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!
so many soups say ‘packed with veggies’ and then have an onion and a carrot in them. It’s refreshing to see a soup that truly is packed.
this soup is amazingly rich and flavorful (and makes enough that I can give some to all my kids). loved it
Thank you so much, Bill, I’m thrilled that you enjoyed it and really appreciate the feedback! I had a good laugh at your “packed” comment because you’re absolutely right! :)
can this be frozen? I live alone and would never eat this amount in a week!!. but I this is aa close to my grandmother’s recipe from, Edinburgh that, that I have found.
thanks!!! She never, ever used a recipe! “some of this, a pinch of that” !!
Thank you, Dottie, I’m so happy to hear that! The “some of this, pinch of that” was my grandmother’s method too :) Yes, this can be frozen.
This was so delicious with a rich and nostalgic flavor. I made it as written and have bookmarked it to make again. Thank you.
Oh I’m so glad you enjoyed, thank you Katrina!
I made this for my 90 year old grandmother who was born and raised in Edinburgh Scotland. It was so good ahe had 2 bowls and loved it so much.
Thank you for this recipe.
Oh I’m so glad, Ann, and that is a compliment indeed. Thank you so much!
Remember spending time at my Granmothers house in Aberdeendhire Scotland and this was frequently on the dinner menu. Nutritious, tasty and filling and this recipe is about as close to that memory that I’ve gotten so far! Well done
Oh that makes me so happy, Cath. Thank you for that and I’m thrilled that this brought back what must be such precious memories <3
just a thought about the lamb. In the past I’ve used lamb neck bones. When I started looking now I could not find a grocery with lamb neck bones. Finally found them in Cardenas market – a Mexican market. The flavor from neck bones is great.
I cook the lamb the day before, then cool and skim the broth and make the actual soup the next day in the crockpot. So easy.
Thanks for sharing that tip and for the feedback, Leslie, and I’m so glad you enjoyed the Scotch Broth!
I read a book that mentioned Scotch Broth. I found your recipe. I’ve made this recipe several times. Every one loves it. This time I used Faro as I didn’t have pearl barley and used 2l lbs.of lamb. It turned out great. Thank you for a wonderful culinary experience.
Thank you so much, Alfredia, I’m thrilled that you enjoyed it and that it’s become a regular! <3
I made this soup yesterday, and it was so delicious! I’ve never had lamb before and was a bit nervous to try it, but I liked it!I did add some ground black pepper, but I use it more than most people because I have to watch my salt intake. This soup is going to be one of my winter go to’s, thank you for sharing it!
Thanks so much for the feedback, Michelle, I’m happy you enjoyed it! That’s awesome that you decided to give lamb a try and this particular dish really is a great way to enjoy lamb for the first time. Thanks again!
I will have to make this sometime soon! I always loved Campbell’s Scotch Broth! Because it’s not made with beef. It’s lamb and lamb gives the broth a wonderful flavor that I just fell in love with! I just googled it and found out they discontinued their scotch broth. So sad! Too bad! Guess I’ll have to make yours now! :-)
Can you recommend an alternative to the barley that would keep it authentic textured/flavored but also gluten free?
Hi Robin, barley has its own unique flavor that another grain won’t replicate, but for a similar texture and to add the bit of bulk you can use brown rice instead. Happy cooking!
In fairness, being Glaswegian myself and having grown up with this soup as a constant, this particular recipe makes probably the best Scotch broth I’ve ever tasted. Absolutely recommended.
Now that is the best compliment I could ask for, Julie, thank you so much! <3
Absolutely love this recipe, thank you so much for sharing it. It’s delicious and healthy!
I’m so glad you enjoyed it, Nikki, thank you very much!
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.
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.
May I cook the entire stew and serve the next day?
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.
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.
Thank you so much, Kerry, I’m thrilled you enjoyed it and appreciate the compliment!