Scotch Broth
Warm, hearty, and steeped in tradition, Scotch Broth is the ultimate comfort food for chilly evenings. This classic Scottish soup combines tender bone-in lamb, nutty pearl barley, and a medley of root vegetables—such as carrots, swede, potatoes, and celery—for a blend of wholesome flavors and textures. Slowly simmered to perfection, the broth becomes rich and deeply flavorful, while the addition of fresh parsley at the end offers a bright, fragrant touch. Perfectly balanced with a hint of black pepper and served steaming hot, Scotch Broth is a satisfying, one-pot meal that pairs beautifully with crusty bread. Whether you're craving traditional Scottish cuisine or simply looking for a nourishing soup that feeds a crowd, this recipe delivers a timeless taste of rustic, slow-cooked goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 g Lamb neck or shoulder (bone-in)
- 1.5 L Water
- 100 g Pearl barley
- 1 medium Leek
- 2 medium Carrots
- 200 g Swede (rutabaga)
- 2 medium Potatoes
- 2 Celery stalks
- 1 medium Onion
- 2 tbsp Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Rinse the lamb neck or shoulder under cold water to remove any bone fragments or impurities.
Place the lamb in a large, heavy-bottomed pot and add the water. Bring to a boil over medium-high heat, skimming off any foam or scum that rises to the surface.
Once the water is clear, reduce the heat to low and simmer the lamb for 1 hour to create a flavorful broth.
While the lamb is simmering, rinse the pearl barley under cold water and set it aside.
Prepare the vegetables: finely chop the leek (carefully rinsing out any grit), dice the carrots, swede, potatoes, and celery, and chop the onion.
After the lamb has simmered for 1 hour, remove it from the pot and set it aside to cool slightly. Add the rinsed pearl barley to the pot and stir.
Add the prepared vegetables (leek, carrots, swede, potatoes, celery, and onion) to the pot. Stir them in and leave the mixture to simmer for 1 more hour.
While the vegetables and barley cook, shred the lamb meat, discarding any bones and excess fat.
Add the shredded lamb back into the pot, along with the salt and black pepper. Stir well to combine.
Allow the Scotch Broth to simmer for another 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning, if needed. Stir in the fresh parsley just before serving.
Ladle the hot Scotch Broth into bowls and serve with crusty bread for a complete meal.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 20.4 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4367 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
