Name: Scotch Broth Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 9 h 40 min
Cuisine: Scottish
Ingredients: 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas); 1 large onion, finely chopped; 1 leek, washed and sliced; 1 medium turnip, peeled and finely chopped; 3 carrots, finely chopped; 3 celery sticks, trimmed and finely chopped; 200g kale, chopped; 1 tbsp vegetable or olive oil; 3 litres lamb stock

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Introduction

Scotch broth is a traditional Scottish soup, rich with wholesome barley, lentils, and fresh vegetables. This hearty dish is perfect for warming up on a chilly day and offers a comforting, nutritious meal for the whole family.

A white pan with a wooden handle sits on a beige cloth and wooden board on a white marbled surface, filled with a colorful soup showing layers of dark green kale leaves, bright orange carrot cubes, light beige chickpeas, and small white barley grains, all mixed in a light yellow broth. Next to the pan is a white bowl placed on a white plate holding the same soup, showing the same mix of kale, carrot, chickpeas, and barley with visible leafy and chunky textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils, and 50g green split or marrowfat peas)
1 tbsp vegetable or olive oil
1 large onion, finely chopped
1 leek, washed and sliced
1 medium turnip, peeled and finely chopped
3 carrots, finely chopped
3 celery sticks, trimmed and finely chopped
3 litres lamb stock
200g kale, chopped

Instructions

Step 1: Rinse the soup mix thoroughly and soak it in cold water for 8 hours or overnight, keeping it covered in a cool place. After soaking, drain and rinse the mix well.
Step 2: Heat the oil in a large pan over medium heat. Add the onion, leek, turnip, carrots, and celery. Cook covered for about 10 minutes until the vegetables are soft but not browned. Season with a generous pinch of salt and freshly ground black pepper.
Step 3: Pour the lamb stock into the pan and bring it to a gentle simmer. Add the drained soup mix, then cover partway and let it cook gently for 1 hour, or until the barley and split peas are tender.
Step 4: Taste and adjust the seasoning if needed. Stir in the chopped kale and continue cooking for another 10 to 15 minutes, until the kale is tender.
Step 5: Ladle the soup into bowls and serve hot for a satisfying, nourishing meal.

Tips & Variations

For a richer flavor, use homemade lamb stock or add a small lamb bone during cooking and remove before serving.
Feel free to substitute kale with cabbage or spinach if preferred.
To make this soup vegetarian, replace lamb stock with vegetable stock and omit any meat-based ingredients.
Add diced potatoes for extra heartiness if desired.

Storage

Store leftover Scotch broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if the soup has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white pan filled with a hearty soup showing three main layers: the bottom layer is a light greenish broth with a slightly oily texture, the middle layer contains diced orange carrots and white beans, and the top layer is dark green curly kale leaves scattered evenly throughout. Next to it, there is a white bowl filled with the same soup, resting on a white marbled surface, with the soup clearly showing the colorful mix of ingredients. The pan has a light wooden handle and is placed on a beige cloth over a wooden board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peas or lentils in Scotch broth?

Yes, you can substitute with similar pulses like green split peas or different lentil varieties, but the cooking time might vary slightly. Adjust accordingly and check for tenderness as you cook.

Is Scotch broth suitable for freezing?

Absolutely. Scotch broth freezes well and can be stored for up to 2 months. Just be sure to cool it completely before freezing and thaw it overnight in the fridge before reheating.