Scotch Broth (Traditional Scottish Hearty Soup Recipe)

Hearty barley and vegetable soup with lamb or beef.

Ingredients (Serves 4–6)

• 500 g lamb or mutton neck or shoulder, diced

• 100 g pearl barley

• 2 tbsp vegetable oil or butter

• 1 onion, chopped

• 2 carrots, diced

• 1 turnip or swede, diced

• 1 leek, sliced

• 1 celery stalk, chopped

• 1 bay leaf

• 1 sprig fresh thyme

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

Preparation

1. Prepare the barley:

   • Rinse pearl barley under cold water and soak for 1–2 hours if time allows.

2. Brown the meat:

   • Heat oil or butter in a large pot.

   • Brown lamb or mutton pieces on all sides.

3. Build the broth:

   • Add onion, carrots, turnip, leek, and celery to the pot.

   • Cook for 5 minutes until slightly softened.

4. Simmer:

   • Add pearl barley, bay leaf, thyme, and enough water to cover.

   • Bring to a boil, then reduce heat and simmer gently for 1.5–2 hours until meat is tender and barley is soft.

5. Season and finish:

   • Remove bay leaf and thyme sprig.

   • Season with salt and pepper to taste.

6. Serve:

   • Ladle into bowls and garnish with fresh parsley.

Serving Suggestions

• Serve with oatcakes or crusty bread.

• Ideal as a warming main course in cold weather.

Cooking Tips

• Slow simmering develops deep, rich flavor.

• Skim off excess fat for a cleaner broth.

• Scotch Broth tastes even better the next day.