Scotch Broth
This classic Scotch Broth is the ultimate cold-weather comfort food—a hearty, broth-based soup packed with tender lamb, pearl barley, split peas, and a medley of root vegetables. Slowly simmered to perfection, it fills the kitchen with warmth and delivers a deeply satisfying, one-pot meal that tastes even better the next day. Naturally thickened without cream or flour, it's a flexible, budget-friendly recipe that's perfect for meal prep and freezer-friendly storage.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 30gProtein: 26gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 620mgPotassium: 550mgFiber: 7gSugar: 6gVitamin A: 80IUVitamin C: 25mgCalcium: 6mgIron: 15mg
Tried this recipe?Let us know how it was!