Scotch Broth (Scotch Soup)
A super hearty, traditional Scottish soup made with lamb, lots of vegetables and barley.
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 onion medium (diced)
- 2 carrots medium (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)
- ⅛ tsp black pepper (freshly ground, to taste)
- 3 Tbsp chopped parsley (preferably fresh or frozen)
Instructions
- 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.
- Please don't worry about the size of the onion, carrots, etc. This is a soup, so measurements aren't critical.
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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