Description
Scotch broth is a traditional Scottish soup that combines a hearty mix of pearl barley, split peas, lentils, vegetables, and tender lamb stock. This nourishing dish is slow-simmered to develop rich flavors and is finished with fresh kale for added texture and nutrition. It makes a comforting and wholesome meal perfect for chilly days.
Ingredients
Scale
Legumes and Grains
- 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
- 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
Liquids and Fats
- 1 tbsp vegetable or olive oil
- 3 litres lamb stock
Instructions
- Soak the broth mix: Rinse the broth 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 well to prepare the legumes and grains for cooking.
- Prepare the vegetables: Heat the vegetable or olive oil in a large pan over medium heat. Add the finely chopped onion, sliced leek, chopped turnip, carrots, and celery. Cover the pan with a lid and gently fry the vegetables for about 10 minutes until they become soft but not browned. Season generously with salt and freshly ground black pepper.
- Add stock and simmer: Pour the lamb stock into the pan with the softened vegetables and bring it to a gentle simmer. Add the drained broth mix to the pan. Partially cover the pan and let it simmer gently for 1 hour, stirring occasionally, until the barley and split peas are tender and all flavors meld together.
- Cook with kale and finish: Once the legumes are tender, season the soup again to taste. Stir in the chopped kale and continue to cook for another 10 to 15 minutes until the kale is soft but still vibrant. Then ladle the hot Scotch broth into serving bowls and serve immediately.
Notes
- Soaking the broth mix overnight helps soften the grains and legumes, reducing overall cooking time and improving digestibility.
- You can substitute vegetable stock to make this vegetarian, but lamb stock adds traditional depth of flavor.
- Ensure the vegetables are softened but not browned to keep the flavor delicate.
- Adjust seasoning towards the end of cooking to achieve the best balance of flavors.
- Leftover Scotch broth keeps well in the refrigerator for 2-3 days and tastes even better the next day.
- Prep Time: 8 hours 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
Keywords: Scotch broth, Scottish soup, barley soup, lamb stock soup, easy soup recipe, healthy soup
