Best 13 Scotch Broth Recipes

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In the realm of hearty and comforting soups, Scotch broth stands tall as a culinary masterpiece. Originating in Scotland, this traditional soup is a symphony of flavors, textures, and wholesome ingredients. With its humble beginnings as a simple broth made from mutton or lamb, Scotch broth has evolved into a diverse dish that embraces a variety of meats, vegetables, and grains. From the classic lamb-based broth to variations featuring beef, chicken, or vegetarian options, each recipe promises a unique gustatory experience. This article presents a collection of Scotch broth recipes, each carefully crafted to tantalize taste buds and warm the soul. Whether you prefer a traditional approach or a contemporary twist, these recipes offer a culinary journey that celebrates the essence of this iconic Scottish soup.

Here are our top 13 tried and tested recipes!

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

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

The ultimate antidote for cool spring nights, this old-fashioned farmhouse soup with shredded lamb offers sustenance without the heft. Garden-fresh peas lend a lightness, while turnips (which contain good-for-you fiber) add a mildly sweet bite to the meaty broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 3h10m

Yield Serves 6 to 8

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 pounds boneless lamb shoulder in one piece, plus its bones
2 large yellow onions, peeled and quartered
3 celery stalks, coarsely chopped
3 medium carrots, peeled and coarsely chopped
2 medium leeks, washed and trimmed, white and light-green parts cut on the bias into 2-inch pieces, trimmings reserved
1/2 teaspoon whole black peppercorns
Coarse salt
12 parsley stems, plus 1/2 cup leaves, finely chopped
2 medium turnips, peeled and halved (about 1 pound)
1/2 cup pearl barley
1 1/2 pounds English peas, shelled, or 1 1/2 cups frozen peas

Steps:

  • Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
  • Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.

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 II



Scotch Broth II image

This soup takes time to prepare for a special occasion. It needs overnight refrigeration but it is well worth the effort. Garnish with fresh parsley.

Provided by MC

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 12h25m

Yield 8

Number Of Ingredients 12

2 ¼ pounds leg of lamb
8 cups water
3 onions, chopped
3 turnips, chopped
2 carrots, chopped
1 tablespoon whole black peppercorns
½ cup barley
1 carrot, diced
2 onions, minced
1 leek, chopped
1 stalk celery, diced
2 turnips, diced

Steps:

  • To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 3 hours. Skim the surface as required.
  • Remove the shanks and any meat that has fallen off the bones and cool slightly. Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the vegetables. Cool the stock and refrigerate overnight, or until the fat has set on top and can be spooned off.
  • Cover the barley with water and soak for 1 hour.
  • Put the stock in a large pan and gently reheat. Add the drained barley, extra carrot, onion, leek, celery and turnip. Bring to a boil, reduce the heat and simmer for 30 minutes, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 5 minutes. Season well and serve with parsley.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 24.4 g, Cholesterol 91.9 mg, Fat 17.6 g, Fiber 5.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 171.3 mg, Sugar 7.6 g

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!

TRADITIONAL SCOTCH BROTH



Traditional Scotch Broth image

This the best soup to warm you up on a cold evening. It has a thick & hearty consistency that makes it a satisfying family meal. Doesn't cost much to make as you can use the cheapest cuts of lamb or mutton (whatever is available). I used Lamb shank in this recipe but I often use cheaper cuts and the results are just as good. Tastes even better the next day as the barley gets softer.

Provided by Loucooks1

Categories     Lamb/Sheep

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb piece lamb
1 cup pearl barley (soaked overnight if possible)
3 large carrots
2 medium onions
1 large leek
1 small turnips or 1 small swede
1/2 bunch fresh curly-leaf parsley (chopped)
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon ground coriander (Cilantro)
1 clove
1 bay leaf
3 liters cold water or 6 pints cold water

Steps:

  • Place Lamb in a large pan and cover with water.
  • place pan over med to high heat.
  • While the water is heating dice the turnip, 1 of the carrots and the onions.
  • grate the other 2 carrots and slice the leek.
  • Add these to your pan of simmering water and skim off froth as you cook for 15mins.
  • Rinse the barley and add to the pan together with the salt, pepper, ground coriander, clove, bay leaf and chopped parsley.
  • Continue to simmer the soup for approximately 2hrs or until the barley is soft and the soup has become thick and almost sticky.
  • Stir the soup as it cooks and skim off fat with a large spoon.
  • Add more hot water from the kettle if required.
  • Stir more often towards the end of cooking time as barley may stick to base of pan.
  • Remove the lamb 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones.
  • Cut the meat into small pieces and add to the soup.
  • Taste the soup, add more salt if necessary and serve.

