Scotch broth is a hearty and traditional Scottish lamb soup that has been enjoyed for centuries. Its history can be traced back to the medieval period when it was a staple dish for many Scottish households. The soup’s origins are rooted in the practicality of using available ingredients, making it a comforting and nourishing meal for generations. Traditionally, Scotch broth was prepared using leftover lamb or mutton, barley, root vegetables, and a variety of herbs and spices. This simple yet flavorful concoction was a means of using every part of the animal and ensuring no waste.
The flavor profile of Scotch broth is a delightful combination of earthy, savory, and slightly sweet notes. The tender pieces of lamb or mutton impart a rich meatiness, while the barley adds a hearty texture and mild nuttiness. Root vegetables like carrots, turnips, and leeks provide sweetness and depth, and a blend of herbs like thyme and parsley adds freshness and aroma. The broth itself, often made from simmering bones and vegetables, is both nourishing and comforting, making it a perfect dish for chilly Scottish winters.
In terms of popularity, Scotch broth has remained a beloved and iconic Scottish dish. It is cherished for its ability to warm the soul and provide sustenance. While it may have originated as a humble peasant’s meal, it has found its place in modern Scottish cuisine and is often served in restaurants, homes, and at special gatherings. Scotch broth is not only a symbol of Scotland’s culinary heritage but also a testament to the country’s resourcefulness in creating delicious meals from simple, locally sourced ingredients.
Scotch broth is typically served hot and is often enjoyed as a main course. It can be accompanied by crusty bread or oatcakes to complete the meal. Some variations of the soup might include additional ingredients like peas or diced potatoes, but the core elements of lamb or mutton, barley, and root vegetables remain constant. This enduring dish continues to be a comforting and nutritious option for those seeking a taste of Scotland’s culinary traditions.
Scotch Broth (lamb soup)
Ingredients
- 1 Lb lamb shoulder diced
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 1 leek sliced
- 1 Cup pearl barley
- 6 Cups lamb broth
- 2 bay leaves
- ½ Tsp dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat a large pot over medium-high heat. Add the diced lamb and brown it on all sides.
- Remove the lamb from the pot and set it aside. In the same pot, add a little oil if needed and sauté the chopped onion, carrots, celery, and leek until they start to soften.
- Return the browned lamb to the pot and add the pearl barley. Stir everything together.
- Pour in the chicken or lamb broth, add the bay leaves and dried thyme. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the barley is cooked.
- Skim off any excess fat that rises to the surface during cooking.
- Once the soup is ready, remove the bay leaves and discard them.
- Serve the Scotch Broth Lamb Soup hot, garnished with chopped fresh parsley.
