Hearty Scottish Broth Recipe: A Delicious Comfort Food

Dear esteemed food lovers,

Are you looking for a hearty and comforting dish that not only fills your stomach but also warms your soul? Then, let me introduce you to the Scottish Broth Recipe! This traditional Scottish soup recipe has been around for centuries and is still loved by many. It is a wholesome dish that will nourish both your body and mind.

As a chef specializing in British cuisine, I can assure you that this recipe is a must-try. It is made with simple ingredients like pearl barley, root vegetables like carrots, rutabaga turnips or swede, and lamb neck, which create an unbeatable combination. The recipe is straightforward to follow, making it suitable for novice cooks who want to make a delicious meal with minimal fuss.

One of the main reasons I love this recipe is its versatility. You can add or remove any ingredient based on your preference and it will still taste great. Moreover, if you are someone who likes preparing meals ahead of time, this recipe can be enjoyed as leftovers or frozen for later.

Join me on this culinary journey as I guide you through the step-by-step process of making the perfect Scottish Broth. Trust me; this broth recipe will elevate your taste buds to new heights!

Yours truly,

[Your Name]

Why You’ll Love This Recipe

Scottish Broth
Scottish Broth

Ladies and gentlemen, if you are looking for a heartwarming dish that will make you feel like you are wrapped in a cozy blanket on a chilly evening, then the Scottish Broth recipe is the right one for you. The warm and savory flavors of this soup recipe will make your taste buds dance with delight.

One of the greatest features of scotch broth is its versatility. This soup can be a stand-alone meal or can be paired with other entrees to make for an even more fulfilling dining experience. The hearty broth soup recipe is perfect for those cold nights in fall and winter, but it’s also a great option any time of year. Whether it is hot or cold outside, the Scotch Broth is sure to hit the spot.

Another reason why you will love this recipe is due to the nutritious benefits that come with it. This recipe contains an abundance of vegetables, barley, and lean lamb or beef cuts that are known to be nutrient powerhouses. These ingredients offer a variety of health benefits such as boosting the immune system, helping digestion, reducing inflammation, and improving heart health. You can enjoy your scotch broth knowing that not only does it taste delicious but also provides essential nutritional value.

Lastly, let’s talk about the simplicity of this traditional Scottish soup recipe. With straightforward steps and easily accessible ingredients, scotch broth fits well in any busy household’s weekly meal plan. Recipes don’t always have to be complicated to be tasty or have nutritious value – and this recipe proves just that.

In conclusion, given its versatility, delicious flavor, nutritional value, and ease of preparation, I am confident this Scotch Broth soup recipe will earn a rightful place in your culinary arsenal.

Ingredient List

Sure, here are 11 creative photo captions for the Scottish Broth recipe:
Sure, here are 11 creative photo captions for the Scottish Broth recipe:

Here are the ingredients you’ll need for this Scottish Broth Recipe:
– 100g pearl barley
– 2 lamb neck or shanks
– 2 medium carrots, diced (50g)
– 2 celery ribs, diced (50g)
– 1 leek, sliced (100g)
– 1 small onion, diced (50g)
– 2 cloves garlic, minced
– Water (8 cups or more)
– Salt

The Recipe How-To

Preparing the Lamb Neck

First, preheat the oven to 160°C (320°F).

Take 2lbs of lamb neck or lamb shoulder (use beef as a substitute) and season with 1 tsp. of salt. Put it in a hot pan with vegetable oil and cook for a few minutes until it’s browned on both sides.

Once it has browned, remove it from the heat and place it in an oven-proof dish. Cover the dish with foil and roast in the oven for about 2 hours or until the meat is tender.

Making the Broth

In a separate pot, add diced onions, carrots, leeks, celery ribs, and rutabaga turnip (swede) (substitute with root vegetables if needed). Sauté them gently in olive oil for about 5 minutes until they soften.

Once everything is sautéed, add roughly 4 cups of water and bring it to a boil.

Add 100g (1/2 cup) rinsed pearl barley and around 50g (1/4 cup) of dried peas to the pot. Then add the cooked lamb neck or shoulder into the pot along with any accumulated juices.

Cover everything with water, using at least 6 cups of water in total, then let it simmer over medium-low heat for about 2 hours.

Finishing Touches

After two hours take out the lamb neck from the broth and let cool before shredding. Then put it back in the soup mixture.

At this point, take out any excess fat or foam that has floated to the surface of your soup mixture.

Serve the scotch broth hot with some crusty bread or crackers on top as garnish. Enjoy!

