Hearty Scotch Broth
This traditional Scottish soup is a nourishing and flavorful meal, perfect for a cold day. Made with lamb or beef, root vegetables, and pearl barley, it's a comforting and satisfying dish.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 346 kcal
Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 glamb shoulder, cut into 2-inch (5.1 cm) chunks
- 100 gpearl barley, rinsed
- 1 pcsyellow onion, chopped
- 2 pcscarrot, peeled and diced
- 2 pcscelery stalk, diced
- 200 gswede, peeled and diced
- 1 pcsleek, trimmed, washed, and sliced
- 2 lbeef or lamb stock
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1 pcsbay leaf
garnish
- 2 tbspfresh parsley, chopped
Equipment
ladle · large pot · dutch oven · cutting board · knife
The method
Step by step
- 1
Place the lamb shoulder in a large pot or Dutch oven and cover with cold water. Bring to a boil, then skim off any foam that rises to the surface.
About 10 min
- 2
Drain the water, rinse the lamb, and return it to the clean pot.
About 2 min
Cook’s note: This step helps remove impurities and creates a clearer broth.
- 3
Add the pearl barley, chopped onion, diced carrot, diced celery, diced swede, bay leaf, beef or lamb stock, salt, and black pepper to the pot with the lamb.
About 5 min
- 4
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the lamb is very tender.
About 1 hr 30 min
Cook’s note: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.
- 5
Remove the lamb from the pot and set it aside to cool slightly.
About 5 min
- 6
Add the sliced leek to the soup and continue to simmer for another 15-20 minutes, until the leeks are tender.
About 20 min
Cook’s note: Adding leeks later preserves their delicate flavor and texture.
- 7
While the leeks are cooking, shred the cooked lamb from the bone using two forks, discarding any bones or excess fat.
About 5 min
- 8
Return the shredded lamb to the pot with the soup.
- 9
Taste and adjust seasoning if necessary.
About 1 min
- 10
Ladle the hot Scotch Broth into bowls and garnish with fresh parsley before serving.
About 2 min
Per serving
Nutrition
- Calories
- 345.6kcal
- Protein
- 18.4g
- Carbs
- 27.7g
- Fat
- 19.5g
- Fibre
- 4.9g
- Sugar
- 5.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Scotch Broth in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of stock or water if needed.
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