Best 2 Traditional Scotch Broth Recipes
Traditional Scotch broth is a hearty and flavorful soup that is a staple of Scottish cuisine. The exact origins of the dish are unknown, but it is believed to have been created by Scottish farmers and shepherds in the 16th century. The soup is typically made with a combination of lamb or beef, barley, vegetables, and herbs, and is often thickened with oatmeal or barley flour. Scotch broth is a popular dish to serve on cold winter days, and it is often served with a side of bread or oatcakes.
Here are our top 2 tried and tested recipes!
TRADITIONAL SCOTCH BROTH
This the best soup to warm you up on a cold evening. It has a thick & hearty consistency that makes it a satisfying family meal. Doesn't cost much to make as you can use the cheapest cuts of lamb or mutton (whatever is available). I used Lamb shank in this recipe but I often use cheaper cuts and the results are just as good. Tastes even better the next day as the barley gets softer.
Provided by Loucooks1
Categories Lamb/Sheep
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place Lamb in a large pan and cover with water.
- place pan over med to high heat.
- While the water is heating dice the turnip, 1 of the carrots and the onions.
- grate the other 2 carrots and slice the leek.
- Add these to your pan of simmering water and skim off froth as you cook for 15mins.
- Rinse the barley and add to the pan together with the salt, pepper, ground coriander, clove, bay leaf and chopped parsley.
- Continue to simmer the soup for approximately 2hrs or until the barley is soft and the soup has become thick and almost sticky.
- Stir the soup as it cooks and skim off fat with a large spoon.
- Add more hot water from the kettle if required.
- Stir more often towards the end of cooking time as barley may stick to base of pan.
- Remove the lamb 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones.
- Cut the meat into small pieces and add to the soup.
- Taste the soup, add more salt if necessary and serve.
TRADITIONAL SCOTCH BROTH
Granddad comes every Sunday for dinner and he has got to have his soup. This was a special request as it reminds him of his childhood. In the old days, the lamb was cooked and removed from the pot, then the soup was made. The lamb that made the stock, was then served as the main course, with veg, if you were lucky. You can't make Scotch Broth, without the lamb it just wouldn't be Scotch Broth. Prep time, does not include the overnight soaking, and cooking time excludes, the making of the stock. If you brown your lamb first you will get more flavour.
Provided by Tea Jenny
Categories Vegetable
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- The night before soak barley in cold water and put lamb in crock pot and leave overnight, or alternatively boil on stove top then simmer till ready.(I only use some water in the crock pot and add the rest to the cooking pot later).
- Put stock in large soup pot and season.
- Add barley and bring to the boil.
- Add the next four ingredients and simmer till veg and barley are soft, if using flank meat cut some of the meat up and add to soup discarding any fat.
- Add peas and simmer for another 5 to 10 minutes.
- Serve with some crusty bread and enjoy.
Nutrition Facts : Calories 87.6, Fat 0.4, SaturatedFat 0.1, Sodium 40.1, Carbohydrate 19.3, Fiber 4, Sugar 4.2, Protein 2.7
Tips:
- Use a variety of vegetables: Scotch broth is a great way to use up leftover vegetables, so don't be afraid to experiment. Some good options include carrots, celery, turnips, parsnips, and leeks.
- Use a good quality stock: The stock is the base of the soup, so it's important to use a good one. If you have time, make your own stock using beef bones or chicken bones. Otherwise, use a good quality store-bought stock.
- Don't overcook the vegetables: The vegetables should be tender but still have a bit of a bite to them. Overcooking them will make them mushy.
- Season the soup well: Scotch broth should be flavorful, so don't be afraid to season it well with salt and pepper. You can also add other spices, such as thyme, rosemary, or bay leaves.
- Serve the soup with a hearty bread: Scotch broth is a hearty soup, so it's best served with a hearty bread, such as crusty bread or soda bread.
Conclusion:
Scotch broth is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and flavorful soup, give Scotch broth a try.
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