Scotch Broth Recipe with Lamb

Homemade traditional Scotch broth soup with lamb, barley and savoy cabbage.

Scotch Broth Recipe with Lamb

Loaded with pearl barley, split peas, marrowfat peas and plenty of vegetables, Scotch broth makes a little bit of lamb shoulder and stock go a very long way in this fairly Traditional British or Scottish soup.

Course Main Course, Soup

Cuisine British

Keyword scotch broth, scotch broth lamb, Scottish scoth broth recipe

Prep Time 15

Cook Time 2 45

Pulse Soaking Time 8

Total Time 11

Servings Servings

Calories 366kcal

Author Brian Jones

Ingredients

100 g Pearl Barley ½ Cup
50 g Dried Marrowfat Peas ¼ Cup
50 g Yellow Split Peas ¼ Cup
2 Medium Onions 300g
3 Medium Carrots 300g
2 Sticks Celery
2 tablespoon Vegetable Oil
300 g Lamb Shoulder 11oz (Mutton will also work well)
1 teaspoon Freshly Ground Black Pepper
Salt As required, this will be defined by your stock
1½ Litres 6¼ Cups Lamb Stock
250 g Savoy Cabbage 2 Packed Cups

Instructions

Pour the pearl barley, marrowfat peas and yellow split peas into a bowl of water and allow them to soak over night.
Cut the onions in half, peel them and then cut them into a 5mm (¼") dice.
Cut the carrots into a similarly sized dice as the onions.
Chop the celery into cubes roughly the same size as the carrots and onions.
Heat a 24cm or 10" heavy-based saucepan over a low-medium heat and when it is hot, add the cooking oil, followed by the onion, carrot and celery. Gently sweat the vegetables for 10-12 minutes without adding any colour.
Cut the lamb shoulder into a rough 1cm (just under ½") dice.
Once the vegetables have sweat down, add the diced lamb and black pepper, and stir to combine.
Pour in the lamb stock and have a taste, adding salt as required, cover with a lid and simmer on low for 1 hour.
Drain the pulses that have been soaking and rinse them until the water runs clear, then add them to the soup. Return the lid and cook for about 70-80 minutes or until the marrowfat peas are tender and cooked.
Remove the woody stems from the savoy cabbage and then cut it into 1cm (just under ½") thick shreds, add it to the soup and cook for a final 10 minutes. Having the lid on or off for this section makes no real difference.

Video

Nutrition