Traditional Scotch Broth Recipe
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 2 carrots (100g)
- • 1 onion (100g)
- • 1 leek (100g)
- • 1 small neep (150g)
- • 110g barley (1/2 cup)
- • 70g split dried peas - ideally green but yellow is fine (1/3cup)
- • Salt and pepper to taste
- • 2.5 litres of lamb, chicken, or beef stock
- • 30g butter/oil
- • 2 tbsp parsley
- • 250g shredded white cabbage (a few handfuls) or kale
- • 200g shredded meat (optional)
- • 1 leek
- • 1 carrot
- • 1 onion
- • Lamb neck/bones or beef with bones
- • Salt and pepper to taste
- • 3 litres cold water
Preparation Steps
Finely chop onion and leek and dice carrots and neep.
Add butter or oil to the pot and melt.
Add onion and leek and allow to cook for 5 minutes but not brown.
Add chopped carrots and neep.
Add split peas and barley and pour over the stock, own stock recipe below.
Bring to the boil then turn down to simmer for 1 hour.
Add shredded cabbage (or kale) and leftover meat if using and simmer for a further 15 minutes
Stir through parsley before serving.
Roughly chop the ingredients into large chunks and add to the pot, bring to the boil, and allow to simmer for 1.5 hours.
Add salt and pepper and taste.
If you want a more robust stock, reduce further. You can top the stock up with water, or vegetable stock when you make the soup.
Remove all stock ingredients, setting aside any meat you want to add to the soup later and the stock in another bowl/pot and continue with instructions below.