How to make Scotch broth
A Scotch broth recipe with lamb and lots of fresh veg, including potatoes, barley and bacon is the perfect way to warm up in chilly weather
By Prima Team
Scotch broth is a cheap and filling soup that’s perfect to cook up for chilly days. Making your own soup is easier than you think, plus it’s tastier – and will be less salty – than many shop bought versions.
Broths are thin soups with a base traditionally flavoured by boiling meat, bones or vegetables. Bulked out with vegetables and pulses, they’re inexpensive, flavoursome and hearty. They can be made even more filling with the addition of potatoes, dumplings and, of course, a big wedge of bread to mop up all that tasty soup.
Traditionally, Scotch broth is made by boiling a neck of mutton which is then removed while the broth has root veg and barley added to it. Sometimes the mutton was shredded and added back into the broth.
For this recipe, we use lamb neck fillets plus the addition of streaky bacon for extra flavour. The vegetables we use are carrots, parsnips, onions and peas, but chopped swede would be a great addition, too.
You can make four decent portions of Scotch broth with this recipe. Great for supper or lunch, it’ll also make a great work lunch – just pop it in Tupperware with a strong seal or a flask.
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- Yields:
- 4
- Prep Time:
- 15 mins
- Cook Time:
- 1 hr
- Total Time:
- 1 hr 15 mins
Ingredients
- 1 tbsp.
vegetable oil
- 250 g
lamb neck fillets, cut into 2cm (¾in) cubes
- 2
parsnips, roughly chopped
- 2
carrots, roughly chopped
- 1
onion, finely chopped
- 3
smoked streaky bacon rashers, finely sliced
- 125 g
pearl barley
- 1 l
lamb stock
- 75 g
frozen peas
1 small handful parsley, finely chopped
Directions
- Step 1Heat oil over high heat in a large casserole. Brown lamb all over – do this in batches if necessary to stop the lamb from sweating rather than browning. Add parsnips, carrots, onion, potato and bacon. Fry for 3- 5 mins.
- Step 2Add the pearl barley and mix well. Pour in the stock and stir well, scraping any sticky goodness from the bottom of the casserole.
- Step 3Bring to the boil, cover and simmer gently for 40-50min until lamb is tender.
- Step 4 Stir in the peas, heat through, then check the seasoning.
- Step 5The Scotch broth is now ready – transfer to individual bowls, garnish with parsley and serve.
Holding a Burns supper? Discover more Burns Night recipes here.
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