This hearty Hairy Bikers Scotch Broth is made with tender lamb shoulder, pearl barley, and a mix of root vegetables like carrots, turnips, and onions. This recipe creates a satisfying and savory soup, with perfectly cooked vegetables and rich, flavorful meat. It’s the perfect meal for a cold day, a cozy winter dinner for four, and is best served with a slice of crusty bread for dipping.
Hairy Bikers 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 stalks, 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 Hairy Bikers Scotch Broth
- Soak the barley: Place the pearl barley in a bowl and cover with cold water. Let it soak while you prepare the other ingredients.
- Start the broth: Place the lamb shoulder in a large saucepan or casserole dish. Pour in the cold water or lamb stock. Bring the pot to a simmer and skim off any scum that rises to the surface.
- Add herbs and vegetables: Add the onions, bay leaf, and fresh thyme to the pan. Return to a gentle simmer and cook for one hour, occasionally skimming the surface.
- Add more vegetables: After an hour, add the carrots, turnips, and celery. Season with salt and freshly ground black pepper. Bring to a simmer, cover with a lid, and cook for another 30 minutes.
- Finish the soup: Rinse the soaked pearl barley under cold running water in a sieve. Turn the lamb over in the pot, then add the rinsed pearl barley and the potatoes. Cook uncovered for a further 30 minutes until the lamb is very tender and the barley is soft.
- Add the cabbage and serve: Stir in the shredded savoy cabbage and simmer for another 15 minutes, or until the lamb is falling off the bone. Remove the pan from the heat. Carefully lift the lamb out, shred the meat, and return it to the pot. Season with more salt and pepper to taste and sprinkle with fresh parsley before serving.
Recipe Tips
- Soak the barley for best results: Soaking the pearl barley helps it cook more evenly and tenderly in the soup, preventing a tough, chewy texture.
- Skim the broth: Skimming the scum from the surface of the broth during the initial cooking helps to create a clear, clean-tasting soup.
- Don’t overcook the cabbage: Adding the cabbage near the end of the cooking process ensures it stays bright green and slightly crisp, adding a fresh texture to the finished broth.
- Adjust vegetables to your liking: This recipe is very forgiving. Feel free to add other root vegetables like parsnips or leeks to change the flavor profile.
What To Serve Scotch Broth
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. It’s also delicious with a side of oatcakes or a simple green salad to balance the richness of the meat and vegetables. For a more authentic experience, a small dram of Scotch whisky can be added to each bowl just before serving.
How To Store Scotch Broth Leftovers
- Refrigerate: Cool the Scotch broth completely before storing it in an airtight container. It will keep well in the refrigerator for up to 4 days. The flavors will continue to develop, often tasting even better the next day.
- Freeze: This soup freezes beautifully. Transfer the cooled broth to a freezer-safe container, leaving some room at the top for expansion. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and gently warm on the stovetop, adding a splash of water or stock if needed.
Hairy Bikers Scotch Broth Nutrition Facts
- Serving Size: 1 bowl
- Calories: 280 kcal
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 650mg
- Total Carbohydrate: 22g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 18g
Frequently Asked Questions
- Can I use a different cut of meat? Yes, you can use other cuts of lamb such as lamb shanks or even beef for a slightly different flavor. If you use a boneless cut like lamb stew meat, the cooking time may be shorter.
- Why is my broth cloudy? A cloudy broth can happen if you don’t skim the scum from the surface during the initial simmering. It can also be caused by the starch from the potatoes or pearl barley. To prevent this, be sure to rinse the barley well before adding it to the pot.
- What is the difference between Scotch broth and a stew? While they are similar, Scotch broth is generally considered a soup, and is thinner and more brothy than a stew. The key is the long cooking time which tenderizes the meat and vegetables, and the pearl barley which thickens the liquid without making it into a thick gravy like a traditional stew.
Try More Recipes:
- Hairy Bikers Pilau Rice Recipe
- Hairy Bikers Keema Curry Recipe
- Hairy Bikers Chinese Chicken Curry Recipe
Hairy Bikers Scotch Broth Recipe
Description
Hairy Bikers Scotch Broth is a classic Scottish recipe featuring tender lamb shoulder, pearl barley, and a mix of carrots, turnips, and savoy cabbage. This hearty and wholesome soup is perfect for a cold day, with a deep, savory flavor and a comforting texture.
Ingredients
Instructions
- Soak the pearl barley in cold water.
- Place the lamb in a large pot, cover with water or stock, and bring to a simmer, skimming off any scum. Add onions, bay leaf, and thyme. Cook for 1 hour.
- Add carrots, turnips, and celery. Season with salt and pepper. Cover and cook for 30 minutes.
- Rinse the barley and add it with the potatoes. Cook for a further 30 minutes.
- Stir in the cabbage and cook for 15 minutes more. Remove the lamb, shred it, and return to the pot. Stir in parsley and serve.
