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Scotch Broth Soup Recipe
5 from 15 votes

Scotch Broth Soup Recipe

Scotch Broth Soup features slow-braised lamb shanks, barley, split peas, and a hearty mix of root vegetables simmered in beef stock. This soup yields tender meat that falls off the bone, accompanied by firm barley and a variety of diced vegetables for a textured and filling broth. It provides a nourishing meal, suitable for days when a comforting, substantial soup is desired.

Prep Time
25 mins
Cook Time
3 hrs 1 min
Total Time
3 hrs 26 mins
Servings: 12
Calories: 161 kcal
Course: Side Dish, Main Course, Appetizer, Dinner
Cuisine: American

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

    Cup of Yum
  1. This tasty Scotch broth soup recipe is loaded with vegetables, fall off the bone slow cooked lamb shanks, and tender cooked barley.
  2. Season the lamb shanks well on all sides with salt and pepper.
  3. Next, add some oil to a large pot or rondeau over high heat until it begins to smoke.
  4. Place in the lamb shanks and sear them until golden brown on all sides.
  5. 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.
  6. In the meantime, prepare the barley and set it aside.
  7. Next, prepare the split peas and set them aside as well.
  8. Add some oil to a separate large pot over medium heat and cook the leeks and onions until browned, which takes about 20 minutes.
  9. Stir in the garlic and cook just until fragrant, which usually takes about 1 minute.
  10. Add in the vegetables and sauté for 5 to 6 minutes over low heat to medium heat.
  11. Remove the lamb shanks and chop into small pieces. This should be very easy since it will be so tender.
  12. Add the lamb along with the braising liquid to the pot of vegetables. You may need to add the remaining 32 ounces of stock.
  13. Cook over low to medium heat until the vegetables are tender, which takes about 25 minutes.
  14. Season the soup with salt and pepper and stir in the chopped parsley.
  15. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 161

% 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.