Scotch Broth (Scotch Soup)
User Reviews
4.9
Scotch Broth (Scotch Soup)
Description
Scotch Broth begins by simmering lamb neck bones, pearl barley, split peas, and salt in water to develop a flavorful base. The slow simmering over an hour helps extract flavors and tenderize ingredients while removing impurities through skimming. Then diced vegetables such as carrot, onion, leek, and rutabaga are added and cooked gently to soften and integrate flavors. Finally, shredded cabbage is stirred in during the last stage of cooking to maintain some texture.
The flavor is rich and savory, with a gentle sweetness from the root vegetables and a mildly meaty undertone enhanced by the lamb. The barley and split peas add a creamy thickness and bite, resulting in a filling and textured soup that reflects its traditional Scottish heritage.
This soup is best served warm as a wholesome meal starter or light main dish, often enjoyed with crusty bread. For a vegetarian or vegan adaptation, the lamb can be omitted and replaced with vegetable stock, making it adaptable to various diets. Salt adjustments ensure the seasoning suits taste preferences.
Ingredients
- 3 oz lamb neck bones (one or two, use beef if you don't like lamb, but lamb is authentic)
- 8 ½ cups water
- 2 tsp salt or Diamond Crystal Kosher salt, to taste, sea salt
- ½ cup pearl barley (omit if making for a gluten free diet)
- ½ cup split peas soaked overnight, or boil for 5 minutes and let soak for 1 hour, dried
- 1 onion medium (diced)
- 2 carrot medium (sliced
- 1 small rutabaga (diced, turnip-if you're in the UK)
- 1 small leek (cleaned and sliced)
- 2 cups cabbage about half of a small head- I like Savoy, use kale if you don't like cabbage, shredded
- ⅛ tsp black pepper (freshly ground, to taste)
- 3 Tbsp parsley preferably fresh or frozen, chopped
Instructions
- Put the lamb bones into a Dutch oven or large soup pot and add the water, barley, split peas, and salt.
- Bring to a boil, then simmer over low heat for one hour, removing any scum which comes to the surface. Just in case you're not familiar with scumming a soup, this is what you want to remove and throw away.
- While the broth is simmering, you can prepare the vegetables.
- Add the chopped carrot, onion, leek and rutabaga to the broth and stir. Add another teaspoonful of salt and bring to a boil. When the soup begins boiling, lower the heat and let the soup simmer for another half an hour, stirring occasionally.
- Chop/shred the cabbage while the soup is simmering.
- After simmering for half an hour, remove the lamb and add the shredded cabbage and continue to simmer for 15 minutes.
- This is what a vegetarian/vegan Scotch broth will look like. However, if you've used lamb, remove the meat from the bones, shred into small pieces and add it back into the soup. Add the chopped parsley and remove from heat.
- Stir well; taste and adjust seasoning. Ground black pepper is optional. Ladle into bowls while hot and serve immediately.
Notes
- To prepare a vegan or vegetarian version, omit lamb neck bones and substitute with vegetable stock or cubes for flavor.
- Exact sizes of vegetables are flexible; approximate quantities work well in this soup without affecting the outcome.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 119kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 619mg | 26% |
| Potassium | 367mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 3038IU | 61% |
| Vitamin C | 17mg | 19% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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