Best Memory Lane Scotch Broth Recipes

TRADITIONAL SCOTCH BROTH RECIPE

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.

TRADITIONAL SCOTCH BROTH

Steps:

• Cook the onions and garlic in the lard or butter until softened, 4-6 minutes. Add the lamb, herbs, barley, split peas, salt and broth. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours. Skim off any foam.
• Add the carrot, turnip, rutabaga and parsnip. Simmer for another hour.
• Remove the bay leaves and thyme sprigs. Remove the meat, shred it and discard the bones. Return the shredded meat to the pot along with the leek and cabbage. Simmer for another 30 minutes. Add salt to taste. We like this soup on the thick side, almost a stew. If you prefer the soup a bit thinner, add some more broth.
• Serve garnished with fresh chopped parsley.

SCOTCH BROTH (SCOTCH SOUP)

Steps:

• Put the lamb bones into a Dutch oven or large soup pot and add 8 1/2 cups (2 liters) of water, barley, split peas and 2 teaspoonfuls of salt.
• Bring to a boil, then simmer over low heat for one hour, removing any scum which comes to the surface. Just in case you're not familiar with scumming a soup, this is what you want to remove and throw away.
• While the broth is simmering, you can prepare the vegetables.
• After an hour, the broth, barley and peas will look like this.
• Add the chopped carrot, onion, leek and rutabaga to the broth and stir. Add another teaspoonful of salt and bring to a boil. When the soup begins boiling, lower the heat and let the soup simmer for another half an hour, stirring occasionally.
• Chop/shred the cabbage while the soup is simmering.
• At this point, the broth looks like this.
• After simmering for half an hour, remove the lamb and add the shredded cabbage and continue to simmer for 15 minutes.
• This is what a vegetarian/vegan Scotch broth will look like. However, if you've used lamb, remove the meat from the bones, shred into small pieces and add it back into the soup. Add the chopped parsley and remove from heat.
• Stir well; taste and adjust seasoning. Ground black pepper is optional. Ladle into bowls while hot and serve immediately.

MEMORY LANE SCOTCH BROTH

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.

SCOTCH BROTH

Steps:

• Slice the beef into bite sized pieces. Place in a large saucepan with the bay leaf, bouillon cubes, seasoning and 2.3 litres/4pints water. Slowly bring to the boil, cover and simmer for 1hour.
• Add all the vegetables and barley, then salt and freshly ground black pepper to taste. Return to the boil, cover and simmer for a further 1hour or until all the vegetables, barley and beef are really tender.
• Remove from the heat, remove the bay leaf. Skim off any fat which is floating on the surface. Adjust the seasoning to taste and stir in the parsley. Serve in bowls with crusty bread.

TRADITIONAL SCOTCH BROTH

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

Steps:

• Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
• Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
• Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

SCOTCH BROTH

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.

PEARLY SCOTCH BROTH

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

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.