This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Scotch Broth Recipe

A traditional soup, made with mutton or lamb and thickened with pearl barley. With some good bread, it's a meal in itself. To be at its best, it should be made the day before. Any surplus fat will then have risen to the top, and can be removed.

Ingredients

For 6/8 helpings:

2 lbs/900gr Neck of Mutton or Lamb (the former will have more flavour, if you can find it); cut into pieces by your butcher
2 oz/60gr Pearl Barley, blanched in boiled water for 2 minutes
1 oz/30gr Green Split Peas, soaked in cold water overnight (optional)
4 pints/2.3 litres Water
½ lb/450gr large Carrots, peeled and diced
½ lb/450gr Turnips, peeled and diced
1 Leek, split half way down from the green end, carefully-washed, then chopped
2 Celery stalks, washed and chopped
1 teaspoon (5ml) Salt
1 teaspoon (5ml) freshly-ground Black Peppercorns
2 tablespoons (30ml) freshly-chopped Parsley

Method

1. Put the meat in a saucepan, large enough to hold all the ingredients, and pour over the water.
2. Bring this to the boil over a medium heat, skimming off any scum as it comes to the surface.
3. Add the pepper, barley and the drained split peas – if using. Not the salt.
4. Reduce the heat, and maintain a simmer for 1½ hours.
5. Add the carrot, celery, leek, onion, turnip and salt.
6. Cook for a further ½ hour, or until the vegetables are tender.
7. Remove the meat with a perforated spoon, and when it's cold enough to handle, remove the meat from the bones and return it to the pot – discarding the bones.

If serving now, sprinkle each bowl with a little chopped parsley. But as mentioned above, the soup is greatly improved if the fat is removed after an overnight rest.

Reviews / Comments

Not yet reviewed

Be the first to add a review