Substitutions and Variations

 The perfect dish to warm you up on cold Scottish nights.
The perfect dish to warm you up on cold Scottish nights.

We understand that sometimes certain ingredients may not be easily accessible, so we’ve provided a few substitutions and variations for you to still enjoy the warmth and comfort of traditional Scotch broth.

– Lamb: Beef can be substituted for lamb if desired. It’s important to note that lamb tends to have a stronger flavour that is quintessential to this soup, but beef will work in a pinch.

– Pearl Barley: Barley is an essential ingredient of Scotch broth, but if unavailable you can substitute with any other grain such as quinoa or rice.

– Root Vegetables: Substitute rutabaga or turnip swede with any other root vegetables. Carrots, parsnips and potatoes will do just fine in this recipe.

– Broth Mix: In case you don’t have a ready-made broth mix available you can make your own by mixing split peas, lentils and barley in equal parts.

– Vegetable oil: You can use any mild flavoured oils of your choices like olive oil or rapeseed oil if vegetable oil is not readily available.

These are just some suggestions, feel free to experiment with the recipe and incorporate your favourite vegetables or grains. Make it your own but remember to stay true to the essence of traditional Scottish soup.

Serving and Pairing

 A hearty and flavorful soup that celebrates Scottish cuisine.
A hearty and flavorful soup that celebrates Scottish cuisine.

As you ladle this hearty and warming scotch broth soup into bowls, imagine being transported to a cozy kitchen in the Scottish Highlands. The combination of tender lamb neck, root vegetables, and pearl barley makes this traditional Scottish soup a satisfying meal on its own. However, there are some ways to elevate your Scotch Broth experience further.

Serve the soup hot with freshly baked bread or scones. A crusty whole-grain loaf will add texture and absorb the flavorful broth well, while a light and fluffy scone is ideal for sopping up every last drop of broth.

For those looking to add an extra note of tanginess, I recommend serving this soup alongside some pickles or chutney. The acidity helps cut through some of the richness from the soup’s meaty flavor.

In terms of beverages, a classic British ale pairs exceptionally well with this Scotch Broth recipe. You can choose a nutty brown ale that complements the earthy flavors in the dish or a light lager as a refreshing contrast. Of course, tea is always popular with any British meal, and a cuppa’ will be a comforting accompaniment to warm yourself up on chilly days.

Whichever way you choose to serve this traditional Scotch Broth soup, it is sure to become a favorite in your winter recipe rotation.

Make-Ahead, Storing and Reheating

 Scottish Broth- simple ingredients, but full of flavor.
Scottish Broth- simple ingredients, but full of flavor.

If you’re planning ahead for a special occasion, Scottish Broth is an excellent dish to make in advance. In fact, the flavors will only improve with time as the broth continues to meld with the root vegetables and meats.

To make-ahead, follow the recipe instructions until the broth and vegetables are finished cooking. Then, remove from heat, let cool, and refrigerate in an airtight container. The lamb neck, being a tough cut of meat, will break apart further as it sits overnight.

When ready to serve, reheat the cold broth on medium-low heat until warm throughout. You may notice that the broth has become gelatinous once chilled – no need to worry – this is a sign of a well-made broth.

To store leftover soup, transfer it to an airtight container or freezer-safe plastic bag and refrigerate or freeze for up to three months. Defrost in the refrigerator overnight and reheat gently on the stovetop or in a microwave-safe bowl.

To elevate your reheated soup from simply good to exceptionally flavorful, consider adding a small amount of fresh herbs like parsley or thyme and a sprinkle of sea salt. This will add extra depth of flavor to the soup and help to bring out the natural flavors of each ingredient.

Making Scottish Broth ahead of time frees you up to enjoy your guests while impressing them with the full-bodied taste of tradition in every bite.

Tips for Perfect Results

 A medley of flavors and textures in every spoonful.
A medley of flavors and textures in every spoonful.

To ensure a successful and delicious dish, here are some tips to help you perfect your Scotch Broth recipe:

1. Soak the Pearl Barley Overnight

Before cooking, soak the pearl barley overnight to reduce the cooking time and achieve a softer texture. This will also help it absorb more flavor from the broth.

2. Use Lamb Neck or Shoulder

For the best flavor and texture, opt for lamb neck or shoulder instead of other cuts of lamb. These cuts have more collagen, which gives the broth a rich and velvety consistency.

3. Skim Off Any Impurities

As the soup simmers, impurities may rise to the surface. Be sure to skim them off regularly to prevent a cloudy appearance and improve flavor.

