Name: Scotch Broth Recipe
Prep time: PT-490150H29M31S
Cook time: 1 h 25 min
Total time: 9 h 35 min
Cuisine: Scottish
Ingredients: 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils, and 50g green split or marrowfat peas); 1 large onion, finely chopped; 1 leek, washed and sliced; 1 medium turnip, peeled and finely chopped; 3 carrots, finely chopped; 3 celery sticks, trimmed and finely chopped; 200g kale, chopped; 1 tbsp vegetable or olive oil; 3 litres lamb stock

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Introduction

Scotch broth is a traditional Scottish soup, hearty and nourishing, perfect for chilly days. Packed with tender vegetables, barley, and split peas, it offers a comforting blend of flavors and textures.

Ingredients

250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils, and 50g green split or marrowfat peas)
1 tbsp vegetable or olive oil
1 large onion, finely chopped
1 leek, washed and sliced
1 medium turnip, peeled and finely chopped
3 carrots, finely chopped
3 celery sticks, trimmed and finely chopped
3 litres lamb stock
200g kale, chopped

Instructions

Step 1: Rinse the broth mix thoroughly and soak it in cold water for 8 hours or overnight, keeping it covered in a cool place. Once soaked, drain and rinse well.
Step 2: Heat the oil in a large pan and add the onion, leek, turnip, carrots, and celery. Cook covered for about 10 minutes until the vegetables are soft but not browned. Season with a pinch of salt and freshly ground pepper.
Step 3: Pour in the lamb stock and bring it to a gentle simmer. Add the drained broth mix to the pan, then cook partially covered for 1 hour or until the barley and split peas are tender. Adjust seasoning if needed.
Step 4: Stir in the chopped kale and continue cooking for another 10 to 15 minutes until the kale is tender. Serve hot, ladled into bowls.

Tips & Variations

For a vegetarian option, substitute lamb stock with vegetable stock and omit any meat-based ingredients.
Adding a splash of acid, like a squeeze of lemon or a dash of malt vinegar, can brighten the flavors just before serving.
Use fresh seasonal kale or substitute with sturdy greens like cavolo nero or spinach.

Storage

Store leftover Scotch broth in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little water or stock if it has thickened too much. Scotch broth also freezes well; allow it to cool completely before freezing and consume within 2 months for best quality.

How to Serve

A white pot filled with a thick vegetable soup sits on a beige cloth over a wooden board on a white marbled surface. The soup has a clear broth and contains three main layers: the bottom layer is light green with softened yellow grains and chickpeas, the middle layer includes chopped bright orange carrots and white potatoes, and the top layer is covered with dark green kale leaves. Next to the pot is a white bowl placed on a white plate that holds a similar portion of the soup, showing all the colorful vegetable layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Scotch broth without soaking the broth mix overnight?

Soaking the broth mix softens the grains and legumes, reducing cooking time and improving texture. While it’s possible to cook without soaking, expect a longer simmering time and potentially uneven cooking.

Is there a substitute for lamb stock if I don’t have it?

Yes, you can use beef stock, vegetable stock, or even chicken stock as a substitute. Each will slightly alter the flavor but will still yield a delicious soup.