Scotch Broth

Name: Scotch Broth
Cook time: 155 min
Total time: 155 min
Yield: 6 servings
Cuisine: British
Ingredients: 900g Lamb Neck, Bone-In, or 2 small lamb shanks; 2 l Water, cold; 150g Pearled Barley, rinsed; soak for a few hours or overnight if possible; 75g Dried Split Peas, soaked overnight and drained; 2 Carrots, diced; 1 large Onions, diced; 2 stalks of Celery, diced; 400g Swede, rutabaga/Scottish turnip; small; diced; 1 large Leeks, sliced; 2 Bay Leaves; 4 sprigs of Thyme, fresh (or 1/2 tsp dried); 1 tsp Fine Sea Salt, plus more to taste; 1/2 tsp Pepper (Black), freshly ground; 150g Savoy Cabbage, finely shredded; about 1/4 head; 2 tbsp Flat-Leaf Parsley, fresh, chopped

A hearty, warming Scotch Broth made by slowly simmering meaty lamb neck with pearl barley and split peas until rich and comforting. Root vegetables and fragrant herbs deepen the flavor, while savoy cabbage and parsley added at the end give a fresh, tender finish. This rustic soup is perfect served with crusty bread for a cozy meal.

A hearty, warming Scotch Broth made by slowly simmering meaty lamb neck with pearl barley and split peas until rich and comforting... Show more

Traditional British Recipe

Health Grade

A- · Excellent

Time

2 hrs30 min

Price

1,49 €

Calories

395 kcal

low calorie

healthy

meal prep

one pot

Method

Soak the barley

Rinse the Pearled Barley well, then cover it with plenty of cold water and soak it overnight if you can. Put the Dried Split Peas in a separate bowl, cover with cold water, and soak them overnight too; drain both well before you start cooking.

Prep the vegetables

Peel and dice the Carrots, Onion, Celery, and Swede into small, even pieces. Trim the Leeks, slice them thinly, finely shred the Savoy Cabbage, and chop the Flat-Leaf Parsley. Keep the root vegetables and greens separate so you can add them at the right time.

Build the broth

Put the Lamb Neck, Bone-In in a large stockpot and add the Water (cold), barley, split peas, Bay Leaf, Thyme, Fine Sea Salt, and Pepper (Black). Bring it slowly to a boil, then lower the heat to a gentle simmer and skim off any foam that rises. Cook for 60 minutes, stirring once or twice so nothing sticks.

Add the roots

Stir in the carrots, onion, celery, and swede, then keep the soup at a steady simmer for 30 minutes. The broth should look hearty and the vegetables should be starting to soften, while the lamb becomes tender enough to pull apart.

Finish the soup

Lift the lamb out onto a board, let it cool just enough to handle, and pull the meat from the bones; chop or shred it into bite-size pieces and return it to the pot. Add the leeks and cabbage, then simmer for 10 minutes until the leeks are silky and the cabbage is tender but still bright. Fish out the bay leaf and thyme stems, then taste and adjust with a little more salt and pepper if needed.