Scotch Broth
A hearty, traditional soup of slow-simmered lamb, pearl barley, split peas, and root vegetables, thick enough to eat almost like a stew.
- 1 1/2 pounds lamb shoulder or shanks (or beef with bones)
- 2 tablespoons quality lard or butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1/2 cup pearl barley
- 1/3 cup dried green split peas
- 4 sprigs thyme
- 2 bay leaves
- 1 teaspoon salt
- 6 cups quality chicken broth
- 1 large carrot, diced
- 1 turnip, peeled and diced
- 1 rutabaga, peeled and diced
- 1 parsnip, peeled and diced
- 1/2 cup shredded green cabbage
- 1 medium leek, chopped, rinsed, and drained
- fresh chopped parsley, for garnish
- Warm the lard or butter in a large heavy pot or Dutch oven over medium heat, then add the diced onion and minced garlic. Cook, stirring occasionally, for 4 to 6 minutes until the onion turns soft and translucent — this gentle sauté builds a flavorful base before the meat and broth go in.
- Add the lamb, thyme sprigs, bay leaves, pearl barley, split peas, salt, and chicken broth to the pot. Stir to combine, then raise the heat and bring everything to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the broth simmer gently for 2 hours. Check in occasionally and skim off any foam that rises to the surface — this keeps the broth clear and removes excess rendered fat, giving you a cleaner-tasting final soup.
- Add the diced carrot, turnip, rutabaga, and parsnip to the pot. Cover again and continue simmering for another hour, until the root vegetables are tender and the barley and split peas have softened and started to thicken the broth.
- Fish out the bay leaves and thyme sprigs and discard them, then lift the lamb out of the pot. Shred the meat with two forks, discarding any bones and large pieces of fat, and return the shredded meat to the pot.
- Stir in the chopped leek and shredded cabbage, then simmer, uncovered, for a final 30 minutes until the leek and cabbage are tender but still hold a little texture. Taste and add more salt if needed — the flavor should be deep and savory after hours of simmering.
- For a thick, stew-like consistency, serve the broth as is; if you prefer it thinner, stir in a splash more broth or water to loosen it to your liking. Ladle into bowls and garnish generously with fresh chopped parsley just before serving.
Chef's Note: Scotch broth is a cornerstone of Scottish home cooking, traditionally built from whatever lamb or mutton, root vegetables, and pearl barley a household had on hand — a hearty, stretch-the-meat soup born out of necessity that's become a beloved classic in its own right. The combination of pearl barley and split peas is what gives the broth its characteristic thick, almost stew-like body, while hours of slow simmering coax deep flavor out of the bone-in lamb.
This soup keeps and reheats beautifully, and many home cooks think it tastes even better the next day once the flavors have had more time to meld in the fridge. If you prefer a thinner soup, simply stir in extra broth or water when reheating; if you like it even thicker, let it simmer uncovered a little longer to reduce further.
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