📝 About This Recipe
A cornerstone of Scottish culinary heritage, this robust soup is a masterclass in slow-cooked comfort, traditionally crafted to sustain highlanders through biting winters. The star of the show is the nutty, chewy pearl barley, which releases its natural starches to create a velvety, thick consistency that clings to the spoon. Infused with succulent lamb and sweet root vegetables, this broth is more than just a soup—it is a wholesome, soul-warming embrace in a bowl.
🥗 Ingredients
The Meat and Base
- 500 grams Lamb neck or shoulder (cut into 2cm cubes, bone-in pieces also work well for flavor)
- 2 liters Water or Light Lamb Stock (use high-quality unsalted stock if possible)
- 1 teaspoon Sea salt (plus more to taste)
- 6-8 pieces Black peppercorns (whole)
The Grains and Pulse
- 100 grams Pearl Barley (rinsed thoroughly under cold water)
- 50 grams Dried Yellow Split Peas (soaked for 2 hours and drained)
The Vegetables
- 2 medium Leeks (cleaned and finely sliced)
- 2 large Carrots (peeled and cut into small dice)
- 1 small Turnip or Swede (peeled and finely diced)
- 1 large Onion (finely chopped)
- 2 pieces Celery stalks (finely diced)
- 100 grams Green Cabbage or Kale (finely shredded)
Herbs and Finishing
- 3 tablespoons Fresh Parsley (finely chopped)
- 2 sprigs Fresh Thyme (leaves removed from woody stems)
👨🍳 Instructions
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1
Place the cubed lamb and any bones into a large, heavy-bottomed stockpot or Dutch oven. Cover with the 2 liters of water or stock.
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2
Bring the liquid to a gentle boil over medium-high heat. As it reaches boiling point, use a slotted spoon to skim off any gray foam or impurities that rise to the surface for a clear broth.
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3
Add the salt, whole peppercorns, and the rinsed pearl barley and soaked split peas to the pot.
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4
Reduce the heat to low, cover with a lid, and simmer gently for about 45 minutes. The barley will begin to swell and the meat will start to soften.
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5
While the meat and grains simmer, prepare all your vegetables. Ensuring they are cut into uniform, small dice (brunoise or small macédoine) ensures even cooking and a refined texture.
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6
After 45 minutes, add the diced carrots, turnip (or swede), onion, and celery to the pot.
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7
Continue to simmer for another 30 minutes. At this stage, the barley should be tender but still have a pleasant 'pop' when bitten.
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8
Stir in the sliced leeks and the fresh thyme. The leeks are added later to maintain their vibrant color and delicate flavor.
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9
Simmer for a further 15 minutes. If the broth appears too thick (the barley absorbs a lot of liquid), feel free to add a splash more boiling water.
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10
Add the shredded cabbage or kale and cook for just 5 minutes until wilted but still green.
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11
If you used bone-in lamb, remove the bones now. Any meat falling off the bones should be shredded and returned to the pot.
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12
Taste the broth and adjust the seasoning with more salt and freshly cracked black pepper as needed.
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13
Stir in the fresh chopped parsley just before serving to provide a burst of herbal freshness.
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14
Turn off the heat and let the broth sit for 5 minutes to allow the flavors to harmonize before ladling into deep bowls.
💡 Chef's Tips
For the best flavor, make the broth a day in advance; like most stews, the flavors deepen and the barley texture improves overnight. Avoid using 'Quick-Cook' barley; traditional pearl barley is essential for the authentic thick consistency and nutty flavor. If you prefer a leaner soup, you can chill the lamb stock first and skim the solidified fat from the top before adding the grains and vegetables. Don't skip the split peas; they partially dissolve during the long simmer, acting as a natural thickener alongside the barley starch. Always rinse your barley thoroughly in a fine-mesh sieve until the water runs clear to remove excess surface dust.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered crusty bread or traditional Scottish oatcakes. Pair with a small glass of peaty Islay Single Malt Scotch Whisky to complement the richness of the lamb. A side of sharp cheddar cheese provides a lovely salty contrast to the sweet root vegetables. For a lighter meal, serve alongside a simple bitter leaf salad dressed with a lemon vinaigrette. Top each bowl with an extra sprinkle of fresh parsley and a drizzle of high-quality cold-pressed rapeseed oil.