Today I’m bringing you a soup so hearty that I really want to call it a stew. Scotch Broth is fully loaded with tender lamb, barley, split peas and a variety of veggies. This popular Scottish dish is just what you need to get you through the winter.
The world is full of great soups, and we’ve cooked some of the best. From Ukrainian Borscht to Mexican Caldo, all the way east to Asia’s famous Laksa, it’s hard to pick a favorite.
Now here is one that I’ve been meaning to bring you for some time. It’s our very first Scottish recipe, and it’s also the ideal cold weather food.
What is Scotch Broth?
Scotch Broth is a hearty soup with a number of variations, but the main stars are typically lamb or mutton, barley and root vegetables. Split peas are often added to the mix as well.
It is classic Scottish comfort food, with recipes typically handed down from generation to generation. Believe it or not, you can even find canned varieties. I tried ordering one online. Not to brag, but my homemade version is much better.
Ingredient Notes and Substitutions
I have included the exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:
- Lamb – I am using bone-in lamb shoulder chops today. Sometimes I use lamb shanks, but they do take longer to cook, so if you use them increase the initial simmer from 1 to 2-2.5 hours. You can use beef instead, though the flavor will be neither as rich or as traditional.
- Olive oil – Used to sear the lamb and sauté the vegetables. Lard or butter also work well.
- Onion – A staple in most soups.
- Root vegetables – Today I am using turnip, parsnip and carrot. Rutabagas (called neeps in Scotland) are also common. You can also use potatoes, but they should go in later in the cooking process, when the peas and barley go in.
- Broth or stock – I personally prefer chicken broth for a brighter flavor, but beef or vegetable broth work as well.
- Barley – I use pearled barley.
- Split peas – Red lentils can be used as a replacement.
- Cabbage – Some variations of this soup use kale.
- Leek – It’s traditional in there.
- Bay leaves – To add flavor to the broth.
- Parsley – Fresh parley in the soup, and as garnish.
How to Make Scotch Broth
1. Sear the lamb: Season lamb generously with salt and black pepper. Heat oil in a large soup pot or dutch oven over medium-high heat. Add lamb and sear about 3-4 minutes per side. Remove to a plate.
2. Sauté onion and root vegetables: To the pot, add diced onion, turnip, parsnip and carrot. Sauté until the vegetables begin to soften up, about 8-10 minutes.
3. Start the broth: Stir in chicken broth and bay leaves, and return lamb to the pot. Bring to a low boil. Cover, reduce heat to medium-low, and simmer for 1 hour.
4. Add barley and peas: Stir in barley, split peas and parsley. Cover and continue simmering for 1 hour.
5. Shred lamb and adjust broth: Remove lamb to a plate, and remove and discard bay leaves. Taste and adjust broth for salt and pepper. Shred lamb meat into small bite-sized pieces. Discard bones.
6. Finish the soup: Return lamb meat to the pot. Add cabbage, leek and 2 cups of water. Mix well. Place cover back on pot and continue cooking for 15 minutes. Serve hot.
Recipe Tips
- Use the right cut. Make sure you are using braising cuts of lamb such as shoulder, shank or even neckbones, as these come out more tender.
- Don’t rush. If your lamb isn’t fall-off-the-bone tender, just keep cooking it until it is.
- Adjust the consistency to you liking. I add an additional 2 cups of water along with the cabbage and leek, but you can add more, or even none at all, to customize the thickness.
- Consider making it a day in advance. Personally, I like it even better the next day, once all those flavors have had time to seep into the broth. Speaking of leftovers…
Leftovers and Storage
Leftover soup. You know the routine by now, right? Refrigerate leftovers in a sealed container for up to 3-4 days. Reheat on stovetop over medium heat, adding a bit more water or broth if it has thickened up too much for your liking.
You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating.
I hope you like this traditional Scottish lamb and barley soup as much as I do. Every now and then, a recipe comes along that I want to eat over and over again. Scotch Broth is one of them. Enjoy!
More soups from around the world:
Hungarian Mushroom Soup
Finnish Salmon Soup
Mexican Red Pozole
Japanese Miso Ramen
Moroccan Lentil Harira
Puerto Rican Sancocho
Greek White Bean Soup
Bahamian Fish Soup
Recipe Video
Scotch Broth Recipe
This traditional Scotch Broth is rich, hearty, and so comforting. Made with tender lamb, barley, split peas, and root vegetables, it’s the ultimate cold-weather soup that eats like a stew.
Ingredients
- 1.5 pounds bone-in lamb shoulder
- salt, to taste
- black pepper, to taste
- 3 tablespoon olive oil
- 1 medium onion, diced
- 1 turnip, diced
- 1 parsnip, diced
- 1 large carrot, diced
- 8 cups chicken broth
- 2 bay leaves
- ½ cup pearled barley
- ½ cup dried split peas
- 2 tablespoons fresh parsley, chopped + more for garnish
- 2 cups cabbage, shredded
- 1 large leek, sliced
- 2 cups water
Instructions
- Season lamb generously with salt and black pepper.
- Heat oil in a large soup pot or dutch oven over medium-high heat. Add lamb and sear about 3-4 minutes per side. Remove to a plate.
- To the pot, add diced onion, turnip, parsnip and carrot. Sauté until the vegetables begin to soften up, about 8-10 minutes.
- Stir in chicken broth and bay leaves, and return lamb to the pot. Bring to a low boil. Cover, reduce heat to medium-low, and simmer for 1 hour.
- Stir in barley, split peas and parsley. Cover and continue simmering for 1 hour.
- Remove lamb to a plate, and remove and discard bay leaves. Taste and adjust broth for salt and pepper.
- Shred lamb meat into small bite-sized pieces. Discard bones.
- Return lamb meat to the pot. Add cabbage, leek and 2 cups of water. Mix well. Place cover back on pot and continue cooking for 15 minutes.
Notes
- Use the right cut. Make sure you are using braising cuts of lamb such as shoulder, shank or even neckbones, as these come out more tender.
- Don’t rush. If your lamb isn’t fall-off-the-bone tender, just keep cooking it until it is.
- Adjust the consistency to you liking. I add an additional 2 cups of water along with the cabbage and leek, but you can add more, or even none at all, to customize the thickness.
- Refrigerate leftovers in a sealed container for up to 3-4 days. Reheat on stovetop over medium heat, adding a bit more water or broth if it has thickened up too much for your liking.
- You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 253Total Fat 11gSaturated Fat 2gUnsaturated Fat 8gCholesterol 58mgSodium 1010mgCarbohydrates 18gFiber 4gSugar 5gProtein 22g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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