British & Irish · Lunch · Dinner
Scotch Broth
A hearty, warming Scottish soup of tender lean lamb, nutty pearl barley, split peas and sweet root vegetables simmered in a clear, savoury broth. It is filling, gently seasoned and finished with fresh parsley.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Serves
- 6
Calories come from: Carbs 49% · Fat 16% · Protein 35%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 6 servings- 500 gLean lamb leg, fat trimmed
- 1/2 cup100 gPearl barley
- 1/3 cup65 gDried green split peas
- 2 litres (8 1/2 cups)2,000 gWater
- 2Bay leaves
- 1 medium150 gOnion, diced
- 2 medium120 gCarrots, diced
- 1 1/2 cups200 gSwede (rutabaga), diced
- 2 stalks80 gCelery, sliced
- 2 medium180 gLeeks, washed and sliced
- 2 cups140 gSavoy cabbage, shredded
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, ground
- 1/4 cup15 gFresh parsley, chopped
Steps
- 1
Trim any visible fat from the lamb and cut it into 2 cm cubes.
- 2
Rinse the pearl barley and split peas in a sieve under cold water.
- 3
Put the lamb and water in a large pot and bring to the boil over high heat, about 10 minutes.
- 4
Skim off any foam that rises to the surface.
- 5
Add the barley, split peas and bay leaves, lower the heat and simmer gently, partly covered, for 30 minutes.
- 6
Add the onion, carrots, swede, celery and leeks.
- 7
Simmer for another 30 minutes, until the lamb is tender and the split peas and barley are soft.
- 8
Stir in the cabbage and simmer for 10 minutes more until just tender.
- 9
Season with the salt and pepper, then remove the bay leaves.
- 10
Stir through the parsley and serve hot.
Swaps, storage and make-ahead
Swaps
- Use lean diced beef or skinless chicken thighs instead of lamb if that is easier to find.
- For a vegetarian version, skip the lamb, use vegetable stock instead of water and add an extra handful of split peas.
- Use parsnip or turnip in place of the swede if your shop doesn't stock it.
- Pearl barley contains gluten, so for a gluten-free soup replace it with brown rice and simmer until tender.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot. The barley keeps absorbing liquid, so add a splash of water when reheating.
Make ahead
Make the soup a day ahead and chill it overnight, then lift off any set fat before reheating until steaming hot. You can also dice the vegetables a day in advance and keep them covered in the fridge.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Scotch Broth in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: GlutenCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (593 g) | Per 100 g | |
|---|---|---|
| Calories | 262 kcal | 44 kcal |
| Protein | 23.7 g | 4 g |
| Carbohydrates | 33.1 g | 5.6 g |
| of which sugars | 5.9 g | 1 g |
| Fiber | 8.4 g | 1.4 g |
| Fat | 4.8 g | 0.8 g |
| of which saturated | 1.4 g | 0.2 g |
| Sodium | 500 mg | 84 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
