Best 5 Pearly Scotch Broth Recipes

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In the realm of hearty and comforting soups, Scotch broth takes a prominent place. This traditional Scottish dish is a symphony of flavors and textures, combining succulent lamb or beef, tender vegetables, and a rich broth infused with pearl barley's nutty goodness. Its soul-warming aroma fills the kitchen as it simmers gently, promising a delightful culinary experience. Explore our collection of Scotch broth recipes, ranging from classic renditions to modern interpretations, each offering a unique twist on this beloved soup. Whether you prefer a traditional lamb-based broth or a lighter chicken version, we have a recipe to suit your taste. Vegetarian enthusiasts will find solace in our vegetable-packed version, while those seeking a touch of indulgence can explore our Scotch broth with dumplings or even a creamy variation. Dive into the world of Scotch broth and let its comforting embrace nourish your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL SCOTCH BROTH RECIPE



Traditional Scotch Broth Recipe image

This Scotch Broth recipe comes together perfectly to create a hearty and delicious soup. Made traditionally with mutton, this warming dish is the perfect partner to counter Scotland's not so warming weather!

Provided by Phil & Sonja

Categories     Recipes

Time 1h30m

Number Of Ingredients 18

1 leek
1 carrot
1 onion
Lamb neck/bones or beef with bones
Salt and pepper to taste
3 litres cold water
2 carrots (100g)
1 onion (100g)
1 leek (100g)
1 small neep (150g)
110g barley (1/2 cup)
70g split dried peas - ideally green but yellow is fine (1/3cup)
Salt and pepper to taste
2.5 litres of lamb, chicken, or beef stock
30g butter/oil
2 tbsp parsley
250g shredded white cabbage (a few handfuls) or kale
200g shredded meat (optional)

Steps:

  • Finely chop onion and leek and dice carrots and neep.
  • Add butter or oil to the pot and melt.
  • Add onion and leek and allow to cook for 5 minutes but not brown.
  • Add chopped carrots and neep.
  • Add split peas and barley and pour over the stock, own stock recipe below.
  • Bring to the boil then turn down to simmer for 1 hour.
  • Add shredded cabbage (or kale) and leftover meat if using and simmer for a further 15 minutes
  • Stir through parsley before serving.
  • Roughly chop the ingredients into large chunks and add to the pot, bring to the boil, and allow to simmer for 1.5 hours.
  • Add salt and pepper and taste.
  • If you want a more robust stock, reduce further. You can top the stock up with water, or vegetable stock when you make the soup.
  • Remove all stock ingredients, setting aside any meat you want to add to the soup later and the stock in another bowl/pot and continue with instructions below.

Nutrition Facts : Calories 1360 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 418 milligrams cholesterol, Fat 92 grams fat, Fiber 4 grams fiber, Protein 108 grams protein, SaturatedFat 39 grams saturated fat, ServingSize 1, Sodium 537 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 45 grams unsaturated fat

PEARLY SCOTCH BROTH



Pearly Scotch Broth image

This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread.

Provided by PaulaG

Categories     Stocks

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 shoulder lamb chops
1/3 cup pearl barley
1 large carrot, peeled and cubed
2 leeks, white part only, cut into 1/2-inch pieces
1 -2 celery rib, thickly sliced
6 cups water
salt
pepper
1/4 cup parsley, chopped

Steps:

  • In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
  • Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
  • Ladle into serving dishes and garnish with parsley.
  • Enjoy!

SCOTCH BROTH SOUP



Scotch Broth Soup image

Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! -Ann Main, Moorefield, Ontario

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 9

2 pounds meaty beef soup bones (beef shanks or short ribs)
8 cups water
6 whole peppercorns
1-1/2 teaspoons salt
1 cup chopped carrots
1 cup chopped turnips
1 cup chopped celery
1/2 cup chopped onion
1/4 cup medium pearl barley

Steps:

  • In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 499mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

SCOTCH BROTH



Scotch Broth image

This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.

Provided by Millereg

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs lamb breast (with bone) or 3 lbs stewing lamb (with bone)
8 cups cold water
1/2 cup pearl barley
2 tablespoons butter
2 carrots, peeled and diced
1 turnip, peeled and diced
2 celery ribs, diced
1 onion, diced
seasoning

Steps:

  • In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
  • Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
  • Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
  • Remove meat from broth; cut meat from bone and cut in small pieces.
  • Discard the bones and return the meat to the soup.
  • Continue simmering.
  • In a skillet, melt the butter over medium heat.
  • Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
  • Add the vegetables to the soup.
  • Simmer for about 10 minutes, or until the vegetables are tender.
  • Add salt, pepper, and seasonings to taste.

SCOTCH BROTH



Scotch Broth image

"Add a side of bread to this luscious concoction of lamb, vegetables and barley, and you'll have all a hungry body needs," notes Kelsey Hamilton, Highland Park, New Jersey. "I skim the fat to fit our lighter way of eating."

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 4 servings.

Number Of Ingredients 20

1 lamb shank (about 1 pound)
2 teaspoons canola oil
4 cups water
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 whole cloves
1 medium onion, halved
1 medium carrot, halved
1 celery rib, halved
1 bay leaf
1/4 cup minced fresh parsley
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon whole peppercorns
SOUP:
1/3 cup medium pearl barley
1-1/2 cups julienned peeled turnips (1-inch pieces)
1 cup coarsely chopped carrots
1 medium leek (white portion only), thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender., Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings. , Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes. , Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.

Nutrition Facts : Calories 224 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 601mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

Tips:

  • Choose high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final product. Look for ripe, seasonal vegetables and high-quality cuts of meat.
  • Don't overcrowd the pot: If you add too many ingredients to the pot, they won't cook evenly and the broth will be cloudy. Add the ingredients in batches if necessary.
  • Simmer, don't boil: A gentle simmer is ideal for making broth. Boiling will make the broth tough and cloudy.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or vinegar to brighten the flavor.
  • Let the broth cool completely before storing: This will help to prevent the growth of bacteria.

Conclusion:

Whether you're looking for a hearty winter meal or a light and refreshing summer soup, pearly scotch broth is a great option. It's flavorful, nutritious, and easy to prepare. With a few simple tips, you can make a delicious, homemade broth that will impress your friends and family. So next time you're looking for a delicious and satisfying soup, give pearly scotch broth a try!

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