Description
Scotch Broth is a traditional Scottish soup made with lamb neck bones, pearl barley, split peas, and a medley of fresh vegetables simmered to create a hearty, comforting dish. This wholesome soup blends tender meat, hearty grains, and nutritious vegetables, perfect for a warming meal on chilly days. It can also be easily adapted to vegetarian and vegan diets by omitting the meat and using vegetable stock.
Ingredients
Scale
Meat and Broth
- 3 oz lamb neck bones (one or two; beef can be used as a substitute)
- 8 ½ cups water
- 2 tsp sea salt (or Diamond Crystal Kosher salt, to taste)
Grains and Legumes
- ½ cup pearl barley (omit for gluten free diets)
- ½ cup dried split peas (soaked overnight, or boiled for 5 minutes and soaked for 1 hour)
Vegetables
- 1 medium onion, diced
- 2 medium carrots, sliced
- 1 small rutabaga, diced (turnip if in the UK)
- 1 small leek, cleaned and sliced
- 2 cups shredded cabbage (about half a small head; Savoy preferred, kale as substitute)
Seasonings and Garnish
- ⅛ tsp freshly ground black pepper (to taste, optional)
- 3 Tbsp chopped parsley (preferably fresh or frozen)
Instructions
- Prepare Broth: Place the lamb neck bones into a Dutch oven or large soup pot, add the water, pearl barley, soaked split peas, and salt. Bring to a boil, then reduce heat to a low simmer. Skim off any scum that rises to the surface during simmering. Let it simmer for one hour to develop a rich broth.
- Prepare Vegetables: While the broth simmers, prepare your vegetables by dicing the onion, slicing the carrots, cleaning and slicing the leek, and dicing the rutabaga.
- Add Vegetables: After one hour, add the prepared carrots, onion, leek, and rutabaga to the pot. Stir in an additional teaspoon of salt. Bring the soup back to a boil, then reduce heat to simmer. Cook for another 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Prepare Cabbage: While the soup simmers, shred the cabbage finely to allow for even cooking later.
- Add Cabbage and Continue Simmering: Remove the lamb bones from the pot. Add the shredded cabbage to the broth and continue to simmer for 15 more minutes until the cabbage is tender.
- Incorporate Meat and Final Seasoning: If using lamb, remove the meat from the bones, shred it into small pieces, and return it to the soup. Add the chopped parsley and fresh ground black pepper according to your taste. Stir well to combine all flavors.
- Serve: Taste the soup and adjust seasoning if necessary. Ladle hot soup into bowls and serve immediately for a comforting and nourishing meal.
Notes
- To make a vegan or vegetarian version, omit the lamb neck bones and use vegetable stock or vegetable stock cubes instead of water.
- Do not stress about the exact size of the vegetables; the soup is forgiving and flexible with ingredient sizes.
- Skimming the scum during the initial simmering is important for a clear and flavorful broth.
- Pearl barley contains gluten; omit for gluten-free diets.
Nutrition
- Serving Size: 1 cup (approx. 240ml)
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 40 mg
