Description
Scotch Broth is a traditional Scottish soup made with lamb neck bones, pearl barley, split peas, and a medley of root vegetables and cabbage. This hearty, comforting soup is simmered slowly to develop rich flavors and tender textures, perfect for a warming meal. The recipe can easily be adapted to vegetarian or vegan diets by omitting the lamb and using vegetable stock instead.
Ingredients
Scale
Meat and Broth
- 3 oz lamb neck bones (one or two; use beef if you prefer, but lamb is authentic)
- 8 ½ cups water
- 2 tsp sea salt (or Diamond Crystal Kosher salt, to taste)
Grains and Legumes
- ½ cup pearl barley (omit for gluten-free)
- ½ cup dried split peas (soaked overnight, or boiled for 5 minutes then soaked for 1 hour)
Vegetables
- 1 medium onion, diced
- 2 medium carrots, sliced
- 1 small rutabaga (or turnip if in the UK), diced
- 1 small leek, cleaned and sliced
- 2 cups shredded cabbage (about half of a small head; Savoy is preferred, kale can be used as a substitute)
Seasonings and Garnish
- ⅛ tsp freshly ground black pepper (optional, to taste)
- 3 Tbsp chopped parsley (preferably fresh or frozen)
Instructions
- Simmer the Broth: Place the lamb neck bones into a Dutch oven or large soup pot. Add the water, pearl barley, split peas, and salt. Bring to a boil, then reduce the heat to low to simmer gently for one hour. Skim off and discard any scum that rises to the surface to keep the broth clear and clean-tasting.
- Prepare Vegetables: While the broth simmers, dice the onion, slice the carrots and leek, and dice the rutabaga. These vegetables will add depth of flavor and texture to the soup.
- Add Vegetables and Continue Cooking: Add the chopped carrot, onion, leek, and rutabaga to the broth. Stir in another teaspoon of salt. Bring the soup back to a boil, then reduce heat and simmer for another 30 minutes, stirring occasionally to prevent sticking and to evenly cook the vegetables.
- Shred the Cabbage: While the soup is simmering the second time, chop or shred the cabbage into bite-sized pieces to prepare for adding to the soup.
- Add Cabbage and Lamb Meat: After the 30 minutes of simmering with root vegetables, remove the lamb bones from the pot. Add the shredded cabbage to the soup and simmer for an additional 15 minutes until the cabbage is tender. Remove the meat from the lamb bones, shred it finely, and return it to the pot for added protein and flavor (omit for vegetarian version).
- Finish and Serve: Stir in the chopped parsley and season with freshly ground black pepper if desired. Taste and adjust the seasoning if necessary. Serve the soup hot in bowls immediately for the best experience.
Notes
- To make a vegan or vegetarian version, simply omit the lamb neck bones and use vegetable stock or vegetable broth cubes instead of water.
- Don’t worry about exact sizes of the onions, carrots, etc. as soup measurements are flexible and forgiving.
- Skimming the scum off the broth during simmering is important for a clear and clean-flavored soup.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg
