📝 About This Recipe
A true cornerstone of Scottish culinary heritage, this Scotch Broth is a thick, restorative soup designed to ward off the chill of the North Sea. It features tender pieces of bone-in lamb simmered slowly with nutty pearl barley and a colorful medley of root vegetables, resulting in a silky, naturally thickened texture. This isn't just a soup; it is a wholesome, 'spoon-standing' meal that tastes even better the day after it’s made.
🥗 Ingredients
The Meat and Base
- 750 grams Lamb neck or shoulder chops (bone-in for maximum flavor)
- 2.5 liters Cold water (or high-quality unsalted beef stock)
- 2 teaspoons Sea salt (plus more to taste)
- 10 pieces Black peppercorns (whole)
Grains and Aromatics
- 100 grams Pearl barley (rinsed thoroughly)
- 50 grams Dried yellow split peas (soaked for 1 hour)
- 2 large Leeks (cleaned and finely sliced)
- 1 large Yellow onion (finely diced)
The Garden Medley
- 2 medium Carrots (peeled and cut into small cubes)
- 1/2 large Turnip or Swede (Rutabaga) (peeled and diced)
- 2 pieces Celery stalks (finely diced)
- 1/2 cup Fresh curly parsley (finely chopped)
- 1 cup Kale or Cabbage (shredded)
👨🍳 Instructions
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1
Place the lamb neck or shoulder chops into a large, heavy-bottomed stockpot and cover with the cold water or stock.
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2
Bring the liquid to a gentle boil, then immediately reduce the heat to a low simmer. Use a slotted spoon to skim off any grey foam or impurities that rise to the surface for a clear broth.
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3
Add the sea salt, peppercorns, rinsed pearl barley, and soaked split peas to the pot.
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4
Cover the pot partially and simmer gently for about 1 hour. The barley will begin to swell and the meat should start to become tender.
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5
Using tongs, carefully remove the lamb pieces from the pot and set them aside on a plate to cool slightly.
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6
While the meat cools, add the diced carrots, turnip (or swede), onion, and celery to the simmering broth.
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7
Once the lamb is cool enough to handle, strip the meat from the bones. Discard any excess fat and the bones themselves, then chop the meat into bite-sized pieces.
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8
Return the chopped lamb to the pot and stir in the sliced leeks.
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9
Simmer the soup for another 30-45 minutes until the vegetables are tender and the broth has thickened to a hearty consistency.
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10
Five minutes before serving, stir in the shredded kale or cabbage and allow it to wilt into the soup.
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11
Taste the broth and adjust the seasoning with more salt and freshly cracked black pepper as needed.
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12
Stir in the fresh chopped parsley just before ladling into deep bowls to preserve its vibrant color and flavor.
💡 Chef's Tips
For the most authentic flavor, use lamb neck—it has the perfect fat-to-meat ratio for a long simmer. Always rinse your pearl barley under cold running water until the water runs clear to prevent the soup from becoming too cloudy. If the broth becomes too thick as it sits, simply thin it with a splash of boiling water or extra stock. Soaking the split peas for at least an hour ensures they dissolve slightly into the broth, creating that iconic 'creamy' Scotch broth texture. Don't rush the skimming process at the beginning; removing the 'scum' is the secret to a clean-tasting, professional broth.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered soda bread or crusty oatcakes. Pair with a small glass of peaty Islay Scotch whisky for a truly traditional experience. A side of sharp cheddar cheese complements the earthy sweetness of the root vegetables beautifully. Top with an extra sprinkle of fresh parsley and a dash of white pepper for a bright finish. This broth is even better served the next day once the flavors have fully married together.