Scotch broth is one of the great country soups: lamb, pearl barley and a mixture of root vegetables, simmered into a thick, nourishing bowl. It is cheap, filling and tastes better the next day. This serves six.
Ingredients
- 700g lamb neck or shoulder on the bone
- 2 litres cold water or lamb stock
- 75g pearl barley
- 1 large onion, diced
- 2 carrots, diced
- 1 leek, sliced
- 150g swede, diced
- 150g turnip, diced
- 2 bay leaves
- 100g kale or green cabbage, shredded
- Handful of chopped parsley
- Salt and black pepper
Method
- Put the lamb, water or stock, barley and bay leaves in a large pan. Bring to the boil, skim off any scum, then reduce the heat and simmer gently for 1 hour.
- Add the onion, carrots, leek, swede and turnip and simmer for another 45 minutes.
- Lift out the lamb, remove the meat from the bones, shred it and return it to the pan, discarding the bones and any fat.
- Add the kale or cabbage and simmer for 10 minutes. Season well, remove the bay leaves, stir in the parsley and serve.
What to serve with Scotch broth
Crusty bread, buttered oatcakes or a wedge of mature cheddar.
Tips
- Soaking the barley for an hour first shortens the cooking time slightly.
- The soup thickens as it stands. Add a splash of water or stock when reheating.
- Freezes well for up to three months.
FAQs
What is Scotch broth made of?
Lamb or mutton, pearl barley and root vegetables such as carrot, swede and turnip, with leek and greens.
Is Scotch broth gluten free?
No. Barley contains gluten. For a gluten-free version, swap the barley for rice or extra potato.
A bowl of broth after a day outdoors. Dress for the weather with country clothing from 4 Elements Clothing.
