Scotch Broth is a traditional Scottish recipe that is based around a few
essential ingredients. Mutton or lamb is central and cheaper cuts are
used such a neck or shin. Pearl Barley is used to thicken the broth.
Root vegetables are the main ingredients in Scotch
Broth, commonly being
carrots and either turnip or swede. However, different vegetables are
often added depending on what is in season. Onions and celery are
typical additional ingredients as are turnips and a variety of herbs.
The cut of meat also varies depending on what is to hand. Beef is often used
and less commonly chicken.
Not surprisingly, Scotch Broth
tastes better when left in the fridge overnight and re-heated the next day,
the flavours are more intense. Cooling in the fridge also has the benefit
that the fat in the broth will rise to the surface and form a crust which
can easily be removed. This broth makes an excellent main course meal when
served with either crusty bread or potatoes.
Note that the preparation time above is the initial preparation. Some
of the vegetable preparation can also be be done while the broth is
Neck of mutton or lamb (see below)
600g / 1lb 6oz
Turnip / swede
200g / 7oz when chopped
300g / 11oz
Pearl barley (see below)
70g / 2½ oz
A few sprigs fresh or 1 teaspoon dried
2 (fresh if possible)
Salt and pepper
COOK'S NOTES We have written a short article all about neck of lamb, if you want
to learn more about this excellent cut of meat then
click here. Ask your
butcher to cut the neck of lamb into three or four pieces so that it
easily fits into a large pan.
Pearl Barley comes in a few forms, some require soaking overnight others
requiring around an hours cooking time. Our Pearl Barley required cooking
for 1 hour and ten minutes. Read the instructions on the pack carefully and
add your Pearl Barley either earlier or later in the cooking process
depending on how long the pack indicates it should be cooked for.
Our recipe and full instructions tells you all you need to know about
making Scotch Broth but if you start the video below you will see the full
VIDEO OF HOW TO COOK SCOTCH BROTH
1 Large pan
Wash the carrots and outside of the cabbage.
Roughly slice the carrots, and cabbage. Peel the onion and roughly slice it.
Finely chop the celery.
Place the neck of mutton / lamb into a large pan,
fill with water and bring to the boil on a medium heat. Let it boil
for a few minutes and a scummy froth will appear on the surface of
the water. Take it off the heat and dispose of the water and any
bits leaving just the cleaned lamb / mutton.
Add about 1½ litre of water (or stock) over the lamb and then
add the onions, carrots, celery, bay leaves and thyme. Season with
salt and pepper. More salt and pepper can be added later if required
when the soup is cooked. Bring the broth to a boil and then turn
down the heat to a simmer. Cook for 1 hour.
We now add the Pearl Barley to the Scotch Broth,
stir well and continue to cook for for a further 30 minutes.
Finally add cabbage and swede to the broth. Stir these in
well and cook for an additional 40 minutes. Add more hot water if
the soup dries out.
Take each piece of the neck of lamb from the pan and
separate the meat from fatty gristle and bone. It's easy to do this
with a knife and fork.
Cut any larger bits of lamb into smaller chunks then add the meat
back to the pan and cook for five more minutes.
Have a taste of the Scotch Broth and add more salt
and pepper as required.
Serve into large bowls and garnish with a
sprig or two of parsley. Serve with crusty bread. It will keep in
the fridge for a couple of days and tastes even better for it!
Why throw away first water. Surely this has all flavours of the meat. I come from the Hebrides and use my own home grown meat, and have never thrown any liquid. I just lift any scum off the top and it is absolutely beautiful. Also I use broth mixture rather than barley
8 August 2012
From: Not Given
Hey Martin, turn the heat right down and simmer it gently.
21 November 2012
From: Not Given
I also added celeriac and for a veggie option sweet potato, mushrooms served in a
Yorkshire pudding lovely xx
12 January 2011
I made this soup tonight and it was delicious. I always buy scotch broth tins from the supermarket and thought id try making it myself, it tasted so much better! The only thing
I found was that all the water was nearly gone by the time the soup was ready,
I don't know if its cos there was so many ingredients in the pot but i just topped it up with boiling water and it fixed it right away :) will definitely be making this again.