Traditional Scotch Broth

Name: Traditional Scotch Broth
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6 servings
Ingredients: 1 1/2 pounds lamb shoulder or shanks (or beef with bones); 2 tablespoons quality lard or butter; how to make lard; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1/2 cup pearl barley; 1/3 cup dried green split peas; 4 sprigs thyme; 2 bay leaves; 1 teaspoon salt; 6 cups quality chicken broth; homemade chicken broth; 1 large carrot, diced; 1 turnip, peeled and diced; 1 rutabaga, peeled and diced; 1 parsnip, peeled and diced; 1/2 cup shredded green cabbage; 1 medium leek, chopped, rinsed and drained; Fresh chopped parsley for garnish

User Reviews

5.0

228 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs 20 mins
Total Time
4 hrs
Servings
6 servings
Calories
314 kcal
Course
Main Course, Soup
Cuisine
Scottish

Traditional Scotch Broth

Nevaeh Sloan

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Rich in flavor and deliciously hearty, this authentic Scottish soup will nourish both your body and soul!

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Ingredients

Servings

1 1/2 pounds lamb shoulder or shanks (or beef with bones)
2 tablespoons quality lard or butter
how to make lard (it's super easy, click link for my tutorial!)
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 cup pearl barley
1/3 cup dried green split peas
4 sprigs thyme
2 bay leaves
1 teaspoon salt
6 cups quality chicken broth
homemade chicken broth (click link for recipe)
1 large carrot, diced
1 turnip, peeled and diced
1 rutabaga, peeled and diced
1 parsnip, peeled and diced
1/2 cup shredded green cabbage
1 medium leek, chopped, rinsed and drained
Fresh chopped parsley for garnish

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Instructions

Cook the onions and garlic in the lard or butter until softened, 4-6 minutes. Add the lamb, herbs, barley, split peas, salt and broth. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours. Skim off any foam. Add the carrot, turnip, rutabaga and parsnip. Simmer for another hour.
Remove the bay leaves and thyme sprigs. Remove the meat, shred it and discard the bones. Return the shredded meat to the pot along with the leek and cabbage. Simmer for another 30 minutes. Add salt to taste. I like this soup on the thick side, almost a stew. If you prefer the soup a bit thinner, add some more broth.Serve garnished with fresh chopped parsley.

Nutrition Information

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Calories 314kcal (16%) Carbohydrates 36g (12%) Protein 23g (46%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 55mg (18%) Sodium 579mg (24%) Potassium 936mg (27%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 2095IU (42%) Vitamin C 32.2mg (36%) Calcium 93mg (9%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 314 kcal

% Daily Value*

Calories	314kcal	16%
Carbohydrates	36g	12%
Protein	23g	46%
Fat	9g	14%
Saturated Fat	4g	20%
Cholesterol	55mg	18%
Sodium	579mg	24%
Potassium	936mg	20%
Fiber	8g	32%
Sugar	7g	14%
Vitamin A	2095IU	42%
Vitamin C	32.2mg	36%
Calcium	93mg	9%
Iron	3.4mg	19%