My grandmother’s kitchen always smelled like this Scotch Broth on cold Sunday afternoons.
She’d start it right after breakfast, letting the lamb bones simmer low while the rest of the house woke up.
By lunchtime, the barley had gone soft and the broth had thickened into something between a soup and a stew.
This is the version I make now, built on tender lamb, pearl barley, split peas and a generous mix of root vegetables.
It fills the house with warmth long before the first spoonful.
I first fell for cold weather cooking through dishes like my lamb stew recipe, and Scotch Broth quickly became its heartier, brothier cousin.
If you like a soup that eats like a full dinner, this one is for you.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 2 hours 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Scotch Broth Recipe
This soup turns humble ingredients into something deeply comforting. It is the kind of meal that tastes even better the longer it sits.
The lamb becomes fall apart tender after a long, slow simmer. The barley and split peas thicken the broth naturally, so there is no flour or cream needed.
It also happens to be a fantastic way to use up root vegetables sitting in your crisper drawer.
A big batch of Beef Barley Soup taught me how forgiving barley based soups can be, and Scotch Broth is just as flexible.
- One pot meal with protein, grains and vegetables all in the same bowl
- Naturally thickened broth with no cream or flour required
- Freezer friendly, so you can make a double batch and stock your freezer
- Budget friendly, since it relies on inexpensive cuts of lamb
- Gets better on day two, making it ideal for meal prep
Ingredients
Scotch Broth leans on a handful of pantry staples plus a good cut of lamb and a mix of root vegetables.
Everything simmers together low and slow, so precise knife cuts are not required, just a rough, even dice.
The full list below serves six generously. My Cabbage Barley Soup uses a similar barley base if you want to compare notes before you shop.
- 1 1/2 pounds lamb shoulder or lamb shanks, bone in
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup pearl barley, rinsed
- 1/3 cup dried green split peas, rinsed
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 7 cups lamb or beef stock
- 2 large carrots, peeled and diced
- 1 medium turnip or rutabaga (swede), peeled and diced
- 1 parsnip, peeled and diced
- 1 leek, white and light green parts, sliced and rinsed well
- 2 cups shredded green cabbage or chopped kale
- 1/4 cup chopped fresh parsley, for finishing
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a large, heavy bottomed pot that can handle a long simmer without scorching.
A few of these tools make the process a bit smoother.
If you cook a lot of soups and stews, most of this list is probably already in your kitchen.
My Potato Leek Soup uses the same core setup, so it is worth having on hand for both recipes.
- Large Dutch oven or heavy bottomed soup pot, at least 6 quarts
- Sharp chef’s knife
- Cutting board
- Fine mesh skimmer, for removing foam from the broth
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Tongs, for lifting the lamb out to shred
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make Scotch Broth or any long simmered soup.
None of them are required, but they make the process noticeably easier.
For a smaller version of this pot, my Crockpot Lamb Stew is a good place to see how the same tools translate to a slow cooker.
1. Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven holds heat evenly through a long simmer, which matters a lot for a soup that cooks for over two hours.
It also goes straight from stovetop to table, so you can serve family style right out of the pot.
2. Fine Mesh Skimmer
Scotch Broth releases quite a bit of foam once the lamb bones start simmering, and a wide, fine mesh skimmer makes that first skim much faster than a spoon.
A clear broth at the start makes for a cleaner, better tasting soup by the end.
3. Quality Lamb Bone Broth
A rich, well seasoned lamb or beef bone broth gives this soup a deeper flavor than water alone, especially if your lamb cut is on the leaner side.
I keep a few cartons on hand for busy weeks when I want big flavor without simmering stock from scratch.
4. Pearl Barley, Pantry Size Bag
Since this recipe uses barley often, buying a larger bag saves money over the small grocery store boxes.
It also keeps well in the pantry, so it is ready whenever a soup craving hits.
Step-by-Step Instructions: How to Make Scotch Broth
Follow these steps in order and you will end up with a rich, well balanced broth every time. Take your time with the first skimming step, since it sets up how clean and flavorful the final soup will taste.
This method builds on the same slow braising approach I use in my Crockpot Lamb Stew, just adapted for the stovetop.
1. Sear the Lamb and Soften the Aromatics
- Pat the lamb shoulder or shanks dry with paper towels, then season generously with salt and pepper.
- Heat the butter or olive oil in your Dutch oven over medium high heat until shimmering.
- Add the lamb and sear on all sides for about 3 to 4 minutes per side, until deeply browned. Work in batches if needed so the pot is not overcrowded.
- Remove the lamb to a plate and set aside.
- Lower the heat to medium, add the diced onion to the same pot, and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
2. Build the Broth and Skim
- Return the seared lamb to the pot, along with any juices that collected on the plate.
- Add the bay leaves, thyme sprigs, 1 teaspoon salt, black pepper, and the lamb or beef stock.
- Bring the pot to a boil over high heat, then reduce to a low simmer.
- Using your fine mesh skimmer, skim off any foam or scum that rises to the surface over the first 10 to 15 minutes. This step keeps the finished broth clear rather than cloudy.
