How to Make Scotch Broth – A Hearty Traditional Scottish Soup

--- published by foodie Parmod.

If you’re after a hearty, wholesome soup that’s steeped in tradition and full of comforting flavours, look no further than Scotch broth. This beloved Scottish classic is a filling dish made from lamb or mutton, pearl barley, and a medley of root vegetables. Perfect for cold weather or whenever you need a warm, nourishing meal, Scotch broth is simple to prepare and incredibly satisfying.

In this blog post, we’ll walk you through how to make Scotch broth using traditional ingredients and easy steps, all under 1000 words.

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🥣 What Is Scotch Broth?

Scotch broth is a traditional Scottish soup with a long history. It’s made with a base of lamb or mutton, bulked out with pearl barley, split peas, and plenty of seasonal vegetables such as carrots, leeks, swede, and onion. The broth is slow-cooked to allow the flavours to develop, resulting in a thick, hearty soup that eats almost like a stew.

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🧾 Ingredients

This recipe serves 4–6 people.

For the broth:

500g lamb neck or scrag end (on the bone)

1.5 litres cold water

1 onion, peeled and halved

Salt and freshly ground black pepper

For the soup:

100g pearl barley (soaked for 1 hour)

75g dried split peas (optional, soak overnight)

2 carrots, diced

1 small swede (rutabaga), diced

1 leek, sliced

1 stick celery, chopped

1 tbsp chopped parsley (for garnish)

> 💡 For a vegetarian version, simply skip the lamb and use vegetable stock – it will still be delicious and hearty!

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👩‍🍳 Method: How to Make Scotch Broth

Step 1: Make the broth

Place the lamb in a large stockpot and cover with cold water. Add the halved onion and a pinch of salt. Bring to the boil, then reduce the heat and simmer gently for 1–1.5 hours, skimming off any foam or fat that rises to the top.

Step 2: Strain and reserve

Once the meat is tender and the broth is flavourful, remove the lamb and onion. Discard the onion. Allow the lamb to cool slightly before removing the meat from the bones. Shred the meat into bite-sized pieces and set aside. Strain the broth through a fine sieve or muslin if you want a clearer soup.

Step 3: Add grains and veg

Return the strained broth to the pot. Add the soaked and drained barley and split peas. Simmer for 20 minutes. Then add all the diced vegetables (carrots, swede, leek, celery). Simmer for another 30–40 minutes or until all ingredients are soft and the broth is thickened.

Step 4: Return the meat

Add the shredded lamb back into the pot. Season to taste with salt and pepper. Warm through for 5 minutes.

Step 5: Serve and garnish

Ladle the Scotch broth into bowls and garnish with chopped parsley. Serve hot with crusty bread or oatcakes.

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🧡 Why You’ll Love Scotch Broth

Nutritious – Packed with protein, fibre, and vitamins.

Budget-friendly – Uses affordable cuts of meat and simple ingredients.

Comfort food – Perfect for cold nights and warming the soul.

Make-ahead – Tastes even better the next day and freezes well.

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🕰️ Storage & Reheating Tips

Fridge: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 3 months.

Reheat: Gently on the hob or in the microwave, adding a splash of water if it has thickened too much.

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📌 Tips for Success

Soak your barley and split peas to help them cook more evenly.

Don’t rush the simmering – slow cooking allows the flavours to develop fully.

Add a few cabbage leaves or kale in the last 10 minutes for extra greens.

If using mutton instead of lamb, increase cooking time for tenderness.

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🎵 A Cultural Note

Scotch broth is often associated with traditional Scottish hospitality and family meals. It’s been a staple in British kitchens for centuries and features in many regional variations. Whether served as a starter or main course, it's always hearty, humble, and homely.

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✍️ Final Thoughts

Scotch broth is one of Britain’s finest traditional soups – rich, rustic, and deeply comforting. With simple ingredients and slow simmering, you can bring a taste of Scotland to your kitchen. Whether enjoyed as a midweek meal or a Sunday supper, this classic dish is bound to warm both hearts and bellies.

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--- write ✍️ by foodie Parmod.