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Scotch Broth Soup Recipe- My mum's second best soup recipe! Traditionally Scotch Broth is a bit of everything thrown into the pot and is quite a filling soup. In olden days Scots would eat this as a main meal. In modern times many Scottish households still serve Scotch Broth as a main meal rather than a starter soup. Ingredients can be substituted depending on your own tastes. It's best made the day before to allow the full flavour to soak through. We make a huge pot of it and boil it up each day, adding more tatties and water as needed. It is very warming when eaten during the winter and is popular on New Year’s Day. Scotch broth soup is sometimes called Barley Broth soup. |
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The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes  by Sue Lawrence describes Scotch Broth as a health giving soup and compares it to the restorative powers of Jewish chicken soup. The Scotch Broth recipe by Sue Lawrence differs slightly from the Scottishrecipes Scotch Broth recipe below in that it is much thicker and has different ingredients such as dried marrowfat peas and curly kale.
Scotch Broth Soup Ingredients:1kg neck of mutton or lamb (my mum sometimes uses chicken) 75g pearl barley 1 large onion 75g split peas or fresh peas 1 large leek 3 wee neeps (turnip) 1 swede water depending on thickness required - try 2.5 litres 3 carrots 2 tablespoons of freshly chopped parsley salt and pepper small cabbage (optional) 
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Scotch Broth Soup Cooking Directions:1. Pre soak the barley and split peas 2. Chop all the vegetables 3. Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top. 4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes. 5. Add the remaining vegetables. 6. If used, remove the bone and strip off the meat and return this to the pot. 7. Give the dog the bone once it's cooled! 8. Add parsley before serving. Great with warmed bread rolls. 9. If making a big pot full it'll keep out provided you boil and stir each day. Though to be safe it would probably best be kept in the fridge or individual portions could be freezed and used as needed. The book Nick Nairn's New Scottish Cookery  has a different Scotch Broth soup recipe which uses shin of beef.
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Maw Broon Scotch BrothThe Book Maw Broons Cookbook has a Scotch Broth soup recipe much like the www.scottishrecipes.co.uk Scotch Broth recipe though it includes the use of additional vegetable ingredients such as kail. The Maw Broon Scotch Broth was taken from the Housewife Weekly magazine Buy Maw Broon's Cookbook at a discounted price and with free delivery available.
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