Hearty Scottish Scotch Broth Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/hearty-scottish-scotch-broth-recipe/
