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Scotch Broth

Name: Scotch Broth
Total time: 120 min
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 400g Lamb; 60g Barley; 1 Carrot; 2 Turnip; 1 Onion; 1 Green Onion (Long); 1 Celery; 2L Water; A pinch Parsley; 2 tsp Salt; A pinch Black Pepper

Soup

⏱ 120 min

👥 Serves 6

Difficulty ⭐

A nourishing Scottish home soup of lamb, barley, and root vegetables simmered slowly.

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📖 The Story Behind This Dish

Scotch broth is made by slowly simmering bone-in lamb or neck of mutton with barley, dried peas, and root vegetables such as carrot and turnip. In Scotland's cold, damp climate it filled families' stomachs while making use of cheap cuts. It's said to taste even better reheated the next day.

🌆 Where it's eaten: In a stone house in the Highlands, the family ladles bowls from the big pot by the fire and eats it with oatcakes and bread for a winter supper.

🥕 Ingredients (serves 6)

Lamb 400g
Barley 60g
Carrot 1
Turnip 2
Onion 1
Green Onion (Long) 1
Celery 1
Water 2L
Parsley A pinch
Salt 2 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Put the lamb and water in a pot, bring to a boil, skim, and simmer on low for 1 hour.
Rinse the barley and add it.
Cut the carrot, turnips, onion, and celery into 1cm dice and slice the leek.
Add the vegetables and simmer another 40 minutes.
Lift out the meat, remove any bone and fat, cut into bite-size pieces, and return to the pot.
Season with salt and pepper and scatter with chopped parsley.

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