- Cover the pot partially and let it simmer gently for 1 hour, so the lamb starts to become tender.
3. Add the Barley and Split Peas
- After the lamb has simmered for an hour, stir in the rinsed pearl barley and split peas.
- Bring the pot back to a gentle simmer, then partially cover again.
- Cook for 45 minutes, stirring every so often to prevent the barley from sticking to the bottom of the pot.
- Check the liquid level partway through. If the broth looks like it is reducing too quickly, add an extra half cup of water or stock.
4. Add the Root Vegetables
- Stir in the diced carrots, turnip or rutabaga, parsnip, and sliced leek.
- Simmer uncovered for 30 to 35 minutes, until the vegetables and barley are completely tender and the broth has thickened slightly.
- Taste the broth at this point and adjust the salt and pepper as needed. The flavor should taste rounded and savory, not flat.
5. Finish with Cabbage and Parsley
- Stir in the shredded cabbage or chopped kale.
- Simmer for another 5 to 7 minutes, just until the greens are wilted and bright, not mushy.
- Remove the bay leaves and thyme sprigs from the pot and discard them.
6. Shred the Lamb and Combine
- Carefully lift the lamb out of the pot using tongs and set it on a cutting board.
- Let it cool for a few minutes, then remove and discard any bones and large pieces of fat.
- Shred the meat into bite sized pieces using two forks.
- Return the shredded lamb to the pot and stir to combine, letting it warm through for 2 to 3 minutes.
7. Rest, Taste, and Serve
- Turn off the heat and stir in the chopped parsley.
- Give the broth a final taste and adjust the seasoning one more time.
- Let the soup rest for 5 minutes off the heat before ladling into bowls. This short rest lets the flavors settle.
- Serve hot, with extra parsley sprinkled on top if you like.
Tips for The Best Scotch Broth
A few small adjustments make a big difference in how this soup turns out.
Most of these come down to patience and seasoning as you go.
The same low and slow approach applies to almost any hearty soup, including my Vegetable Soup if you want a lighter, meatless option on hand too.
- Do not skip the skimming step, since it keeps the broth clear rather than cloudy
- Rinse the barley and split peas before adding them, to wash away excess starch
- Cut the vegetables into similar sizes so everything cooks evenly
- Season in layers, tasting after each major addition rather than only at the end
- If the broth thickens too much overnight, thin it with a splash of water or stock when reheating
- Bone in lamb adds more flavor to the broth than boneless cuts
Serving Suggestions
Scotch Broth is filling enough to stand on its own as a full meal.
That said, a few sides round it out nicely for a heartier spread.
A warm basket of Buttery Dinner Rolls is perfect for soaking up the last bit of broth in the bowl.
- A crusty loaf of bread for dipping
- A simple green salad with a light vinaigrette
- A wedge of sharp cheddar on the side
- A pot of tea, for a properly Scottish finish
- Extra chopped parsley or chives for a fresh, herby garnish
Variations of Scotch Broth
This soup is easy to adjust based on what you have on hand or what your family prefers.
Traditional versions vary from household to household, so feel free to make it your own.
If you like broths with a bit more spice, my Mulligatawny Soup is another British inspired soup worth trying next.
- Swap the lamb for beef shin or beef short ribs for a different but equally rich flavor
- Use yellow split peas instead of green for a slightly sweeter finish
- Add a smoked ham hock alongside the lamb for extra depth
- Make it vegetarian by using vegetable stock and skipping the meat entirely, adding extra beans for protein
- Stir in a splash of Worcestershire sauce near the end for a savory boost
- Add a diced potato along with the other root vegetables for an even heartier bowl
Storage and Reheating
Scotch Broth stores beautifully and, like most brothy soups, tends to taste even better the next day.
Plan on leftovers being a highlight, not an afterthought.
The same storage approach works well for my Lamb Ragu, another slow simmered dish that keeps well.
- Refrigerate in an airtight container for up to 4 days
- Freeze in individual portions for up to 3 months
- Thaw frozen portions in the refrigerator overnight before reheating
- Reheat gently on the stovetop over medium low heat, stirring occasionally
- Add a splash of water or stock when reheating, since the barley continues to absorb liquid as it sits
Nutritional Facts
Nutrition will vary slightly depending on the cut of lamb and stock you use, but here is a general estimate per serving, based on six servings total.
For a similar comfort food comparison, my Lentil Soup runs on the lighter side if you are watching calories more closely.
- Calories: approximately 340 per serving
- Protein: approximately 26 grams
- Carbohydrates: approximately 30 grams
- Fat: approximately 13 grams
- Fiber: approximately 7 grams
- Sodium: approximately 620 milligrams
Health Benefits of Key Ingredients
Beyond tasting good, this soup is genuinely nourishing.
The combination of lean protein, whole grains, and root vegetables covers a lot of nutritional ground in one bowl.
My Italian Wedding Soup follows a similar philosophy of packing protein and vegetables into a single pot.
