Name: Scotch Broth Recipe
Prep time: 8 h 20 min
Cook time: 1 h 25 min
Total time: 9 h 45 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 hearty, comforting soup packed with wholesome vegetables, barley, and split peas. This traditional Scottish dish is perfect for chilly days when you want something nourishing and flavorful. It’s easy to prepare and fills your kitchen with inviting aromas.

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 broth mix and soak it in cold water for 8 hours or overnight, covered in a cool place. Drain and rinse well before using.
Step 2: Heat the oil in a large pan. Add the onion, leek, turnip, carrots, and celery, then fry for 10 minutes with a lid on, until the vegetables are soft but not browned. Season with a generous pinch of salt and freshly ground pepper.
Step 3: Pour the lamb stock into the pan and bring it to a simmer. Add the soaked broth mix, cover partially, and simmer gently for 1 hour, or until the barley and split peas are tender. Taste and adjust seasoning if needed.
Step 4: Stir in the chopped kale and cook for another 10 to 15 minutes until it’s tender. Ladle the soup into bowls and serve warm.

Tips & Variations

For a vegetarian version, substitute lamb stock with vegetable stock and omit any meat-based ingredients.
Using fresh herbs like thyme or bay leaf during simmering can add extra depth of flavor.
If you prefer a thicker broth, reduce the amount of stock or simmer longer uncovered to concentrate flavors.

Storage

Store any leftover Scotch broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a pot and a white bowl, both filled with a hearty vegetable soup. The soup has visible layers of bright orange carrot cubes, dark green kale leaves, pale chickpeas, light beige barley grains, and translucent chunks of onions in a clear broth. The pot has a wooden handle and is placed on a beige cloth on top of a white marbled surface with rustic textures. The bowl is sitting on a matching white plate with speckled edges, also resting on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale?

Yes, you can substitute kale with spinach, silverbeet, or cabbage depending on what you have available. Just add the greens towards the end of cooking to keep them tender but not overcooked.

Do I need to soak the broth mix before cooking?

Soaking the broth mix helps soften the grains and legumes, reducing cooking time and ensuring an even texture. While you can skip soaking if short on time, expect longer simmering until everything is tender.