SCOTCH BROTH I



Scotch Broth I image

This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor.

Provided by Sue H.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 8

2 pounds meaty beef soup bones
2 quarts water
6 whole black peppercorns
1 cup chopped carrots
1 cup turnips, chopped
1 cup chopped celery
½ cup chopped onion
¼ cup pearl barley

Steps:

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

Nutrition Facts : Calories 41.4 calories, Carbohydrate 9.3 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 42.3 mg, Sugar 2.1 g

SCOTCH BROTH



Scotch Broth image

Provided by Susan Glickman

Categories     Soup/Stew     Vegetable     Barley     Celery     Carrot

Yield Serves 6

Number Of Ingredients 7

A leg of lamb bone, cracked (with meat on it)
2 or 3 medium onions, whole
6 stalks of celery, diced
6 carrots, diced
1 garlic clove
1/2 cup pearl barley
salt, pepper, parsley, and some celery leaves

Steps:

  • Wash barley first. Put in kettle and add other ingredients. Cover with water. Cook slowly at least four hours. Soup should cook down until quite thick. Refrigerate for at least four hours. Add water when reheating to serve. Correct seasoning at that time and remove meat bone and celery leaves before serving.

MEMORY LANE SCOTCH BROTH



Memory Lane Scotch Broth image

When I was a kid my mom served us Campbell's Pepper Pot, Scotch Broth, and Black Bean Soups. Now that I'm in the nostalgic time of life, I wanted to eat these soups again, but Campbell's has discontinued the Black Bean and makes the Pepper Pot and Scotch Broth only in Canada. I ordered a case of the Pepper Pot from that big online retailer that sells everything, but decided to buckle down and recreate Scotch Broth and Black Bean Soup in my own soup pot. The Black Bean recipe is posted as Memory Lane Black Bean Soup, and here is the one for Scotch Broth. I combined bits and pieces from several other recipes found online, so if anything I learned came from you, thank you! This is more trouble than I normally go to to make soup, but if you have a craving for Scotch Broth, this one might do the trick. Chilling and skimming the fat from the broth is optional, but I think it tastes better if you do. This is a heart-warming soup on a wintry day.

Provided by Heirloom Tomato

Categories     Lamb/Sheep

Time 3h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 cup pearl barley
2 lamb shanks
1 tablespoon cooking oil (olive is fine)
8 cups beef broth (I use beef base)
4 cups water
1 bay leaf
1 teaspoon rosemary, finely chopped
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 tablespoon dried parsley
2 tablespoons butter
3 carrots, peeled and cut into 1/3-inch dice
1 turnip, peeled and cut into 1/3-inch dice
1 large onion, peeled and cut into 1/3-inch dice
1 medium leek, split lengthwise, cleaned, and cut into 1/3-inch dice
2 celery ribs, cut into 1/3-inch dice
pepper, freshly ground

Steps:

  • Soak the barley in cold water while you make the lamb broth.
  • Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil.
  • Add 8 cups of beef broth and 4 cups of water.
  • Bring to a simmer and simmer for ten minutes.
  • Skim the scum off the surface until it is clear.
  • Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot.
  • Simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone.
  • Remove lamb from the stock and cut meat into small pieces. Discard gristle, fat and bone.
  • Chill the stock, then skim the congealed lamb fat off the top and discard it.
  • Remove the bay leaf and discard.
  • Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. Do not brown.
  • Add the sauteed vegetables and the soaked drained barley to the stock and simmer, covered, about 45 minutes or until vegetables and barley are tender.
  • Add lamb meat back into the soup.
  • Taste and adjust the seasoning. Add a little salt if needed.
  • Serve piping hot with freshly ground pepper on top.

TRADITIONAL SCOTCH BROTH



Traditional Scotch Broth image

Granddad comes every Sunday for dinner and he has got to have his soup. This was a special request as it reminds him of his childhood. In the old days, the lamb was cooked and removed from the pot, then the soup was made. The lamb that made the stock, was then served as the main course, with veg, if you were lucky. You can't make Scotch Broth, without the lamb it just wouldn't be Scotch Broth. Prep time, does not include the overnight soaking, and cooking time excludes, the making of the stock. If you brown your lamb first you will get more flavour.

