Scotch Broth (Scotch broth)
Overview
Scotch broth is a filling Scottish soup made with lamb or mutton, pearl barley and dried split peas or lentils. Neck or shoulder of lamb is simmered slowly to make the broth, then diced carrot, swede, leek, onion and cabbage are added along with the grains and pulses. The barley and peas thicken the soup naturally, so it becomes hearty and almost stew-like. The meat is chopped and returned to the pot, and the soup is finished with parsley. It is a classic cold-weather soup and keeps well for days.
Pictures
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History
Barley broths with mutton have been made in Scotland for centuries using simple, locally available ingredients. Scotch broth became widely known in Britain in the eighteenth century, when travellers wrote about it. Today it is still a familiar homemade soup and is also sold in tins. Many families make a large pot that lasts for several days, as it tastes even better when reheated.
Main ingredients
Lamb or mutton, pearl barley, split peas, carrot, turnip, leek. The soup is built on lamb broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~135 min
Ingredients
- 500 g lamb neck or shoulder
- 80 g pearl barley, 50 g split peas, soaked
- 2 carrots, 1 turnip or swede, 1 leek
- 1 onion, 1/4 cabbage
- 2 l water
- parsley
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the lamb with barley and peas in the water for 1 hour.
- Add the diced vegetables and cook for 40 minutes.
- Remove the meat, chop it and return it.
- Season and add parsley.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.