Rich Scotch Broth: lamb and veggie soup you’ll love 🇬🇧

This rich Scotch Broth is a traditional Scottish soup made with seared lamb, pearl barley, and a mix of root vegetables, carrots, turnips (swedes), parsnips and leeks.

Recipe Intro

Scotch Broth is a classic example of traditional Scottish cooking, rooted in resourcefulness and simplicity. There’s no single ‘authentic’ recipe for Scotch Broth, everyone’s version is authentic – it has always been a dish created with what was available in the pantry.
Lamb or mutton provided the base, pearl barley added substance, and root vegetables and leek contributed natural sweetness and heartiness. This dish is pure comfort, filled with simple, hearty ingredients that capture the essence of Scotland’s rugged landscape and climate.

Scotch Broth with Extra Flavour:
This Scotch Broth gets its rich, deep flavour from searing the meat with the onions before adding water. Browning caramelizes natural sugars and proteins in the meat, resulting in a more intense and flavorful dish. The onions also caramelise, adding a lovely sweetness.
Once the water is added, it lifts all those caramelised bits from the bottom of the pot, turning the broth into something rich and full of flavour. It also adds a lovely colour, making sure the broth isn’t pale and looks far more appetising

For the best flavour, always prepare this dish a day in advance. It tastes even better after sitting overnight, as the flavours have time to meld together.

Scotch Broth Essential Ingredients

• lamb – For the best Scotch broth, prepare with lamb neck or lamb shank, also add lamb shoulder. The lamb neck and shank provide rich flavour from the bones, while the shoulder will give you meat.
• root vegetables – Use carrots, swede or turnip, and parsnips. You can use both swede or turnip, depending on your preference – swede adds a slightly sweeter, milder flavour, while turnip has a more peppery, earthy taste You can adjust the quantities of these vegetables, but keeping them balanced is key for a perfect flavour.
• pearl barley – Buy pearl barley, it’s processed to remove the tough outer husk, making it quicker to cook and more tender than other types.
• leek – Use both white and green part
• dry peas – Also known as split peas are a key ingredient in Scotch Broth. These are different from the green peas you may be familiar with. Split peas come in green or yellow varieties, and both work well in this dish.
• onion – Use parsley, chives, and bay leaves. Buy a bunch of parsley, as both the leaves and stalks are used in the broth. Make sure to use fresh chives for the best flavour.
• herbs – Use parsley, bay leaves and chives. Buy a bunch of parsley, as both the leaves and stalks are used in the broth. Make sure to use fresh chives for the best flavour.
• butter – Use unsalted butter

How to make rich Scotch Broth

Searing the meat
Start by melting the butter in a large pot over medium heat. It should be large enough to fit the meat and vegetables you’re using. Add the lamb and chopped onion, and sear the meat for about 5-7 minutes, making sure the meat is browned on all sides and the onions are softened.

Make the broth
Now add enough cold water to cover the lamb completely. Use a wooden spoon to scrape up all the caramelised bits from the bottom of the pot, as that’s where all the flavour is. Bring to a simmer, add the whole parsley bunch (stalks only) to the broth and cook for about an hour.

Skim off the layer of fat and foam that may have formed on the surface of the broth during cooking. This step helps to keep the broth clear and gives it a cleaner flavour.

Finish the soup
After the meat has been cooking for 1 hour, remove the parsley stalks, and add the rinsed barley and dried peas to the pot. Traditionally, the peas are soaked overnight to soften them, reduce cooking time, and aid digestion. Rinsing them well is enough if you cook them longer in the broth.
Also, add the chopped vegetables. To keep the broth vibrant, consider adding the green parts of the leek in the last 15 minutes of simmering as they break down and lose their colour with longer cooking.

Before serving: When the broth is done, remove the meat from the pot and separate it from the bone. The bone should come away easily. Cut the meat into small pieces or just shred it, then return it to the pot. Stir in freshly chopped parsley leaves just before serving for added freshness and flavour.

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