Pot au Feu of Scotland.” 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 once you’ve made and tried the real deal you’ll understand why Scotch Broth has been so central to Scottish cuisine.
Scoth Broth Ingredients
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. 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. Mutton or lamb is very traditional and imparts an especially rich flavor, but beef may also be used. 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. 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 I present Scotch Broth, “the Pot au Feu of Scotland!”
Scotch Broth Recipe
Let’s get started!
For a wonderfully flavor-packed Scotch Broth, we’re going to use leek, carrots, onions, rutabagas, turnips and parsnips. 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. Add the lamb, herbs, barley, split peas and salt. I tie my herbs with a bit of twine for easy removal later. That’s entirely optional.
Add the 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.
Enjoy!
For more Scottish recipes be sure to try my:
- Dundee Cake
- Scottish Shortbread
- Millionaire Shortbread
- Scotch Eggs
- Cullen Skink
- Fish and Chips
- Bangers and Mash
- Scottish Barley Pudding
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Traditional Scotch Broth
Ingredients
- 1 1/2 pounds lamb shoulder or shanks (or beef with bones)
- 2 tablespoons quality lard or butter
- how to make lard (it's super easy, click link for my tutorial!)
- 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
- homemade chicken broth (click link for recipe)
- 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. I 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
Originally published on The Daring Gourmet March 18, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This was WONDERFUL! The flavor is so rich and delicious. Everyone loved it, this will definitely become part of our regular rotation.
Fantastic, Carmen, I’m so happy to hear that, thank you!
Thank you so much for your help. I can’t wait try the soup.
Buy boiling beef. It’s on the bone and delicious. In Scotland you can buy it in any butcher‘s (it’s the traditional stock base for Scotch Broth). Also if using boiling beef you’re starting from scratch so no need to use pre-made stock! Delicious! If you’re putting it in a thermos flask for lunches and don’t want chunky vegetables zip it through your blender (removing the boiling beef first). I made a big pot last night… yum!
My husband doesn’t like lamb so what kind of beef with bone should I use. Thank you for your help.
Hi Francine, with a stew like this that simmers for a long time you’ll want to use an inexpensive tougher cut, so any stewing stewing beef (for example chuck roast). You may have a hard time finding stewing cuts with bones. Alternatively you can just get a few beef marrow bones from your local butcher. They’re usually relatively inexpensive (you don’t need much) and add a lot of flavor.
I make this soup after I’ve made a roast especially a leg of lamb. I save all the pan scrapings, bones and fat and simmer for about an hour with just an onion and the tops and bottoms if the celery stalks and cover with water. After that hour I strain it all and then basically pick up where your recipe starts. When the meat and bones have cooled enough to handle I cut the meat up so I can add it back after the veggies etc. are done. I love the fact that I can use the yummy pan scrapings and I can separate the fat before putting the broth back in. It’s a family favorite.
Thanks for sharing, Mommajo!
Love this soup – but I make it in about 45 minutes in the Power Pressure Cooker XL. I follow all of the steps – just shorten the time in the pressure cooker. Yum!!!! And I have 5 -6 bags of soup to freeze and reheat for a few more dinners and of course serve with crusty French bread
That’s awesome, Kathi, I’m so glad you enjoyed it, thank you!
Thank you! That’s important info; Now I won’t worry about it – just let it bubble away.
I make soup several times a week. This one is going to happen today. The recipe looks delicious, rich and hearty. Campbell’s has been making Scotch Broth for decades, by the way.
I’ve had barley go very mushy if it’s added too early in a recipe process. Is that a concern with this recipe?
Hi Beth! Yes, the barley will get mushy but in the case of Scotch broth that’s exactly what you want to happen. It’s used as a natural thickener here.
I would love to make this in a slow cooker.
You can definitely do that, Klaus. I’d cook it on LOW for 8-10 hours and add the greens in during the last hour.