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Scotch Broth (Traditional Scottish Soup)

Scotch broth is a traditional Scottish soup made from lamb bones, and lots of vegetables, including leek and rutabaga (turnip/swede) and barley. It’s one of the most classic Scottish soup recipes you’ll find!

bowlful of Scotch broth

Originally published January 24th, 2012.

It’s raining here in Southern California, so it’s a great time to make a warm, hearty soup like Scotch broth.

spoonful of Scotch broth

Where does it rain on a very regular basis? Scotland, of course! So it seems apropos to make Scotch broth for dinner! It’s made from a lamb bone stock, barley, dried peas and lots and lots of veggies! Printable recipe is at the bottom of the post. (This insulated lunch bag isn’t quite as cute as the one in my photos, but I bought mine in Scotland.)

Highland cow drawing with spoonful of Scotch broth

More about Scotch Broth

The first sentence, and the paragraph that follows is all that I had written when I shared this recipe in 2012. I had only published a handful of recipes at that time, and had absolutely no clue what I was doing! So let me give you some more background on this soup. 

ladleful of Scotch soup

Why is it Called a Broth?

I think in recent times, we’ve become accustomed to calling a clear soup a broth. However, by definition, broth is also “a soup consisting of meat or vegetable chunks, and often rice, cooked in stock” which describes Scotch broth quite well (except for the rice). 

Cock-a-leekie soup is more of a traditional broth, often served for Burns Night.

Cock a leekie soup in a bowl

How is Scotch Broth Served?

Scotch broth is a very filling soup, with or without lamb in it, however, in days past, “the lamb was removed and kept warm and served as the main course with caper or nasturtium seed sauce.” – Janet Warren, A Feast of Scotland. 

Typsy Laird: another Feast of Scotland traditional Scottish recipe

Typsy Laird Scottish Trifle

It was also served as a main course if the lamb was removed from the bone and put back into the soup in small pieces (which is what we always do). The broth was often accompanied by potatoes or “hodgils” (oatmeal dumplings) which were cooked in the liquid. -Janet Warren, A Feast of Scotland. I also recommend trying oxtail soup which is another classic British soup.

Highland cow drawing with spoonful of Scotch broth

Is Scotch Broth Healthy?

Scotch broth is like a “super-soup” it’s so healthy! There are so many nutrients in this soup, from root vegetables, pearl barley, split peas, protein from the lamb and the cabbage and rutabaga/turnip/swede are high in antioxidants. (Two people have already written to me about the naming of the root vegetable which varies around the world). 

Try this Haitian soup joumou sometime, it’s like a Haitian cousin to Scotch broth!

soup joumou in red bowls overhead

What Does a Rutabaga Look Like? 

It looks like the root vegetable in the photo below, because this is a rutabaga in the US. It is not usually very large, creamy white on the outside, with a purple hue at the top, but a creamy yellow color on the inside. 

a typical rutabaga/swede

It’s used in Scotland for haggis, neeps (turnips, which is rutabaga in the US) and tatties (potatoes).

Haggis, neeps and tatties on a plate social

Can I Freeze Scotch Broth?

Absolutely! Scotch broth freezes very well, which is a good thing because you will end up with a large pot of soup when you make this recipe. 

ladle of Scotch soup

This Scottish red lentil soup is quite a bit quicker to make, but also delicious!

Scottish red lentil soup

Can I Make Scotch Broth Vegetarian/Vegan?

Yes, all you need to do is omit the lamb neck. I’d recommend using a vegetable stock instead of water, though. 

Highland cow drawing with spoonful of Scotch broth

Scotch Broth (Scotch Soup)

loosely adapted from two old cookbooks (one is Janet Warren’s A Feast of Scotland)
and my family’s version             makes 8 hearty servings

FULL PRINTABLE RECIPE BELOW

Start the Scotch broth.

Put the lamb bones into a Dutch oven or soup pot and add 8 1/2 cups (2 liters) of water, pearl barley, split peas and 2 teaspoonfuls of salt.

split peas, barley, salt and bones in a pot

Bring to a boil, then simmer over low heat for one hour, removing any scum which comes to the surface. Just in case you’re not familiar with scumming a soup, this is what you want to remove and throw away.

soup scum on a spoon

While the broth is simmering, you can prepare the vegetables.

rutabaga, leeks, onion and carrots on a board
See the rutabaga/turnip/swede cubes in front next to the onion?

After an hour, the broth, barley and peas will look like this.

spoonful of barley and split peas

Add the Vegetables.

