A bowl of Scotch broth offers more than just warmth—it’s a hearty embrace from Scotland’s rich culinary heritage. This traditional soup combines tender meat, nutritious vegetables, and wholesome grains, creating a meal that’s both comforting and satisfying.
Why You’ll Love This Scotch Broth
Classic Comfort: Embrace a timeless Scottish favorite that’s perfect for chilly evenings and cozy gatherings.
Nutrient-Rich: Packed with proteins, vitamins, and minerals from a variety of fresh ingredients.
One-Pot Simplicity: Enjoy a flavorful meal without the hassle of multiple pots and pans.
Versatile and Adaptable: Customize with your favorite vegetables or proteins to suit your taste.
Budget-Friendly: Make a delicious, filling soup without breaking the bank.
Ingredients
- 1.5 lbs Lamb Shoulder or Shanks: Provides a rich, savory base as it simmers.
- 2 tablespoons Vegetable Oil: For browning the meat and enhancing flavor.
- 1 large Onion, diced: Adds sweetness and depth to the broth.
- 2 Carrots, diced: Contribute natural sweetness and color.
- 2 Parsnips, diced: Offer a earthy flavor complementing the lamb.
- 1 Turnip or Rutabaga, diced: Adds heartiness and texture.
- 2 stalks Celery, chopped: Introduce a subtle, aromatic note.
- 1 cup Pearl Barley: Adds a chewy texture and nutty flavor.
- 1 cup Dried Split Peas: Boosts protein content and thickens the soup.
- 6 cups Chicken or Lamb Stock: Forms the flavorful foundation.
- 2 Bay Leaves: Infuse the broth with aromatic depth.
- 1 teaspoon Fresh Thyme: Enhances the herbal profile.
- 1 bunch Fresh Parsley, chopped: Adds freshness and color.
- 2 cups Shredded Cabbage or Kale: Provides texture and extra nutrients.
- Salt and Pepper to Taste: Essential for seasoning and balancing flavors.
How to Make Scotch Broth
1. Sear the Lamb
Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Season the lamb with salt and pepper. Brown the meat on all sides, about 5-7 minutes. Remove and set aside. Browning the meat locks in flavors, creating a richer broth.
2. Sauté the Vegetables
In the same pot, add diced onions, carrots, parsnips, turnip, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften and the onions become translucent.
3. Build the Broth
Return the seared lamb to the pot. Add pearl barley, split peas, and your choice of stock. Stir in bay leaves and thyme. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 1.5 hours, allowing the flavors to meld and the meat to become tender.
4. Shred the Meat
Carefully transfer the cooked lamb to a cutting board. Shred the meat, discarding any bones or excess fat. Return the shredded meat to the pot, enriching the soup with its savory goodness.
5. Add Greens and Finish
Stir in shredded cabbage or kale. Continue to simmer the soup uncovered for another 15-20 minutes until the greens are tender. Finally, mix in the chopped parsley for a burst of color and fresh flavor.
6. Serve
Ladle the hot Scotch broth into bowls. Garnish with additional parsley if desired. Serve immediately for a warming, satisfying meal.
Tips for the Best Scotch Broth
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Uniform Vegetable Cuts: Ensure all vegetables are diced to similar sizes for even cooking and consistent texture.
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Pea Preparation: Soak split peas overnight or for at least 8 hours to reduce cooking time and improve texture.
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Skimming Foam: Remove any foam that surfaces during cooking to maintain a clear, clean-tasting broth.
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Adjusting Consistency: Control the thickness by adding more stock if the soup becomes too thick, or letting it simmer longer for a heartier texture.
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Flavor Development: Prepare the broth a day ahead. Overnight storage allows the flavors to deepen and harmonize.
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Ingredient Variations: Swap lamb for beef shank or oxtail for a different flavor profile. Add diced potatoes or green peas for extra texture. For an authentic touch, incorporate a splash of whisky.
How to Store
Refrigeration: Allow the broth to cool completely. Transfer to airtight containers and refrigerate for up to 4 days. The flavors often improve after a day in the fridge.
Freezing: Portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to allow for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual servings in the microwave for 2-3 minutes, stirring halfway through. For larger quantities, heat in a pot over medium heat until steaming, adding a bit of stock or water if needed to adjust the consistency.
Serving Suggestions
Serve Scotch broth with crusty bread or oatcakes for a complete meal. A side of lightly dressed green salad can add a refreshing contrast to the hearty soup. For an extra layer of flavor, top with a drizzle of olive oil or a sprinkle of freshly ground black pepper.
Nutritional Benefits
Scotch broth is not only delicious but also packed with nutrients:
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Protein: Lamb and split peas provide essential proteins for muscle repair and growth.
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Fiber: Vegetables and barley contribute dietary fiber, promoting digestive health.
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Vitamins and Minerals: A variety of vegetables ensure a good intake of vitamins A, C, and K, as well as minerals like iron and potassium.
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Low in Fat: Using lean cuts of lamb and minimal oil keeps the fat content in check.
Variations to Try
Explore different versions of Scotch broth to keep your meals exciting:
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Vegetarian Version: Replace lamb with hearty vegetables like mushrooms or lentils for a plant-based option.
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Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
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Herb Infusion: Experiment with different herbs such as rosemary or sage to alter the flavor profile.
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Creamy Twist: Stir in a splash of cream or coconut milk for a richer texture.
Scotch broth is a timeless dish that embodies comfort and tradition. Its simple ingredients transform into a nourishing and flavorful meal, perfect for any season. Whether you’re seeking a hearty dinner or a nutritious lunch, this versatile soup is sure to become a favorite in your culinary repertoire. Prepare it ahead of time, savor the deep flavors, and enjoy the warmth it brings to your table.
Scotch Broth
This traditional Scotch broth soup is full of tender lamb, vegetables, and barley. It also contains cabbage and peas in a savory broth. It’s guaranteed to warm you up!
Ingredients
- 1 small turnip or rutabaga, diced
- 2 ribs celery, diced
- 2 sprigs fresh thyme
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh parsley
- 1/2 cup pearl barley
- 8 cups chicken or lamb stock
- 1 parsnip, diced
- 2 carrots, diced
- 2 bay leaves
- 2 cups shredded cabbage or kale
- 1 pound lamb shoulder or shanks, bone-in
- Salt and pepper to taste
- 1 large onion, diced
- 1/4 cup dried split peas
Instructions
- In a large, heavy pot, heat the vegetable oil over medium-high heat. Season the lamb with salt and pepper. Add the lamb to the pot. Sear on all sides until browned, about 5-7 minutes. Remove the lamb from the pot and set it aside.
- In the same pot, add the onion, carrots, parsnip, turnip or rutabaga, and celery. Cook the mixture. Stir occasionally. Cook until the vegetables begin to soften, about 5 minutes.
- Return the seared lamb to the pot. Add the pearl barley, split peas, stock, bay leaves, and thyme. Stir well to combine. Bring the mixture to a boil. Then, reduce the heat to low. Cover the pot. Simmer for about 1.5 hours or until the lamb is tender.
- Carefully remove the lamb from the pot. Place it on a cutting board. Use forks to shred the meat. Discard any bones or excess fat. Return the shredded lamb to the pot.
- Stir in the cabbage or kale. Continue to simmer uncovered for another 15-20 minutes. This will allow the greens to become tender. The barley and split peas will also be fully cooked.
- Taste the broth. Adjust the seasoning with additional salt and pepper, as needed. Just before serving, stir in the chopped parsley.
- Ladle into bowls. Garnish with an extra sprinkle of freshly chopped parsley, if desired. Serve hot. Enjoy!
