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.
