Scotch broth
A classic from the Scottish Highlands, Scotch Broth is as nourishing as it is satisfying. We make ours with slow-cooked lamb, root vegetables, pearl barley, and split peas — a slow-simmered soup with depth and body, the kind that lingers warmly after each spoonful.
Serve with thick slices of crusty bread, buttered generously.
Ingredients 18
800 g boneless lamb shoulder
2 tbsp butter
1 onion, medium, diced
3 cloves garlic, minced
1⁄2 cup pearl barley
1⁄3 cup dried green split peas
4 thyme sprig
2 bay leaves
1.5 l chicken stock
1 carrot, large, diced
1 turnip, peeled and diced
1 swede, peeled, diced
1 parsnip, peeled, diced
1⁄2 cup green cabbage, shredded
1 leek, medium, chopped, rinsed and drained
parsley, fresh, chopped, for garnish
4 tbsp olive oil
Salt and pepper
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Method 12
Heat a large heavy base pot over medium to high heat.
Add the and the , cook for about 8 minutes or until well browned.
Remove the and set aside.
Add the , , , , , and to the pot. Cook for 8 minutes, stirring frequently.
Add the , , and . Cook for a further 2 minutes.
Add the back into the pot and pour in all of the .
Place a lid on the pot, turn it down to low, and cook for 2 hours.
Add the , , and shredded . Stir to combine evenly.
Place the lid back on and cook for a further 50 minutes.
Turn off the heat and let it cool for about 10 minutes.
Taste and add salt and pepper as preferred.
Ladle into serving bowls and garnish with chopped parsley.
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Notes
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