Hearty Scottish Scotch Broth Recipe

Introduction

Scotch broth is a hearty, traditional Scottish soup packed with wholesome barley, split peas, and fresh vegetables. It’s perfect for warming up on chilly days and makes for a nutritious, satisfying meal.

Ingredients

• 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils, and 50g green split or marrowfat peas)
• 1 tbsp vegetable or olive oil
• 1 large onion, finely chopped
• 1 leek, washed and sliced
• 1 medium turnip, peeled and finely chopped
• 3 carrots, finely chopped
• 3 celery sticks, trimmed and finely chopped
• 3 litres lamb stock
• 200g kale, chopped

Instructions

1. Step 1: Rinse the soup mix and soak it in cold water for 8 hours or overnight, keeping it covered in a cool place. Drain and rinse well before cooking.
2. Step 2: Heat the oil in a large pan. Add the onion, leek, turnip, carrots, and celery, then fry for 10 minutes with the lid on until the vegetables are soft but not browned. Season with a generous pinch of salt and freshly ground pepper.
3. Step 3: Pour the lamb stock into the pan and bring to a gentle simmer. Add the soaked and drained soup mix, then cover partially and simmer for about 1 hour until the barley and split peas are tender.
4. Step 4: Taste and adjust the seasoning if needed. Stir in the chopped kale and cook for another 10 to 15 minutes until the kale is tender.
5. Step 5: Ladle the broth into bowls and serve hot for a comforting and filling meal.

Tips & Variations

• For a meatier flavor, use homemade or good-quality lamb stock, or add diced lamb pieces when frying the vegetables.
• If you prefer a thicker broth, cook the soup uncovered for the last 15 minutes to reduce the liquid slightly.
• Substitute kale with other sturdy greens like savoy cabbage or spinach if preferred.

Storage

Store any leftover Scotch broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or stock if the soup has thickened too much. This soup also freezes well for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Scotch broth without soaking the soup mix overnight?

While soaking helps soften the grains and reduces cooking time, you can skip it if you’re short on time. Just expect the soup to take longer to cook and check the texture to ensure the barley and peas are tender before serving.

Can I use vegetable stock instead of lamb stock?

Yes, vegetable stock can be used for a vegetarian version, but it will give a lighter flavor compared to the rich taste lamb stock provides. You might want to add smoked paprika or a dash of soy sauce for added depth.

Hearty Scottish Scotch Broth Recipe

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A traditional hearty Scottish soup featuring a nutritious mix of barley, split peas, lentils, and vegetables simmered slowly in rich lamb stock, finished with fresh kale for added color and flavor. Perfect for warming up on a cold day with its satisfying texture and wholesome ingredients.

• Author: Isabella
• Prep Time: 8 hours 15 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 9 hours 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Scottish
• Diet: Halal

Ingredients

Scale 1x2x3x

Soup Mix

• 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils, and 50g green split or marrowfat peas)

Vegetables and Oil

• 1 tbsp vegetable or olive oil
• 1 large onion, finely chopped
• 1 leek, washed and sliced
• 1 medium turnip, peeled and finely chopped
• 3 carrots, finely chopped
• 3 celery sticks, trimmed and finely chopped
• 200g kale, chopped

Stock and Seasoning

• 3 litres lamb stock
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Soak the Soup Mix: Rinse the broth mix thoroughly and soak it in cold water for 8 hours or overnight, keeping it covered in a cool place to soften the grains and legumes. After soaking, drain and rinse very well to prepare for cooking.
2. Sauté the Vegetables: Heat the vegetable or olive oil in a large pan over medium heat. Add the finely chopped onion, sliced leek, turnip, carrots, and celery. Cover with a lid and cook gently for about 10 minutes, stirring occasionally, until the vegetables soften without browning. Season with a generous pinch of salt and freshly ground black pepper for enhanced flavor.
3. Add Stock and Simmer: Pour the lamb stock into the pan with the softened vegetables and bring it to a gentle simmer over medium heat. Add the drained soup mix to the pot, stir well, and cover partially with a lid. Let the soup simmer gently for 1 hour, stirring occasionally, until the barley and split peas are tender and fully cooked.
4. Incorporate Kale and Finish Cooking: Stir in the chopped kale and continue to simmer the soup uncovered for an additional 10 to 15 minutes. This will allow the kale to soften while retaining a bit of texture and vibrant color. Adjust seasoning with more salt and pepper if needed.
5. Serve: Once the kale is tender and all ingredients are cooked through, ladle the Scotch broth into warm bowls. Serve hot to enjoy the comforting and nourishing flavors of this classic Scottish soup.

Notes

• Soaking the broth mix overnight ensures even cooking and improves digestibility of the grains and legumes.
• You can substitute lamb stock with vegetable or chicken stock if preferred, but lamb stock gives the most authentic flavor.
• For a thicker broth, allow the soup to simmer uncovered longer to reduce the liquid slightly.
• Adding a sprig of thyme or a bay leaf while simmering can deepen the flavor.
• This soup keeps well and often tastes better the next day after flavors meld in the refrigerator.

Keywords: Scotch broth, Scottish soup, barley soup, lamb stock soup, hearty soup, traditional Scottish recipe, vegetable lentil soup