Description
Scotch Broth is a traditional Scottish soup made with a hearty blend of barley, split peas, and lentils, combined with fresh vegetables and tender lamb stock. This comforting dish is simmered slowly to develop rich flavors and is finished with nutritious kale for a wholesome, satisfying meal perfect for chilly days.
Ingredients
Scale
Soup Mix
- 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)
Vegetables
- 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
Liquids and Fat
- 1 tbsp vegetable or olive oil
- 3 litres lamb stock
Instructions
- Soak the soup mix: Rinse the broth mix thoroughly, then soak it in cold water for 8 hours or overnight, covered and kept in a cool place. After soaking, drain and rinse the mix well.
- Sauté the vegetables: Heat the oil in a large pan over medium heat. 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 generous pinch of salt and freshly ground black pepper.
- Simmer with stock: Pour in the lamb stock and bring the mixture to a gentle simmer. Add the soaked and drained soup mix. Cover partially and cook gently for about 1 hour until the barley and peas are tender.
- Add kale and finish cooking: Stir in the chopped kale and continue to cook for another 10-15 minutes, until the kale is tender. Adjust seasoning with salt and pepper if needed.
- Serve: Ladle the hot Scotch broth into bowls and serve immediately for a warming and nutritious meal.
Notes
- Soaking the broth mix overnight helps to tenderize the grains and legumes and reduces cooking time.
- Using lamb stock enhances the traditional flavor, but vegetable stock can be substituted for a lighter version.
- Keep the broth covered partially during simmering to retain moisture while allowing some steam to escape.
- The kale adds a nutritious boost, but other greens like cabbage or spinach can be used as alternatives.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes plus 8 hours soaking
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
Keywords: Scotch broth, Scottish soup, barley soup, lentil soup, lamb broth, hearty soup, traditional Scottish dish
