Description
A hearty and traditional Scottish soup featuring a wholesome mix of pearl barley, split peas, lentils, and fresh vegetables simmered in flavorful lamb stock. This comforting Scotch broth is perfect for cozy meals and showcases a wonderful balance of protein-rich legumes and nutrient-packed greens.
Ingredients
Scale
Soup Mix
- 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)
Vegetables & Aromatics
- 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
Other Ingredients
- 1 tbsp vegetable or olive oil
- 3 litres lamb stock
Instructions
- Prepare the Soup Mix: Rinse the soup mix thoroughly under cold water. Then soak it in cold water for 8 hours or overnight in a covered container placed in a cool area. Once soaked, drain and rinse the mix well to prepare for cooking.
- Sauté Vegetables: Heat the oil in a large pan over medium heat. Add the finely chopped onion, sliced leek, chopped turnip, carrots, and celery. Cover with a lid and fry gently for about 10 minutes, stirring occasionally, until the vegetables are softened but not browned. Season with a generous pinch of salt and freshly ground black pepper.
- Add Stock and Simmer: Pour the lamb stock into the pan with the vegetables and bring it to a steady simmer. Add the drained soup mix to the pan, then partly cover and let it gently simmer for 1 hour. Stir occasionally and ensure the barley and split peas cook until tender.
- Incorporate Kale and Finish Cooking: After the legumes and barley are tender, stir in the chopped kale. Continue cooking the broth gently for another 10-15 minutes until the kale softens and blends into the soup.
- Season and Serve: Taste the broth and add additional salt and pepper if necessary. Ladle the hot Scotch broth into bowls and serve immediately, enjoying its rich, warming flavors.
Notes
- Soaking the barley and peas overnight significantly reduces cooking time and helps improve digestibility.
- You can substitute lamb stock with vegetable stock for a milder flavor or to make it suitable for vegetarians if omitting meat-based ingredients.
- For a thicker broth, slightly reduce the stock or cook uncovered in the final stages to evaporate excess liquid.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Prep Time: 15 minutes (plus 8 hours soaking time)
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
Keywords: Scotch broth, Scottish soup, barley soup, split peas, lamb stock, healthy soup, hearty meal
