Scotch broth

Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb or mutton (or, less authentically, beef), and root vegetables such as carrots, turnips or swedes. Greens, particularly cabbage and leeks, can also be added, usually towards the end of cooking to preserve flavour and texture. Dried pulses are often used too. The proportions and ingredients vary according to the recipe or availability.

Scotch broth is often sold ready-prepared in cans. As with many slow-cooked composite dishes, it is often claimed to taste even better when re-heated.

A method of preparation traditional to the country areas of the Outer Hebridean island of Lewis in Scotland is as follows. The method is very economical of fuel and highly conservative of nutritional value.

  1. Put a suitable joint of mutton or lamb (often leg, shoulder or flank) in a closely fitting pot, cover with water, and simmer for about an hour.
  2. Add barley, and pulses (legumes) if liked, and simmer a further hour. [At this point, start to cook some boiled potatoes in their skins in a separate pot.]
  3. Add chopped root vegetables and simmer until all done, adding shredded cabbage towards the end.

The resulting soup is served as a first course.

The meat, generously salted, is then sliced and served as a main course, with the carefully cooked potatoes heaped on an ashet, often along with a jug of milk and sometimes butter. Diners help themselves by spearing potatoes with their forks and carefully peeling them with their table knives.

See also