🧂 Ingredients
- 500 g Lamb or Mutton(neck or shoulder, bone-in for flavor)
- 150 g Pearl Barley(rinsed)
- 3 medium Carrots(peeled and diced)
- 1 medium Swede (Rutabaga)(peeled and diced)
- 2 large Leeks(cleaned and sliced)
- 1 large Onion(chopped)
- 2.5 liters Water or Stock
- 1 small bunch Fresh Parsley(chopped, for garnish)
- to taste Salt
- to taste Black Pepper(freshly ground)
👨🍳 Instructions
- 1
Place the lamb or mutton in a large stockpot with the water or stock. Bring to a boil, then reduce heat and simmer for 1.5 hours, skimming off any foam.
⏱️ 1.5 hours - 2
Remove the meat from the pot, let it cool slightly, then shred or dice it, discarding bones and excess fat. Return the meat to the pot.
💡 Tip: This step allows you to remove bones and excess fat for a cleaner broth. - 3
Add the rinsed pearl barley, diced carrots, swede, sliced leeks, and chopped onion to the pot.
💡 Tip: Ensure vegetables are cut into roughly uniform sizes for even cooking. - 4
Bring the soup back to a simmer, cover, and cook for another 1 hour, or until the barley is tender and the vegetables are cooked through.
⏱️ 1 hour💡 Tip: Stir occasionally to prevent the barley from sticking to the bottom. - 5
Season the Scotch Broth generously with salt and freshly ground black pepper to taste.
💡 Tip: Taste and adjust seasoning at the end of cooking. - 6
Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
💡 Tip: Fresh herbs add a bright, fresh counterpoint to the rich soup.
💡 Pro Tips
- ✓Using bone-in meat adds more depth of flavor to the broth.
- ✓Soaking the barley overnight can reduce cooking time, but rinsing is sufficient.
- ✓This soup freezes well, making it ideal for meal prepping.
🔄 Variations
- Add other root vegetables like parsnips or potatoes.
- For a vegetarian version, omit the meat and use vegetable stock, adding more hearty vegetables like mushrooms or lentils.