Adding vegetables to broth

Add the chopped carrot, onion, leeks and rutabaga to the broth and stir. Add another teaspoonful of salt and bring to a boil. When the soup begins boiling, lower the heat and let the soup simmer for another half an hour, stirring occasionally.

leeks in soup

Chop/shred the cabbage while the soup is simmering.

shredded cabbage on a board

At this point, the broth looks like this.

ready to add the cabbage

After simmering for half an hour, remove the lamb and add the shredded cabbage and continue to simmer for 15 minutes.

adding cabbage to soup

Add the Meat, and Serve the Scotch Broth.

pot of Scotch soup

This is what a vegetarian/vegan Scotch broth will look like. However, if you’ve used lamb, remove the meat from the bones, shred into small pieces and add it back into the soup. Add the chopped parsley and remove from heat. 

lamb in Scotch soup

Stir well; taste and adjust the seasoning. Ground black pepper is optional.

ladle of Scotch soup

Ladle into bowls while hot.

ladling Scotch soup into bowl

Sprinkle with more parsley if desired.

bowlful of Scotch broth

And enjoy–some crusty bread is nice with this soup.

spoonful of Scotch broth

 

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spoonful of Scotch broth

Scotch Broth (Scotch Soup)

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
A super hearty, traditional Scottish soup made with lamb, lots of vegetables and barley.
4.9 from 66 votes

Special Equipment

  • 1 Dutch oven (or large soup pot)

Ingredients

  • 3 oz lamb neck bones (one or two, use beef if you don't like lamb, but lamb is authentic)
  • 8 ½ cups water
  • 2 tsp sea salt (or Diamond Crystal Kosher salt, to taste)
  • ½ cup pearl barley (omit if making for a gluten free diet)
  • ½ cup dried split peas (soaked overnight, or boil for 5 minutes and let soak for 1 hour)
  • 1 medium onion (diced)
  • 2 medium carrots (sliced)
  • 1 small rutabaga (diced, turnip-if you're in the UK)
  • 1 small leek (cleaned and sliced)
  • 2 cups shredded cabbage (about half of a small head- I like Savoy, use kale if you don't like cabbage)
  • tsp black pepper (freshly ground, to taste)
  • 3 Tbsp chopped parsley (preferably fresh or frozen)

Instructions

Start the Scotch broth:

  • Put the lamb bones into a Dutch oven or large soup pot and add the water, barley, split peas, and salt.
  • Bring to a boil, then simmer over low heat for one hour, removing any scum which comes to the surface. Just in case you're not familiar with scumming a soup, this is what you want to remove and throw away.
  • While the broth is simmering, you can prepare the vegetables.
  • Add the chopped carrot, onion, leek and rutabaga to the broth and stir. Add another teaspoonful of salt and bring to a boil. When the soup begins boiling, lower the heat and let the soup simmer for another half an hour, stirring occasionally.
  • Chop/shred the cabbage while the soup is simmering.
  • After simmering for half an hour, remove the lamb and add the shredded cabbage and continue to simmer for 15 minutes.
  • This is what a vegetarian/vegan Scotch broth will look like. However, if you've used lamb, remove the meat from the bones, shred into small pieces and add it back into the soup. Add the chopped parsley and remove from heat. 
  • Stir well; taste and adjust seasoning. Ground black pepper is optional. Ladle into bowls while hot and serve immediately.

Notes

  • Make vegan or vegetarian by omitting the lamb neck and using vegetable stock or cubes.

Nutrition

Serving: 1 bowl | Calories: 119kcal | Carbohydrates: 25g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 619mg | Potassium: 367mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3038IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 1mg

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4.90 from 66 votes (66 ratings without comment)

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43 Comments

  1. Will definitely try this recipe. I was wondering where you got that dish with the long horned steers from? So cute.

  2. This recipe looks delicious! I can’t wait to impress my in-laws, who are originally from Dumbarton, with this lovely soup. What kind of “split peas” do you use that need soaking or parboiling?

    1. Hi France, just normal split peas. You can skip the soaking if you want, but it’s just the original way it’s made in Scotland. I bet your in-laws will be delighted! I have lots of other Scottish recipes, if you really want to floor them-hahahaha!

        1. Hi Beth, I would suggest reading my post if you have a question, as 9 times out of 10 it has been answered there. When you use the “jump to recipe button”, you miss all the extra information and tips that I spent many hours writing, you skip all the ads which is how I earn anything from my site to pay for the high cost of having a blog (not to mention my time), and then I have to take more time to respond.

          I absolutely do not mean for this to come across in a bad way (no attitude intended), but as you can imagine, it’s frustrating for me. :( Hopefully this will help in future, not just for you, but others who will read this. And yes, the soup freezes perfectly. I hope you give it a try as it’s delicious (and healthy)! :)

  3. Growing up 1st generation American of Scottish descent this delicious soup was a staple. We always used Lamb flank then served the meat, a boiled potato and some more turnip and parsnips on the side of the soup for supper. My heart is all in with this soup, the taste, the memories. My Scottish ancestors all gone now but these memories are forever.