Scotch Broth Recipe

Introduction

Scotch broth is a hearty, traditional Scottish soup packed with wholesome vegetables, tender barley, and nutritious peas. It’s the perfect comfort food for chilly days, offering rich flavors and satisfying textures in every spoonful.

Ingredients

• 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils, and 50g green split or marrowfat peas)
• 1 tbsp vegetable or olive oil
• 1 large onion, finely chopped
• 1 leek, washed and sliced
• 1 medium turnip, peeled and finely chopped
• 3 carrots, finely chopped
• 3 celery sticks, trimmed and finely chopped
• 3 litres lamb stock
• 200g kale, chopped

Instructions

1. Step 1: Rinse the broth mix and soak it in cold water for 8 hours or overnight, keeping it covered in a cool place. After soaking, drain and rinse well.
2. Step 2: Heat the oil in a large pan and gently fry the onion, leek, turnip, carrots, and celery for 10 minutes, covered with a lid, until the vegetables are soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
3. Step 3: Pour the lamb stock into the pan and bring the mixture to a simmer. Add the drained broth mix, cover partially, and gently simmer for 1 hour, or until the barley and peas are tender.
4. Step 4: Season with additional salt and pepper if needed. Stir in the chopped kale and cook for another 10–15 minutes until the kale is tender.
5. Step 5: Ladle the soup into bowls and serve warm.

Tips & Variations

• For extra richness, use homemade or good quality lamb stock.
• Substitute kale with savoy cabbage or spinach if preferred.
• Adding diced lamb or leftover roast lamb can make the soup more filling.
• Soaking the broth mix overnight softens the grains for even cooking.

Storage

Store leftover Scotch broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until piping hot. The flavors often improve after a day, making it an excellent make-ahead meal. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Scotch broth without soaking the broth mix?

Soaking the broth mix overnight helps soften the grains and peas, reducing cooking time and improving texture. If you skip soaking, expect a longer cooking time and potentially firmer legumes.

Can I use vegetable stock instead of lamb stock?

Yes, you can use vegetable stock to make a vegetarian version, though it will have a lighter flavor. To add depth, consider including smoked paprika or a splash of soy sauce.

Scotch Broth Recipe

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★★★★★

4.7 from 56 reviews

• Author: Noah
• Total Time: 9 hrs 35 mins
• Yield: 6 servings 1x

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Description

A hearty and traditional Scottish soup featuring a mix of barley, lentils, split peas, and fresh vegetables simmered slowly in flavorful lamb stock, finished with tender kale for a nourishing meal that’s perfect for chilly days.

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Ingredients

Scale 1x2x3x

Broth Mix

• 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils, and 50g green split or marrowfat peas)

Vegetables & Aromatics

• 1 tbsp vegetable or olive oil
• 1 large onion, finely chopped
• 1 leek, washed and sliced
• 1 medium turnip, peeled and finely chopped
• 3 carrots, finely chopped
• 3 celery sticks, trimmed and finely chopped
• 200g kale, chopped

Liquids & Seasoning

• 3 litres lamb stock
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Soak the Soup Mix: Rinse the broth mix thoroughly and soak it in cold water for 8 hours or overnight, keeping it covered in a cool place. After soaking, drain and rinse the mix well to prepare for cooking.
2. Sauté the Vegetables: Heat the oil in a large pan over medium heat. Add the finely chopped onion, sliced leek, turnip, carrots, and celery. Cover with a lid and fry gently for about 10 minutes until the vegetables soften without browning. Season lightly with a generous pinch of salt and freshly ground black pepper.
3. Add Stock and Simmer: Pour the lamb stock into the pan with the vegetables and bring it to a gentle simmer. Add the soaked and drained soup mix to the pan. Partially cover the pan and let the soup simmer gently for about 1 hour, or until the barley and split peas are tender, stirring occasionally to prevent sticking.
4. Incorporate Kale: Once the grains and legumes are tender, season the soup again if necessary. Stir in the chopped kale and continue to simmer for another 10-15 minutes until the kale is tender and fully cooked through.
5. Serve: Ladle the hot Scotch broth into bowls and serve immediately as a comforting, wholesome meal.

Notes

• Soaking the broth mix overnight reduces cooking time and improves digestion.
• You can use vegetable stock instead of lamb stock for a lighter variation.
• Kale can be substituted with other leafy greens like spinach or cabbage if preferred.
• Adjust seasoning at the end to ensure balanced flavors.
• Leftovers taste even better the next day as the flavors meld.

• Prep Time: 10 mins plus 8 hours soaking
• Cook Time: 1 hr 25 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Scottish

Keywords: Scotch broth, traditional Scottish soup, barley soup, lentil soup, hearty soup, lamb stock soup, vegetable broth, kale soup