Scotch Broth with Lamb and Root Vegetables

A hearty and warming Scottish soup packed with tender lamb, chewy barley, and nutritious root vegetables. Perfect for a chilly day.

Prep Time

20 minutes

Total Time

1 hour 50 minutes

Calories

445 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.62/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Snack•Soup

Cuisine:

British

Main Ingredient:

Lamb

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gLamb Shoulder(cut into 1-inch cubes)

£4.50

100gPearl Barley(rinsed)

£0.20

2mediumCarrots(diced)

£0.20

1mediumTurnip (Swede)(diced)

£0.60

2mediumPotatoes(diced)

£0.30

1largeLeek(white and light green parts, sliced)

£0.80

1mediumOnion(chopped)

£0.30

50gDried Split Peas(rinsed (optional))

£0.15

2litresLamb Stock(or beef or vegetable stock)

£2.00

2tbspFresh Parsley(chopped, for garnish)

£0.50

1tbspVegetable Oil

£0.05

to tasteSalt

to tasteBlack Pepper(freshly ground)

1Bay Leaf(Optional)

£0.10

Total Cost

£9.70

£1.62 per serving

Instructions

1.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2.
Add the diced lamb and brown on all sides. Remove the lamb from the pot and set aside.
3.
Add the chopped onion and leek to the pot and cook until softened, about 5-7 minutes.
4.
Add the diced carrots, turnip (swede), and potatoes to the pot and cook for another 5 minutes, stirring occasionally.
5.
Return the browned lamb to the pot. Add the pearl barley, split peas (if using), bay leaf and lamb stock. Season with salt and pepper.
6.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the lamb is tender and the barley is cooked through. Stir occasionally to prevent sticking.
7.
Remove the bay leaf (if used) before serving. Taste and adjust seasoning as needed.
8.
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

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My Notes

Nutrition Information

Nutrition per serving (500g)

445 kcal / 1862 kJ

Carbs

32g

12% of RDA

Fat

19g

27% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

7 g

8% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, use lamb stock instead of vegetable or beef stock.

If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot before serving.

Scotch Broth tastes even better the next day, as the flavors have had time to meld together.

You can add other root vegetables such as parsnips or celeriac to the soup.

For a vegetarian version, substitute the lamb with more root vegetables and use vegetable stock.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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