Introduction
Scotch Broth is a classic Scottish soup that is thick, hearty, and nourishing. Made with lamb, barley, and a variety of vegetables like carrots, turnips, and leeks, this dish is perfect for warming up on a cold day. The slow-cooked flavors make this a comforting and satisfying meal that showcases Scotland’s traditional culinary roots.
Ingredients
- 1 lb (450g) lamb shoulder, cubed
- 1/2 cup (100g) pearl barley
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 1 turnip, peeled and diced
- 1 leek, cleaned and sliced
- 2 celery stalks, chopped
- 8 cups (2 liters) of beef or lamb stock
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: a bay leaf and a few sprigs of thyme
Instructions
- Prepare the Lamb:
- In a large pot, heat a small amount of oil over medium heat. Add the cubed lamb and cook until browned on all sides. Remove the lamb from the pot and set it aside.
- Cook the Vegetables:
- In the same pot, add the chopped onion, carrots, turnip, leek, and celery. Cook for about 5 minutes until the vegetables begin to soften.
- Add the Barley and Stock:
- Return the browned lamb to the pot, along with the pearl barley. Pour in the beef or lamb stock, and add the bay leaf and thyme if using. Stir well.
- Simmer the Broth:
- Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 1.5 to 2 hours. Stir occasionally and skim off any foam or fat that rises to the surface.
- Season and Serve:
- Season the broth with salt and pepper to taste. Remove the bay leaf and thyme sprigs. Ladle the hot Scotch Broth into bowls, garnish with fresh parsley, and serve with a slice of rustic bread on the side.