Scotch broth is a hearty, traditional Scottish soup made with lamb or beef, barley, and a medley of root vegetables. This version, inspired by the Farmers Girl Kitchen style, is thick, comforting, and deeply flavorful—perfect for cold days. It works because the barley releases starch as it simmers, creating a naturally rich and satisfying broth without any heavy cream or flour.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 lb (450 g) lamb shoulder or stewing beef, cut into 1-inch cubes
- 1 large onion, diced (about 1 cup / 150 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 1 turnip (or rutabaga), peeled and diced (about 1 cup / 150 g)
- 1 leek, cleaned and sliced (white and light green parts only)
- 1/2 cup (100 g) pearl barley, rinsed
- 8 cups (1.9 L) beef or chicken broth, preferably low-sodium
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper, plus more to taste
- 2 tbsp (30 g) chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb or beef cubes and sear until browned on all sides, about 5–7 minutes. Work in batches if needed to avoid overcrowding.
- Add the onion, carrots, celery, turnip, and leek. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.
- Stir in the pearl barley, ensuring it is well coated with the oil and juices.
- Pour in the broth and add the bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour 30 minutes, or until the meat is tender and the barley is cooked.
- If using lamb, check for doneness with a food thermometer: the safe minimum internal temperature for lamb is 145°F (63°C) with a 3-minute rest. For beef stew meat, cook until fork-tender (about 1.5–2 hours).
- Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the hot soup into bowls and garnish with fresh parsley before serving.
Tips
- Substitute the meat: If you prefer a lighter version, use boneless, skinless chicken thighs (cook to 165°F / 74°C) or omit the meat entirely for a vegetarian broth—just use vegetable broth and add a can of drained chickpeas for protein.
- Don’t skip browning: Searing the meat adds deep flavor. If you’re short on time, you can skip it, but the broth will be less rich.
- Adjust thickness: Scotch broth should be thick but not stew-like. If it’s too thin, simmer uncovered for an extra 10–15 minutes to reduce. If too thick, add a little extra broth or water.
- Common mistake: Adding salt too early can make the broth overly salty as it reduces. Start with the amount listed and adjust at the end.
Serving Suggestions
Serve this Scotch broth with crusty bread or oatcakes for dipping. A side of steamed greens or a simple green salad balances the richness. For a traditional touch, offer a small dish of chopped fresh parsley and a wedge of sharp cheddar cheese on the side.
Variations
- Vegetarian Scotch Broth: Replace the meat with 1 cup (200 g) of dried green lentils and use vegetable broth. Simmer until lentils are tender, about 30 minutes.
- Slow Cooker Method: Brown the meat and sauté the vegetables in a skillet, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
- Smoky Flavor: Add 1–2 diced smoked sausages (like kielbasa) along with the vegetables for a smoky twist.
- Herb Swap: Replace parsley with fresh thyme or rosemary for a different aromatic profile.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken as it sits; add a splash of broth or water when reheating. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop over medium heat until piping hot (165°F / 74°C for leftovers).
Frequently Asked Questions
Can I use pot barley instead of pearl barley? Yes, pot barley has more fiber and takes longer to cook—about 1 hour 45 minutes. Adjust the simmering time accordingly.
Can I make this in an Instant Pot? Absolutely. Use the sauté function to brown the meat and vegetables, then add the broth and barley. Cook on high pressure for 20 minutes, then do a natural release for 10 minutes.
What if I don’t have turnip? Substitute with parsnips or potatoes. Potatoes will soften faster, so add them in the last 20 minutes of cooking.
Is Scotch broth gluten-free? Pearl barley contains gluten. For a gluten-free version, use certified gluten-free oats or omit the barley and add extra vegetables.
Can I use leftover cooked lamb? Yes, add the cooked lamb in the last 15 minutes of simmering to heat through without overcooking.
Why is my broth not thick enough? The barley needs enough time to release its starch. If it’s still thin after the full cooking time, mash a few of the vegetables against the side of the pot to thicken it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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