Description
Scotch Broth is a hearty traditional Scottish soup made with lamb neck bones, pearl barley, split peas, and a medley of vegetables. It’s simmered slowly to develop rich flavors, then finished with fresh parsley and shredded cabbage for a comforting, nourishing meal perfect for chilly days.
Ingredients
Scale
Meat & Broth
- 3 oz lamb neck bones (one or two, use beef if preferred)
- 8 ½ cups water
- 2 tsp sea salt (or Diamond Crystal Kosher salt, to taste)
Grains & Legumes
- ½ cup pearl barley (omit for gluten free diet)
- ½ cup dried split peas (soaked overnight or boiled for 5 minutes then soaked for 1 hour)
Vegetables
- 1 medium onion (diced)
- 2 medium carrots (sliced)
- 1 small rutabaga (diced, or turnip if in the UK)
- 1 small leek (cleaned and sliced)
- 2 cups shredded cabbage (about half of a small head; Savoy recommended or kale as substitute)
Seasonings & Herbs
- ⅛ tsp black pepper (freshly ground, to taste)
- 3 Tbsp chopped parsley (preferably fresh or frozen)
Instructions
- Prepare the broth: Place the lamb neck bones into a Dutch oven or large soup pot together with the water, pearl barley, soaked split peas, and salt.
- Simmer the broth: Bring the mixture to a boil, then reduce heat to low. Simmer gently for one hour, skimming off any scum that rises to the surface to keep the broth clear and clean-tasting.
- Prepare the vegetables: While the broth simmers, dice the carrots, onion, rutabaga, and clean and slice the leek. Set aside.
- Add vegetables and continue cooking: Add the prepared carrot, onion, leek, and rutabaga into the pot. Stir in an additional teaspoon of salt. Bring the soup back to a boil, then lower the heat and simmer for another 30 minutes, stirring occasionally.
- Shred the cabbage: While the soup simmers, chop or shred the cabbage finely.
- Add cabbage and lamb meat: After the 30 minutes of simmering with the root vegetables, remove the lamb neck bones from the soup. Add the shredded cabbage to the pot and continue simmering for 15 minutes to soften the cabbage.
- Finish the soup: Remove the meat from the lamb bones, shred it into small pieces, and return it to the soup. Stir in the chopped parsley. Taste and adjust seasoning with salt and freshly ground black pepper if desired.
- Serve: Ladle the hot Scotch Broth into bowls and serve immediately for a warming, hearty meal.
Notes
- To make a vegan or vegetarian version, omit the lamb neck bones and use vegetable stock or vegetable bouillon cubes instead.
- The sizes of the vegetables are flexible; slight variations won’t affect the outcome much since it’s a slow-cooked soup.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 30 mg
