4.9 from 117 votes
Scotch Broth (Scotch Soup)
Scotch Broth is a hearty soup made by simmering lamb neck bones with pearl barley, split peas, and an assortment of vegetables like carrots, rutabaga, onion, leek, and cabbage. The slow simmering extracts rich flavors into the broth, resulting in a savory and comforting dish. The addition of shredded lamb meat at the end enriches the soup with tender meat pieces. This traditional recipe suits anyone looking for a nourishing, well-balanced soup showcasing wholesome ingredients.
Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Servings:
8
Calories:
119 kcal
Course:
Soup
Cuisine:
British, Scottish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 119
% 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.