Provided by Tea Jenny

Categories     Vegetable

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 liters water
lamb bones or a piece lamb
50 g barley
1 medium onion, diced
175 g carrots, diced
100 g potatoes, diced
150 g leeks, chopped
50 g peas
salt and pepper

Steps:

  • The night before soak barley in cold water and put lamb in crock pot and leave overnight, or alternatively boil on stove top then simmer till ready.(I only use some water in the crock pot and add the rest to the cooking pot later).
  • Put stock in large soup pot and season.
  • Add barley and bring to the boil.
  • Add the next four ingredients and simmer till veg and barley are soft, if using flank meat cut some of the meat up and add to soup discarding any fat.
  • Add peas and simmer for another 5 to 10 minutes.
  • Serve with some crusty bread and enjoy.

Nutrition Facts : Calories 87.6, Fat 0.4, SaturatedFat 0.1, Sodium 40.1, Carbohydrate 19.3, Fiber 4, Sugar 4.2, Protein 2.7

SCOTCH BROTH



Scotch Broth image

The calendar says fall in just around the corner and my internal calendar is right in line. I am beginning to crave cool weather foods like soups and stews. I was reading an article about butterscotch candies and thought of the canned "Scotch Broth" I ate as a child. I checked, Campbell's isn't making it any longer, so the...

Provided by Marsha Gardner

Categories     Other Soups

Number Of Ingredients 11

2 Tbsp olive oil, extra virgin
2 oz onions, diced
4 celery stalks, diced
3 large carrots, peeled and diced
1/2 c rutabaga, diced small
kosher salt and freshly ground black pepper to taste
6 c chicken broth
8 sprig(s) thyme, fresh
2 lamb chops
1 c barley, cooked in 4 cups water, drained
1/4 c fresh parsley, chopped

Steps:

  • 1. Saute` onion in olive oil. When soft and translucent place in crock pot along with other vegetables.
  • 2. Brown lamb chops (use the most inexpensive cut you are able to find).
  • 3. When brown add to crock pot along with chicken broth.
  • 4. Cook barley in cups water over low heat until tender. Drain and add to crock pot. Cover and cook on low 8 hours.
  • 5. Pull chops from broth. Break up meat and return to pot. Discard bones.
  • 6. Just before serving stir 1/4 cup fresh chopped parsley.

SCOTCH BROTH WITH KALE



Scotch Broth with Kale image

Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn't entirely collapse. It's a simple equation that takes in whatever ingredients you have on hand. Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away. Then add kale, cabbage, spinach or chard. Dinner!

Provided by Melissa Clark

Categories     dinner, weekday, soups and stews, main course

Time 3h

Yield 4 servings

Number Of Ingredients 14

2 pounds bone-in lamb stew meat
2 teaspoons coarse kosher salt, more for seasoning
1/2 teaspoon black pepper, more for seasoning
1 medium potato, peeled and diced
2 large carrots, peeled and diced
2 medium turnips, peeled and diced
1 large leek, white and light green part only, cleaned and sliced
1/3 cup pearl barley
1 celery stalk, diced
4 thyme branches, tied into a bouquet garni with kitchen twine
1 bay leaf
8 ounces kale, stems removed, leaves coarsely chopped (2 1/2 packed cups)
Chopped parsley, for serving
Cider or malt vinegar, or fresh lemon juice, for serving

Steps:

  • Season meat generously with salt and pepper and let rest for at least 20 minutes.
  • In a medium pot, combine meat, 2 teaspoons salt, 1/2 teaspoon pepper, potato, carrots, turnips, leek, barley and celery. Drop in thyme and bay leaf. Add 2 1/2 quarts water and bring to a boil.
  • Reduce heat and simmer gently, turning lamb pieces occasionally and skimming any foam that rises to the surface, until meat is tender and beginning to fall apart, about 2 hours. (If the water level threatens to fall below the meat during simmering, partially cover the pot, or add a little more water.) Stir in kale and continue to cook for another 15 minutes, until lamb is truly spoon tender and kale is soft. Discard thyme bouquet and bay leaf. Taste and add more salt if needed. Ladle into bowls and sprinkle with parsley and a drizzle of vinegar or lemon juice.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 41 milligrams, Sugar 0 grams

Tips:

  • Use good quality lamb or mutton: This will give your broth a rich, flavorful base.
  • Don't overcrowd the pot: Give the ingredients plenty of room to cook and release their flavors.
  • Simmer the broth for at least 2 hours: This will allow the flavors to develop and deepen.
  • Season the broth to taste: Add salt, pepper, and other seasonings to your liking.
  • Serve the broth with your favorite toppings: Try crusty bread, crackers, or vegetables.

Conclusion:

Scotch broth is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple ingredients and a little time, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a comforting and nutritious soup, give scotch broth a try!

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