4. Add Root Vegetables Towards the End

To avoid overcooked and mushy root vegetables, add them towards the end of cooking or even after turning off the heat. This way, they retain their texture and don’t become too soft.

5. Adjust Salt Level at Serving Time

As the broth cooks down, its saltiness may increase. Hold off on adding too much salt initially and adjust accordingly at serving time based on personal preference.

6. Store Separately

If making ahead or storing leftovers, store the broth separately from any solid ingredients like pearl barley or root vegetables. This way, they won’t become soggy in the broth and will retain their individual flavors and textures.

By following these tips, your traditional Scottish Broth will be a standout dish that will satisfy both your taste buds and your soul.


After going through the ingredient list and the step-by-step instructions, it’s time to answer some Frequently Asked Questions (FAQ). Whether you’re making this recipe for the first time or looking to refine your technique, this section will help clear up any queries you might have. So, read on to find answers to some commonly asked questions about Scottish Broth soup recipe.

Is Scotch broth good for you?

Scotch Broth is a fantastic soup that is loaded with a plethora of nutrients. It is truly a “super-soup” due to the inclusion of root vegetables, pearl barley, protein from lamb, and antioxidants from cabbage, rutabaga, and turnip. The health benefits of this soup are certainly impressive, making it a great addition to your diet.

Does Scotch broth contain celery?

In this recipe, I’ll be teaching you how to make a classic British broth filled with savory minced lamb, crunchy vegetables like carrots, swede, onion, celery, leeks, Savoy cabbage, and the perfect addition of pearl barley. Get ready to warm your soul with this hearty bowl of goodness.

What happens if you don’t soak Scotch broth mix?

To achieve the ideal texture of the classic Scottish dish known as Scotch Broth, it is crucial to ensure that the mix is not only boiled but also soaked for a couple of hours. In case of forgetting to soak, a workaround is to simmer the mix in water for at least 20 minutes. Failing to soak the mix could result in crunchy bits in your soup, which would significantly alter the flavor and overall appeal of the dish. The soft and stodgy consistency is integral to the distinct and delectable taste of Scotch Broth.

What meat is in Heinz Scotch broth?

Experience the authentic taste of Heinz Scotch Broth, made with tender mutton, wholesome pearl barley, and a variety of delectable veggies. This nourishing and satisfying broth can be enjoyed on its own or paired with a warm, crusty brown roll for ultimate taste and texture. Discover new and exciting culinary flavors or opt for a comforting and traditional dish that feels like home.

Bottom Line

In conclusion, this Scottish Broth recipe is a must-try for anyone who loves traditional Scottish soups. It is easy to make and contains all the necessary nutrients needed for a healthy meal. The combination of lamb neck, barley, and root vegetables creates a hearty and flavorful broth that will warm your belly and soul.

Moreover, this recipe can be easily modified to suit any dietary needs or preferences. Vegetarians can substitute the lamb neck with beef or use vegetable broth instead. Likewise, you can add your favorite spices to make it more personalized to your taste.

I strongly believe that this recipe should be included in every home cook’s repertoire. It is a testament to the rich culinary history of Scotland and a true comfort food that warms the heart during cold winter days. So why not give this Scotch Broth recipe a try and indulge in the deliciousness of traditional Scottish cuisine? Your taste buds will thank you.

Scottish Broth

Scottish Broth Recipe

A traditional recipe for "Scotch Broth", especially warming here on the North East coast of Scotland.
Course Soup
Cuisine Scottish
Keyword < 4 Hours, Easy, European, Kid-Friendly, One-Dish Meal, Savory, Scottish, Spring, Toddler-Friendly, Vegetable, Winter
Prep Time 25 minutes
Cook Time 2 hours
Servings 6 bowls
Calories 49.7kcal


  • 1/2 kg middle lamb neck
  • 1 1/2 liters water
  • 2 large onions, peeled and chopped
  • 2 small celery ribs, chopped
  • 1 medium carrot, peeled and diced
  • 1 small leek, slit, washed and chopped
  • 2 teaspoons salt
  • 25 g pearl barley


  • Trim and neatly cut lamb neck into sections,.
  • Place lamb in a saucepan of water and boil,.
  • Skim any "scum" from the water as it rises,.
  • When liquid is clear add all remaning ingredients,.
  • Cover and simmer on low heat for 1 hour and 45 minutes to 2 hours until lamb and barley are both tender.,.
  • Stir occasionally.


Serving: 337g | Calories: 49.7kcal | Carbohydrates: 11.5g | Protein: 1.2g | Fat: 0.2g | Sodium: 796.5mg | Fiber: 2g | Sugar: 3.3g

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