📝 About This Recipe
A cornerstone of Scottish culinary heritage, Scotch Broth is a robust, 'stick-to-your-ribs' soup designed to warm the soul on a misty Highland afternoon. This authentic version relies on the deep flavors of bone-in lamb or mutton, nutty pearl barley, and a medley of root vegetables that simmer into a thick, comforting potage. It is a masterclass in rustic simplicity, where the natural sweetness of the leeks and carrots perfectly balances the savory richness of the meat.
🥗 Ingredients
The Meat and Stock
- 750 grams Lamb neck or shoulder chops (bone-in for maximum flavor)
- 2.5 liters Water (cold, filtered)
- 1 teaspoon Sea salt (plus more to taste)
- 6-8 whole Black peppercorns
Grains and Pulses
- 100 grams Pearl barley (rinsed thoroughly)
- 50 grams Dried yellow split peas (soaked for 1 hour and drained)
The Garden Vegetables
- 2 large Carrots (peeled and finely diced)
- 200 grams Turnip or Swede (Rutabaga) (peeled and finely diced)
- 2 medium Leeks (cleaned and thinly sliced)
- 1 large Onion (finely chopped)
- 1 large Celery stalk (finely diced)
- 1/4 head Green cabbage (shredded finely)
Finishing Touches
- 3 tablespoons Fresh parsley (finely chopped)
- to taste Salt and freshly ground black pepper
👨🍳 Instructions
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1
Place the lamb neck or shoulder chops into a large, heavy-bottomed stockpot and cover with the 2.5 liters of cold water.
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2
Add the sea salt and peppercorns. Bring the pot to a gentle boil, then immediately reduce the heat to a low simmer.
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3
Using a slotted spoon, skim off any grey foam or impurities that rise to the surface during the first 15 minutes of simmering to ensure a clear broth.
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4
Add the rinsed pearl barley and the soaked split peas to the pot. Cover partially and simmer for 1 hour.
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5
After an hour, use tongs to remove the lamb pieces from the pot. Place them on a plate to cool slightly.
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6
Once the meat is cool enough to handle, strip it from the bones. Shred the meat into bite-sized pieces, discarding the bones and any excess fat or gristle.
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7
Return the shredded lamb to the pot along with the diced carrots, turnip (or swede), onion, and celery.
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8
Continue to simmer the soup for another 45-60 minutes, or until the vegetables are tender and the barley is soft and swollen.
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9
Stir in the sliced leeks and the shredded cabbage. These are added later to maintain some texture and vibrant color.
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10
Simmer for a final 10-15 minutes until the cabbage is cooked through but not mushy.
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11
Taste the broth and adjust the seasoning with salt and a generous amount of freshly ground black pepper.
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12
Stir in the chopped fresh parsley just before serving to provide a bright, herbal finish.
💡 Chef's Tips
For the most authentic flavor, use 'mutton' if you can find it; its stronger flavor stands up beautifully to the long simmer. Always start with cold water to extract the maximum amount of gelatin and flavor from the lamb bones. Don't skip the skimming process at the beginning; it prevents the broth from becoming cloudy and tasting 'muddy'. If the soup becomes too thick (the barley absorbs a lot of liquid), simply thin it with a little extra boiling water or beef stock. This soup tastes even better the next day after the flavors have had time to marry in the refrigerator.
🍽️ Serving Suggestions
Serve in deep, warmed bowls with a thick slice of buttered crusty bread or traditional oatcakes. Pair with a small glass of peaty Scotch whisky to complement the richness of the lamb. A side of steamed kale or extra root vegetables makes this a full, multi-course feeling meal. Garnish with an extra sprinkle of raw leeks for a sharp, fresh crunch against the soft stew.