This classic scotch broth is made with lamb shoulder, pearl barley, carrots, turnips, celery, and savoy cabbage. The lamb simmers low and slow until tender enough to carve into chunks. Ready in just over two hours, this recipe serves six generous bowls.
I make this every winter when the weather turns cold and nothing else will do. It tastes even better the next day once the flavours have had time to develop.
Scotch Broth Ingredients
- 75g pearl barley
- 1.15kg lamb shoulder
- 2 litres cold water or lamb stock
- 2 onions, chopped
- 1 bay leaf
- 1 bunch fresh thyme
- 2 carrots, cut in 2.5cm pieces
- 2 turnips, cut in 2.5cm pieces (optional)
- 2 celery sticks, trimmed, cut in 2.5cm pieces
- 1 heaped tsp sea salt flakes, plus extra to taste
- 2 potatoes, cut in 2.5cm pieces
- 1/2 savoy cabbage, trimmed, cored, and finely shredded
- 1 handful fresh parsley, roughly chopped
- Freshly ground black pepper
How To Make Scotch Broth
- Soak the barley: Place the pearl barley in a bowl and cover with cold water. Set aside to soak while you prepare the other ingredients.
- Start the broth: Place the lamb shoulder in a large saucepan or flameproof casserole. Pour in the cold water or lamb stock and bring to a simmer. Skim off any scum that rises to the surface.
- Add herbs and onions: Add the onions, bay leaf, and fresh thyme to the pan. Return to a gentle simmer and cook for one hour, skimming the surface occasionally.
- Add root vegetables: Add the carrots, turnips, and celery. Season with salt and freshly ground black pepper. Bring to a gentle simmer, cover with a lid, and cook for 30 minutes.
- Add barley and potatoes: Rinse the soaked pearl barley under cold running water in a sieve. Turn the lamb over, then add the rinsed barley and potatoes. Cook uncovered for a further 30 minutes.
- Add cabbage and finish: Stir in the shredded savoy cabbage and simmer uncovered for another 15 minutes, or until the lamb is very tender.
- Carve and serve: Lift the lamb out of the pot with tongs and place on a board. Carve off all the meat, slicing or tearing into largish chunks, and discard any skin and bone. Season the broth with more salt and pepper to taste. Spoon into large, deep plates, divide the lamb between the bowls, and sprinkle with freshly chopped parsley.
What Are the Best Tips for Scotch Broth?
- Soak the barley first: Soaking the pearl barley helps it cook more evenly and gives a tender result rather than a tough, chewy texture.
- Skim regularly: Skimming the scum from the surface during the first hour of cooking gives you a clear, clean-tasting broth.
- Add the cabbage last: Stirring in the cabbage near the end keeps it bright green and slightly crisp, adding a fresh contrast to the soft root vegetables.
- Try different root vegetables: This recipe is forgiving, so feel free to add parsnips or leeks. If you enjoy lamb dishes, try Hairy Bikers lamb hotpot for another comforting winter meal.
What Should You Serve with This Soup?
This traditional scotch broth is a meal in itself. Serve it piping hot in large bowls with a generous side of crusty bread for dunking. Oatcakes or a simple green salad also work well to balance the richness of the meat and vegetables.
For a more authentic Scottish experience, a small splash of Scotch whisky can be added to each bowl just before serving. If you want a lighter starter first, a bowl of Hairy Bikers pea and ham soup makes a lovely pairing on a cold evening.
How Should You Store the Leftovers?
Cool the scotch broth completely before storing it in an airtight container. It will keep well in the fridge for up to 4 days, and the flavours often improve overnight.
This soup also freezes well. Transfer the cooled broth to a freezer-safe container, leaving room at the top for expansion. It can be frozen for up to 3 months. Thaw overnight in the fridge and warm gently on the hob, adding a splash of water or stock if needed.
Nutrition Facts
- Serving Size: 1 bowl
- Calories: 280 kcal
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 650mg
- Total Carbohydrate: 22g
- Dietary Fibre: 5g
- Sugars: 3g
- Protein: 18g
Frequently Asked Questions
Can I use a different cut of meat for scotch broth? Yes, lamb shanks or neck work well and add great flavour. Beef shin is another option if you prefer a bolder taste, though the cooking time may vary.
What is the difference between scotch broth and a stew? Scotch broth is thinner and more brothy, while a stew has a thicker, gravy-like consistency. The pearl barley in scotch broth thickens the liquid gently without making it as heavy as a stew.
How does the Hairy Bikers scotch broth compare to other versions? The Hairy Bikers version keeps things traditional with lamb shoulder, pearl barley, and root vegetables. Some other recipes use split peas or lentils for extra thickness, but this one lets the lamb flavour shine through.
Can you make scotch broth in a slow cooker? Yes, add all the prepared ingredients to a slow cooker with 2 litres of stock and cook on low for 6 to 8 hours. Stir in the cabbage for the last 30 minutes so it keeps its colour.
What other soups go well alongside scotch broth? If you enjoy hearty soups, try Hairy Bikers leek and potato soup for a creamy option without the meat. Both are perfect for cold winter evenings.
You May Also Like:
- Hairy Bikers Pea and Ham Soup Recipe
- Hairy Bikers Lamb Hotpot Recipe
- Hairy Bikers Leek and Potato Soup Recipe
Hairy Bikers Scotch Broth Recipe
Description
This scotch broth recipe from the Hairy Bikers features tender lamb shoulder simmered with pearl barley, carrots, turnips, and savoy cabbage. Ready in just over two hours, this traditional Scottish soup serves six generous bowls.
Ingredients
Instructions
- Soak the barley: Place the pearl barley in a bowl and cover with cold water. Set aside to soak.
- Start the broth: Place the lamb shoulder in a large saucepan or flameproof casserole. Pour in the cold water or lamb stock and bring to a simmer. Skim off any scum that rises to the surface.
- Add herbs and onions: Add the onions, bay leaf, and fresh thyme. Return to a gentle simmer and cook for one hour, skimming occasionally.
- Add root vegetables: Add the carrots, turnips, and celery. Season with salt and pepper. Cover and cook for 30 minutes.
- Add barley and potatoes: Rinse the soaked pearl barley under cold running water. Turn the lamb over, then add the barley and potatoes. Cook uncovered for 30 minutes.
- Add cabbage and finish: Stir in the shredded savoy cabbage and simmer uncovered for 15 minutes. Lift the lamb out, carve into chunks, and discard any skin and bone. Season the broth, spoon into deep plates, divide the lamb between bowls, and sprinkle with parsley.
