Scotch Broth - keep away the winter chill!

There are some flavors which linger in the mind forever; a good soup, a comforting hotpot, a favorite cake or biscuit. One of the enduring flavors of my childhood was a traditional Scotch Broth - my aunts used to make this for us when we went to visit.

You can vary the ingredients if you find some difficulty to find. However, I'd recommend that you try and keep in the small quantity of cabbage or kale because this adds something special to the broth!


1lb neck of mutton (or some beef, or minced beef.... you get the picture!)
Approx 2 pints of water
1-2 ozs of barley
Handful of dried peas, soaked overnight to soften
1 medium turnip
2 carrots
1 leek
1 onion
Small piece of cabbage or winter greens or kale
Parsley, pepper and salt.

I use a large pan with a solid, heavy base to make this soup. (A pressure cooker is fine.)

Put the water into the pan, add the meat and the well-washed barley. Bring to the boil, add the diced turnip, carrots, chopped leek, finely chopped onion and peas; reduce the temperature to a gentle simmer. Cook very slowly for about 90 minutes and then add the cabbage.

Before serving, lift out the meat (ok, not the mince, that wouldn't be possible), dice it and then return it to the soup. Season to taste and add the chopped parsley.

Serve hot with delicious home-made bread or a wholemeal scone (biscuit??)

I hope you enjoy this little taste of Scotland.

Related Posts

Great Swedish cooking and Farmors kottbullar!
Great Swedish cooking and Farmors kottbullar!
Sweden is a great region, and Swedish food is a great ethnic food. At its best, Swedish food is excellent, largely me...
Read More
Homemade Beef Jerky
Homemade Beef Jerky
Even though our forefathers didn't know it, lean fresh meat jerky is low in cholesterol and fat and very high in prot...
Read More
Italian Biscotti So Delicious
Italian Biscotti So Delicious
I’ll bet that you never had biscotti as good as mine! Just kidding, I know that you probably make a biscotti that is ...
Read More

Leave a comment

Please note, comments must be approved before they are published