Scotch Broth (Scottish Soup) Recipe

I traced a surprising regional tweak in the history of Scotch Broth and used a little-known Highland method in my version.

I love Scotch Broth, it’s a soup that hides a hearty secret. Using lamb neck and pearl barley gives it a dense, satisfying texture that makes you think it’s been simmering for hours even when you haven’t got the time.

The meat and barley team up in a way that’s simple but stubbornly memorable, kinda like finding an old family note tucked into a cookbook. I keep fiddling because I’m drawn to Scottish Recipes, small tweaks that nod to tradition but still leave you wondering what’s different.

If you like something honest with a little mystery, this one calls you back.

Ingredients

• Lamb neck: rich protein and collagen, gives deep savory flavor and mouthfeel, its fatty.
• Pearl barley: chewy whole grain, lots of fibre, gentle nutty taste, keeps you full.
• Split peas: starchy plant protein, creamy when cooked, adds thickness and earthy flavour.
• Leek: mild oniony sweetness, aromatic, adds softness and subtle depth to broth.
• Swede/rutabaga: slightly sweet, starchy root, provides body and a gentle sweet edge.
• Savoy cabbage: tender leaves, vitamin rich, adds light crunch and a fresh green note.
• Marrow bone: optional, melts into gelatin, boosts richness and deep meaty taste.

Ingredient Quantities

• 1 lb (450 g) lamb neck or stewing lamb, bone in if possible cut into chunks
• 1/2 cup (100 g) pearl barley rinsed
• 1/2 cup (100 g) dried green or marrowfat split peas rinsed
• 1 large onion chopped
• 1 large leek white and light green parts sliced
• 2 medium carrots peeled and diced
• 1 medium swede or rutabaga (about 300 g) peeled and diced
• 2 celery stalks diced
• 2 cups (about 200 g) shredded savoy or green cabbage
• 6 to 8 cups (1.5 to 2 L) lamb or beef stock or water
• 2 bay leaves
• 1 tsp dried thyme or 2 sprigs fresh thyme
• 2 tbsp chopped fresh flat leaf parsley
• Salt and freshly ground black pepper to taste
• 1 to 2 tbsp vegetable oil or butter optional
• Optional marrow bone or beef shin for extra richness

How to Make this

1. Rinse the pearl barley and split peas under cold water until it runs clear, pat the lamb pieces dry and season them with salt and pepper.

2. Heat 1 to 2 tbsp oil or butter in a large heavy pot over medium high heat, brown the lamb pieces well on all sides (include the marrow bone or beef shin now if using) then lift them out and set aside.

3. Turn the heat down a bit and add the chopped onion and sliced leek to the pot, sweat them until soft and a little golden, scraping up any browned bits from the bottom.

4. Return the lamb to the pot, pour in 6 to 8 cups of stock or water to cover, add the bay leaves and thyme, bring to a gentle boil then skim off any scum from the surface.

5. Stir in the rinsed pearl barley and split peas, reduce to a low simmer, cover partially and cook about 45 to 60 minutes until the meat is getting tender and the grains and peas have started to soften.

6. Add the diced carrots, swede (rutabaga) and diced celery, continue to simmer, partially covered, another 20 to 30 minutes until the root veg are tender and the barley and peas are cooked through.

7. Add the shredded cabbage and most of the chopped parsley, simmer 5 to 10 minutes more so the cabbage is wilted but still has texture.

8. Remove the meat and any bones, shred the meat with two forks and return it to the pot; discard bones and bay leaves. If you used a marrow bone, scoop the marrow into the soup if you like extra richness.

9. Taste and season with salt and freshly ground black pepper, adjust thickness by adding more stock if it’s too thick or simmering uncovered if you want it reduced. Serve hot with the remaining parsley sprinkled on top.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt), with lid
2. Sharp chef’s knife (for cutting lamb and veg)
3. Sturdy cutting board, preferably one for meat and one for veg
4. Vegetable peeler
5. Wooden spoon and slotted spoon for stirring and skimming
6. Colander or fine mesh sieve for rinsing barley and peas
7. Measuring cups and measuring spoons
8. Ladle for serving
9. Tongs plus two forks for shredding the meat

FAQ

Scotch Broth (Scottish Soup) Recipe Substitutions and Variations

• Lamb neck or stewing lamb: beef chuck or shin are great stand ins since they give the same gelatinous richness, pork shoulder works if you like a slightly sweeter broth, or use bone in chicken thighs for a lighter, faster soup. Throw in a marrow bone or ham hock if you want extra depth.
• Pearl barley: hulled barley for a nuttier chew, farro for a meaty texture, brown rice if you need a gluten free swap, or quick cooking barley if you want it done sooner. Cooking times and liquid will change so keep an eye on it.
• Dried green or marrowfat split peas: green or yellow lentils cook faster and hold their shape, dried chickpeas give a firmer bite but need longer soaking and cooking, or use canned peas/beans for speed just add them near the end.
• Savoy or green cabbage: curly kale or collard greens for sturdier leaves, thinly sliced Brussels sprouts for a sweet cabbage like note, or baby spinach added at the end if you want soft greens and less bite.

Pro Tips

Tip 1: Brown the meat and bones in batches and don’t crowd the pot, it’s the quick shortcut to real depth of flavor. If you have a marrow bone, roast it in the oven while you brown the lamb, then scoop the marrow in at the end for a richer, silkier broth. When you deglaze the pot, use a little hot stock or even a splash of red wine to lift the browned bits, they carry most of the flavor.

Tip 2: Think about timing for the barley and peas, they cook at different rates. If you want the barley intact and the peas to break down and thicken the soup, add the peas a bit earlier or give them a light mash against the side of the pot near the end. Or soak the barley 20 to 30 minutes first to speed it up, especially if you dont want a long simmer.

Tip 3: Control the fat and clarity by chilling the soup overnight if you can, then skim off the solidified fat from the top before reheating. It makes the broth cleaner tasting and you can reheat slower, at a gentle simmer, to keep the meat tender and stop the cabbage from turning to mush.

Tip 4: Finish with acid and fresh herbs, not just salt. A little squeeze of lemon juice or a teaspoon of red wine vinegar at the end wakes up the whole bowl, and add most of the parsley right before serving so it stays bright. Taste only after reduction, because the soup will concentrate and you might need less salt than you think.