Scotch Broth Soup Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
3 hrs 1 min
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Total Time
3 hrs 26 mins
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Servings
12
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Calories
161 kcal
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Course
Side Dish, Main Course, Appetizer, Dinner
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Cuisine
American
Scotch Broth Soup Recipe
Description
Scotch Broth Soup is a rich, vegetable-filled soup centered around lamb shanks braised until tender. The lamb is seasoned and seared before simmering in beef stock for about three hours, resulting in meat that easily separates from the bone. Barley and split peas are cooked separately and added to the soup to provide a chewy texture and earthy flavor.
The soup includes a medley of diced root vegetables—turnip, carrot, celery, potatoes—alongside cabbage, leeks, onions, and garlic. Vegetables are sautéed to develop flavor before being combined with the broth and lamb. The combination gives the broth a robust and savory profile with tender, melt-in-the-mouth lamb and varied textures from the vegetables and grains.
Typically served hot, this soup suits a hearty meal or starter in colder seasons. Parsley added at the end brightens the flavors. Variations can use different lamb cuts or substitute kale for cabbage, and additional root vegetables like parsnips or rutabaga may be included. The soup keeps well refrigerated for several days and freezes for up to six months, making it a practical choice for batch cooking.
Reheating should be gentle to maintain texture, with seasoning adjusted as needed after warming. Its slow cooking method and ingredient combination create a classic, deeply flavored broth appreciated in traditional Scottish cuisine.
Ingredients
- 4 tablespoons lard
- 2 1 ½ pound lamb shank
- 128 ounces beef stock
- 1 leek large, sliced
- 1 yellow onion peeled and small diced
- 5 garlic finely minced cloves
- 1 turnip peeled, large diced
- 4 carrot peeled and large diced
- 4 celery ribs, large diced
- 2 russet potato peeled, large diced
- ¼ green cabbage cut into 1 inch pieces
- 1 barley cooked
- 1 split peas cooked
- ¼ cup parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- This tasty Scotch broth soup recipe is loaded with vegetables, fall off the bone slow cooked lamb shanks, and tender cooked barley.
- Season the lamb shanks well on all sides with salt and pepper.
- Next, add some oil to a large pot or rondeau over high heat until it begins to smoke.
- Place in the lamb shanks and sear them until golden brown on all sides.
- Pour in 96 ouncers of stock, season with salt and pepper, and braise over medium-low heat for 3 hours or until the lamb becomes very tender and falls off the bone.
- In the meantime, prepare the barley and set it aside.
- Next, prepare the split peas and set them aside as well.
- Add some oil to a separate large pot over medium heat and cook the leeks and onions until browned, which takes about 20 minutes.
- Stir in the garlic and cook just until fragrant, which usually takes about 1 minute.
- Add in the vegetables and sauté for 5 to 6 minutes over low heat to medium heat.
- Remove the lamb shanks and chop into small pieces. This should be very easy since it will be so tender.
- Add the lamb along with the braising liquid to the pot of vegetables. You may need to add the remaining 32 ounces of stock.
- Cook over low to medium heat until the vegetables are tender, which takes about 25 minutes.
- Season the soup with salt and pepper and stir in the chopped parsley.
- Serve the soup by adding it to a serving bowl and spoon in the desired amount of barley and split peas.
Notes
- Prepare this Scotch Broth up to one day ahead and reheat gently, adjusting seasonings as needed.
- Store refrigerated covered for 4 to 5 days or freeze up to 6 months; thaw in fridge before reheating.
- Other lamb cuts like leg, ground, or loin can be used in place of shanks depending on availability.
- If lacking cabbage, kale is a suitable substitute to maintain greens in the soup.
- Consider adding parsnips or rutabaga for added root vegetable variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 672mg | 28% |
| Potassium | 1006mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3899IU | 78% |
| Vitamin C | 18mg | 20% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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