Why You’ll Love This Recipe
This Scotch broth is the ultimate comfort food, combining rich flavors from lamb stock and a variety of vegetables. The barley and peas give the soup a hearty texture, while the cabbage adds a lovely freshness. It’s nourishing, filling, and perfect for serving on a cold day, making it an ideal meal for family gatherings or meal prep.
Ingredients
- Lamb neck bones (or beef bones)
- Salt
- Barley
- Split peas
- Onion
- Carrots
- Rutabaga/swede
- Leek
- Cabbage
- Black pepper
- Parsley
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large pot or Dutch oven, place the lamb bones, 8 1/2 cups of water, barley, split peas, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to a simmer. Skim off any scum that forms on top.
- While the broth simmers, prepare the vegetables. After 1 hour, add the carrots, onions, leeks, and rutabaga to the pot. Stir and add another teaspoon of salt. Bring the soup back to a boil, then reduce the heat and let it simmer for another 30 minutes.
- Shred the cabbage and set aside.
- After 30 minutes, remove the lamb bones and add the shredded cabbage to the soup. Let it simmer for another 15 minutes.
- If using lamb, remove the meat from the bones, shred it, and return it to the pot. Stir in parsley, adjust seasoning with black pepper if desired, and remove from heat.
- Serve hot, garnished with extra parsley if desired. Enjoy with crusty bread.
Servings and Timing
- Servings: 8 hearty servings
- Total Time: Approximately 2 hours 15 minutes (including preparation and cooking)
Variations
- Vegetarian/Vegan: Omit the lamb bones and use vegetable stock instead of water.
- Other meats: Beef bones can be substituted for lamb for a different flavor.
- More veggies: Feel free to add other root vegetables like parsnips or potatoes for extra texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Scotch broth freezes very well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored for up to 3 months.
- Reheating: Reheat the soup on the stove over medium heat until hot, adding a little water if it’s too thick.
FAQs
Can I make Scotch broth without lamb?
Yes, simply omit the lamb and use vegetable stock instead.
What can I substitute for rutabaga?
You can use turnips or swede as an alternative to rutabaga.
Can I make Scotch broth ahead of time?
Yes, this soup actually tastes better the next day as the flavors meld together.
How do I make the soup thicker?
If you prefer a thicker broth, add more barley or split peas, or blend a small portion of the soup and stir it back in.
Can I use beef bones instead of lamb?
Yes, beef bones will give the soup a different flavor but still work well.
What is Scotch broth traditionally served with?
Scotch broth is traditionally served as a main dish, often with crusty bread or oatmeal dumplings.
Is Scotch broth healthy?
Yes, it’s packed with vegetables, fiber, and protein, making it a very nutritious meal.
How long does Scotch broth last in the fridge?
It will last in the fridge for up to 3 days.
Can I add potatoes to Scotch broth?
Yes, you can add potatoes for an even heartier dish.
Can I make this recipe in a slow cooker?
Yes, simply add all ingredients to the slow cooker and cook on low for 6-8 hours.
Conclusion
Scotch broth is a classic, hearty soup that combines the rich flavors of lamb with wholesome vegetables and grains. Whether you’re enjoying it on a cold day or preparing it for a family meal, this traditional Scottish dish is sure to please. Plus, it stores and reheats wonderfully, making it a great recipe for meal prepping.
Scotch Soup
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Soup Main Course
- Method: Simmering
- Cuisine: Scottish
- Diet: Gluten Free
Description
Scotch Broth is a traditional Scottish soup made with lamb bones, pearl barley, split peas, and hearty vegetables like carrots, rutabaga, leek, and cabbage. This rich, nourishing soup is perfect for cold days and is packed with comforting flavors. Whether served as a main dish or alongside crusty bread, this timeless recipe is a true taste of Scotland.
Ingredients
- 1 ½ lbs lamb neck bones (or beef bones)
- 8 ½ cups water
- ½ cup pearl barley
- ⅓ cup split peas
- 2 teaspoons salt (plus more to taste)
- 1 large onion, diced
- 2 carrots, diced
- 1 small rutabaga (swede), diced
- 1 leek, cleaned and sliced
- 1 cup shredded cabbage
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Broth: In a large pot or Dutch oven, combine lamb bones, water, barley, split peas, and 2 teaspoons of salt. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the top.
- Add Vegetables: After 1 hour, stir in the carrots, onion, rutabaga, and leek. Simmer for another 30 minutes.
- Add Cabbage: Remove the lamb bones, then add shredded cabbage. Simmer for 15 minutes.
- Shred the Meat: If using lamb, remove any meat from the bones, shred it, and return it to the pot.
- Season and Serve: Stir in parsley and black pepper. Adjust seasoning as needed and serve hot with crusty bread.
Notes
- For a vegetarian version, omit the lamb and use vegetable stock.
- For extra thickness, blend a small portion of the soup and stir it back in.
- For more flavor, add fresh thyme or bay leaves while simmering.
