Scotch Broth Recipe
- Total Time: 57 Minutes
- Yield: 4 1x
Description
This Scotch broth recipe is a favourite with my Scottish husband, although he likes me to substitute the lamb for ham hock. This traditional brothy soup is hearty, healthy and filling. For vegetarians, just remove the meat and substitute for something like butternut squash.
Instead of the pearl barley that I have added into the ingredients below, you could use Scotch broth mix. Do you need to soak Scotch broth mix? One of the Scotch broth mixes I do use on occasions, takes around 8-10 hours to soak, hence why I just choose a pearly barley, as that does not require pre-soaking.
It is quite filling, and if you are looking to find a dish that fills you up, but are watching what you eat, then this is a winner! My husband likes this in a flask when he is out fishing, as it is better than a couple of limp old sarnies!
I would add a note that I occasionally like to keep my vegetables slightly on the larger size, although many Scottish people prefer theirs diced. I will let you choose your size. Just make sure you prod your vegetables in the pan before serving, to make sure that they are soft and cooked through.
Ingredients
- 350 g trimmed lamb neck fillet cut into small chunks – a good butcher will do this. Alternatively you could use ham or ham hock.
- 1 onion chopped
- 1 leek well rinsed, sliced in half and chopped
- 1 tbsp of oil
- 160 g carrots diced
- 100 g swede or turnip diced
- 1 litre of lamb/chicken/vegetable stock depending on what you like.
- Cupful of frozen peas or a small can of sweetcorn (drained) is nice
- 70 g pearl barley
- Salt & Pepper
Instructions
Place the oil in a large saucepan and soften the onion and leek for about 4 minutes. Add the lamb or Ham and fry for a further 3 minutes, stirring the lamb continually. Remove and set aside the onion, leek and lamb mix from this saucepan. Add the stock and the pearl barley to the saucepan. Bring this to the boil for ten minutes, ensuring that a lid is on so as not to evaporate the liquid.After ten minutes add the lamb, onion and leek mix along with the carrots and swede. Cover and simmer for around 35 minutes. For the last five minutes add your peas/sweetcorn. Check for seasoning and add salt and pepper if required. If you feel there is not enough liquid in the broth for your liking, then by all means do add some more stock.
Serve and enjoy
Notes
Make it vegetarian/vegan by removing meat, or swap the meat from lamb to beef or ham.
- Prep Time: 5 Minutes
- Cook Time: 52 Minutes
- Category: Soup
- Method: Stove
- Cuisine: British
Nutrition
- Serving Size: 1/4
- Calories: 308
- Sugar: 7.9g
- Sodium: 573.4mg
- Fat: 11.1g
- Saturated Fat: 3.3g
- Unsaturated Fat: 1g
- Trans Fat: 0.2g
- Carbohydrates: 31.8g
- Fiber: 7g
- Protein: 22.3g
- Cholesterol: 62.1mg
Can I use broth mix after soaking and how much. I would like to do it in a slow cooker with a ham hock. If so do I use ten same amount of liquid. Thanks
Hi there ….. yes pre soak your scotch broth mix … if using a slow cooker I would add more liquid, more because of the addition of the scotch broth mix. It tends to soak it up a little bit more. Keep an eye on it and just add a little more liquid if need be throughout. Some people like their soups thick, I am not a fan of thick soup unless it’s fully blended, so always tend to add a bit for kettle water. Be careful not to add too much water as a slow cooker doesn’t evaporate the liquid as much as a saucepan does. Enjoy and show your photos, as I love to see people’s creations! – Best wishes – Em!