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Scotch Broth Recipe

Scottish · Soup · 140 min total

A hearty Scottish soup made with lamb or beef, barley, and root vegetables, perfect for a cold day.

Ingredients

• 1 lb lamb shoulder or beef shin, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 turnip (about 8 oz), peeled and diced
• 1 leek, white and light green parts, sliced
• 1/2 cup pearl barley
• 8 cups beef or lamb stock
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat oil in a large pot over medium-high heat. Brown the meat in batches, then set aside.
2. Add onion, carrots, celery, turnip, and leek to the pot; cook for 5 minutes until softened.
3. Return meat to pot. Add barley, stock, bay leaf, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 1/2 hours until meat and barley are tender.
5. Remove bay leaf. Skim off any excess fat. Adjust seasoning.
6. Stir in parsley and serve hot.

Tips

• For a thicker broth, mash some of the vegetables against the side of the pot before serving.
• Can be made ahead and refrigerated for up to 3 days; flavors improve.
• Serve with crusty bread or oatcakes.

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