Traditional Scotch Broth
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs
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Servings
6 servings
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Calories
314 kcal
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Course
Main Course, Soup
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Cuisine
Scottish
Traditional Scotch Broth
Description
This recipe starts with lamb shoulder cooked gently with onions, garlic, barley, dried split peas, herbs, and chicken broth to build a rich base. The gradual simmering allows the meat to tenderize while the broth thickens naturally. Adding diced root vegetables like carrots, turnip, rutabaga, and parsnip later in cooking helps retain their texture and sweetness.
The broth is completed by shredding the cooked meat and returning it with leeks and shredded cabbage. This addition softens to meld flavors and enhance body. The dish is seasoned with salt and served garnished with fresh parsley, creating a balanced and nourishing meal.
This Scottish classic stands out for its thick, almost stew-like texture and the combination of tender meat, wholesome grains, and earthy vegetables. It's ideal for a filling lunch or dinner, especially in cooler months.
Ingredients
- 1 1/2 pounds lamb shoulder or lamb shanks, or beef with bones
- 2 tablespoons lard quality, or butter
- how to make lard (it's super easy, click link for my tutorial!)
- 1 yellow onion medium, diced
- 3 garlic cloves, minced
- 1/2 cup pearl barley
- 1/3 cup green split peas dried
- 4 thyme sprigs
- 2 bay leaf
- 1 teaspoon salt
- 6 cups chicken broth quality
- chicken broth click link for recipe, homemade
- 1 carrot large, diced
- 1 turnip peeled and diced
- 1 rutabaga peeled and diced
- 1 parsnip peeled and diced
- 1/2 cup green cabbage shredded
- 1 leek medium, chopped, rinsed and drained
- parsley fresh chopped for garnish
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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