Traditional Scotch Broth

Warm up with a hearty bowl of Traditional Scotch Broth, a classic Scottish soup brimming with wholesome flavors and rustic charm. This comforting dish features tender lamb neck or shank simmered to perfection alongside pearl barley, vibrant root vegetables like carrots, parsnip, and turnip, and aromatic herbs such as bay leaf and parsley. A touch of dried split peas adds optional creaminess, while a long, slow cooking process ensures deep, rich flavors in every spoonful. Perfect for cozy family dinners or an authentic taste of Scottish heritage, this nutrient-packed broth is best served steaming hot with crusty bread or oatcakes. Easy to make in a single pot, this satisfying recipe is a must-try for soup lovers looking for tradition and heartiness in one meal!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 500 grams lamb neck or shank (bone-in)
• 75 grams pearl barley
• 50 grams dried split peas (optional)
• 2 medium carrots
• 1 medium parsnip
• 1 medium leek
• 2 stalks celery stalks
• 1 medium onion
• 1 small turnip (or swede/rutabaga)
• 2 tablespoons fresh parsley (chopped)
• 2.5 liters water or beef stock
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper

Directions

Step 1

Rinse the pearl barley and, if using, soak the split peas in water for at least 4 hours or overnight. Drain and set aside.

Step 2

In a large heavy-bottomed pot, place the lamb neck or shank and add the water or beef stock. Bring to a boil, then reduce heat to a gentle simmer. Skim off any foam or impurities that rise to the surface.

Step 3

Once the broth is clear, add the bay leaf and cover the pot. Let the lamb simmer for about 1 hour to release its flavor and soften.

Step 4

Meanwhile, peel and dice the carrots, parsnip, turnip, and onion into small cubes. Slice the leek and celery finely. Set the vegetables aside.

Step 5

After 1 hour, remove the lamb from the pot and set it aside to cool slightly. Strain the broth if needed to remove any small pieces of bone or fat. Return the clear broth to the pot.

Step 6

Add the pearl barley, split peas (if using), and the prepared vegetables to the pot. Simmer gently for about 40–50 minutes, stirring occasionally, until the barley and vegetables are tender.

Step 7

While the soup simmers, shred the cooled lamb meat, discarding any bones and excess fat. Return the shredded meat to the pot.

Step 8

Season the broth with salt and freshly ground black pepper. Simmer for an additional 10 minutes, then check the seasoning, adjusting as needed.

Step 9

Serve the Scotch Broth hot, garnished with freshly chopped parsley. Enjoy it with a slice of crusty bread or oatcakes for an authentic touch!

Nutrition Facts

Serving size	3871.3 grams (3871.3g)

Amount per serving	% Daily Value*
Calories	2045

Total Fat 105.60g	135%
Saturated Fat 41.20g	206%
Polyunsaturated Fat 1.00g
Cholesterol 402mg	134%
Sodium 3079mg	134%
Total Carbohydrate 166.60g	61%
Dietary Fiber 41.00g	146%
Total Sugars 34.90g
Protein 118.70g	237%

Vitamin D 0IU	0%
Calcium 384mg	30%
Iron 21mg	114%
Potassium 3752mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 22.7%

Carbs: 31.9%