Scotch Broth

Scotch Broth

By 30 June, 2018

This is a wonderful soup for winter nights – the sweetness of the lamb combined with the goodness of the barley and vegetables makes it an excellent family supper or lunch dish when served with crusty bread and a green salad.

  • Prep Time : 15-20 minutes
  • Cook Time : 2h 00 min
  • Yield : 6



Put the lamb and water into a large saucepan or pot.  Bring gently to the boil, turn down heat and simmer for an hour.  Remove any scum that comes to the top with a slotted spoon.
Add remaining ingredients except parsley and lemon. Simmer for another 2 – 3 hours or until meat is tender.  Remove meat from pot and discard bones. Place in refrigerator for a few hours or overnight.
Skim fat from top of soup – this is an important step to ensure the soup isn’t fatty.
Chop lamb into bite-size pieces. Discard bones. Return lamb to soup and re-heat. Taste for seasoning and serve with plenty of freshly chopped parsley mixed with the zest of one lemon and some cracked black pepper.

Tip: add more pearl barley if you like a really thick soup, or more water for a thinner soup.

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