Scotch Broth (Scottish Soup) Recipe

I traced a forgotten family method and a surprising ingredient behind this Scotch Broth that quietly reshapes expectations of the classic.

Ive always had a soft spot for Scotch Broth, that untidy bowl of history and grit. When I eat it I want to know who first trusted lamb neck and pearl barley together; they somehow sing with each other, earthy and a little stubborn.

It isnt just another recipe from the tidy pages of Scottish Recipes, its a story that tastes like rain and stone. I cant promise it will make you nostalgic, but youll want to ask questions about the broth and the people who ate it before you.

For a kitchen that likes real food this one always starts a conversation.

Ingredients

• Lamb neck: rich in protein and iron, gives deep savoury meatiness, slightly fatty.
• Pearl barley: chewy, adds filling fibre and slow carbs, keeps soup thick and hearty.
• Onion: sweet when cooked, builds savoury base, gives natural sugars and umami.
• Swede: earthy slightly sweet root, boosts vitamin C and fibre, mild cabbage note.
• Leek: soft oniony flavour, adds gentle sweetness and fragrant depth, low calorie.
• Savoy cabbage: tender leaves give vitamins, fibre and fresh green crunch, balances richness.
• Beef or lamb stock: umami rich liquid, adds depth, salty so season carefully.

Ingredient Quantities

• 1 lb (450 g) lamb neck or shin, bone in
• 150 g (3/4 cup) pearl barley
• 2 liters (8 cups) beef or lamb stock or water
• 1 large onion
• 2 medium carrots
• 1 medium swede (rutabaga) or turnip
• 1 leek (white and pale green parts)
• 2 celery stalks
• 200 g savoy or green cabbage
• 1 medium potato (optional)
• 2 bay leaves
• small bunch fresh parsley or a few sprigs fresh thyme
• 1 tbsp vegetable oil or beef dripping (optional)
• Sea salt and freshly ground black pepper

How to Make this

1. Rinse the pearl barley under cold water, you can soak it for 30 minutes if you like to cut the cooking time, then drain; chop the onion, carrots, celery, leek (white and pale green parts only), swede (or turnip), and the potato if using into roughly 1/2 inch pieces, shred or thinly slice the cabbage, and tie the parsley or thyme sprigs together with the bay leaves if you want easy removal later.

2. Heat the tablespoon of vegetable oil or a little beef dripping in a large heavy pot over medium-high heat, season the lamb neck or shin lightly, then brown it on all sides to get good colour, this adds flavour, about 6 to 8 minutes; remove the meat and set aside.

3. Turn the heat down to medium, add the chopped onion, carrots and celery to the same pot and sweat them in the remaining fat for 5 to 8 minutes until softened and a little sweet, add the leek pieces for the last 2 minutes so they soften but dont go mushy.

4. Return the browned lamb to the pot, add the drained pearl barley, pour in the 2 liters of beef or lamb stock or water, drop in the tied bay leaves and herb sprig, bring to a steady simmer, skim any foam from the surface with a spoon and reduce the heat to low so it simmers gently.

5. Cover and simmer gently for about 1 to 1 1/2 hours until the lamb is tender and nearly falling off the bone and the barley starts to plump up, check once or twice and top up with a little extra water if it looks too thick.

6. Once the meat is tender, remove the lamb to a board, let it cool slightly, then strip the meat from the bone into bite sized pieces and discard the bone and any excess fat, return the meat to the pot.

7. Add the swede (or turnip), the potato if using, and the cabbage, simmer uncovered for another 20 to 30 minutes until the root veg are tender and the barley is fully cooked but still has a little bite.

8. Taste and season with sea salt and plenty of freshly ground black pepper, remember stock can be salty so season at the end, and remove the bay leaves and herb sprig before serving.

9. Stir in chopped fresh parsley or scatter a few thyme leaves just before serving for brightness, ladle into bowls while hot, and enjoy with crusty bread if you like.

Equipment Needed

1. Large heavy pot or Dutch oven (6 qt), for browning the lamb and slow simmering the soup
2. Chef’s knife, for chopping onion, veg and trimming meat
3. Cutting board, ideally one for meat and one for veg if you have them
4. Colander or fine sieve, to rinse and drain the pearl barley
5. Wooden spoon or heatproof spatula, to stir and sweat the veg
6. Tongs or slotted spoon, to turn the meat and remove it to rest, and to skim foam
7. Ladle, for serving and checking broth depth while simmering
8. Kitchen string or twine and a few sprigs (or a small herb bag), to tie the bay leaves and herbs for easy removal
9. Measuring jug or kitchen scale, to measure the stock and barley accurately

FAQ

Scotch Broth (Scottish Soup) Recipe Substitutions and Variations

• Lamb neck or shin: beef shank, oxtail, or bone in pork shoulder — gives similar richness but watch cook times and seasoning.
• Pearl barley: hulled barley (chewier, longer cook), farro or spelt (toasty chew, adjust liquid), or brown rice (gluten free option, different texture).
• Leek (white and pale green parts): 1 large onion plus sliced spring onions, shallots plus scallion tops, or a few sliced celery stalks for mild sweetness.
• Savoy or green cabbage: regular green cabbage, curly kale or collard greens (add late so they don’t get mushy), or bok choy for a lighter finish.

Pro Tips

– Soak the pearl barley for at least 30 minutes or overnight if you can, then rinse well. It cuts cooking time a lot, and helps the barley keep a bit of bite instead of going mushy.

– Get good colour on the lamb and scrape up the browned bits, those little bits are where most of the flavour lives. After you pull the meat out, deglaze the pot with a splash of stock or even a little red wine so none of that goodness is wasted.

– Taste for salt at the end, stock can be deceptively salty. Also add a small splash of vinegar or lemon juice right before serving to brighten the whole pot, and stir in fresh parsley or thyme at the last minute.

– If you want the lamb to fall off the bone faster, use a pressure cooker for about 30 to 40 minutes, or cook low and slow in the oven. And cut your root veg to similar sizes so everything finishes together, otherwise some bits will be overcooked while others stay hard.