- Lamb provides high quality protein along with iron and vitamin B12
- Pearl barley is rich in fiber, which supports digestion and helps you feel full longer
- Split peas add plant based protein and additional fiber to the broth
- Carrots and parsnips offer beta carotene and other antioxidants
- Leeks and cabbage bring vitamin C and other immune supporting nutrients
- Turnip or rutabaga adds potassium along with a mild, slightly sweet flavor
FAQs About Scotch Broth
1. What is Scotch Broth traditionally made with?
Scotch Broth is traditionally made with lamb or mutton, pearl barley, split peas, and a mix of root vegetables like carrots, turnips, and leeks.
Some versions also include lentils or cabbage, depending on the region and household.
2. Can I make Scotch Broth without lamb?
Yes, you can substitute beef, or leave the meat out entirely for a vegetarian version using vegetable stock.
Just note that the flavor will be milder without a bone in cut of meat.
3. Why is my Scotch Broth too thick?
The barley and split peas continue to absorb liquid as the soup sits, which naturally thickens it over time.
Simply stir in a splash of water or stock when reheating to loosen it back up.
4. Do I need to soak the barley or split peas first?
Soaking is not required for this recipe, since the long simmer time is enough to soften both the barley and split peas.
If you prefer, soaking them for a few hours beforehand can shorten the overall cooking time slightly.
5. Can I make this soup in a slow cooker?
Yes, you can sear the lamb and onions first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours.
Add the cabbage during the last 30 minutes so it does not overcook.
Scotch Broth
Ingredients
- 1 1/2 pounds lamb shoulder or lamb shanks 680g, bone in
- 2 tablespoons butter or olive oil 30ml
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1/2 cup pearl barley 120ml, rinsed
- 1/3 cup dried green split peas 80ml, rinsed
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon salt 5ml, plus more to taste
- 1/2 teaspoon black pepper 2.5ml
- 7 cups lamb or beef stock 1.65L
- 2 large carrots peeled and diced
- 1 medium turnip or rutabaga swede, peeled and diced
- 1 parsnip peeled and diced
- 1 leek white and light green parts, sliced and rinsed well
- 2 cups green cabbage or chopped kale shredded, 480ml
- 1/4 cup fresh parsley 60ml, chopped, for finishing
Equipment
- Large Dutch oven or heavy-bottomed soup pot at least 6 quarts
- Sharp chef’s knife
- Cutting board
- Fine Mesh Skimmer for removing foam from the broth
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Tongs for lifting the lamb out to shred
- Enameled cast iron Dutch oven (optional) optional, holds heat evenly
- Fine mesh skimmer (optional) optional, makes skimming foam easier
Method
- Pat the lamb dry, season generously with salt and pepper, then sear in hot butter or oil until deeply browned on all sides. Remove and set aside.
- Lower the heat and cook the onion until softened and translucent. Stir in the garlic and cook until fragrant.
- Return the lamb to the pot with the bay leaves, thyme, salt, pepper, and stock. Bring to a boil, reduce to a simmer, and skim off any foam that rises to the surface.
- Cover partially and simmer gently for 1 hour, allowing the lamb to become tender.
- Stir in the rinsed pearl barley and split peas. Bring to a gentle simmer, partially cover, and cook for 45 minutes, stirring occasionally to prevent sticking.
- Stir in the carrots, turnip, parsnip, and leek. Simmer uncovered for 30 to 35 minutes until the vegetables and barley are tender and the broth thickens. Season to taste.
- Stir in the shredded cabbage or kale and simmer for 5 to 7 minutes until wilted. Discard the bay leaves and thyme sprigs.
- Lift the lamb out, let it cool slightly, then remove and discard bones and large fat pieces. Shred the meat with two forks and return it to the pot to warm through.
- Stir in the chopped parsley, adjust seasoning one final time, and let the soup rest for 5 minutes off the heat before serving hot.
Nutrition
Notes
- Do not skip the skimming step—it keeps the broth clear rather than cloudy.
- Rinse the barley and split peas before adding them to wash away excess starch.
- Cut the vegetables into similar sizes so everything cooks evenly.
- Season in layers—taste after each major addition rather than only at the end.
- If the broth thickens too much overnight, thin it with a splash of water or stock when reheating.
- Bone-in lamb adds more flavor to the broth than boneless cuts.
- Swap the lamb for beef shin or short ribs for a different but equally rich flavor.
- For a vegetarian version, use vegetable stock and skip the meat, adding extra beans for protein.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- This soup tastes even better the next day, making it ideal for meal prep.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Scotch Broth is one of those soups that rewards patience with a deeply comforting bowl at the end.
It is humble, filling, and easy to make your own with whatever vegetables you have on hand.
I hope this recipe finds its way onto your table on a cold evening soon.
If you give it a try, I would love to hear how it turned out, so leave a comment below or share a photo when you make it.
Recommended:
- Bean Soup Recipe
- Chicken And Wild Rice Soup Recipe
- Beef Noodle Soup Recipe
- Spring Vegetable Soup Recipe
- Same Day Sourdough Bread Recipe
