- My mum's second best soup recipe! Traditionally Scotch Broth is a bit of everything thrown into the pot and is quite filling. In olden days Scots would eat this as a main meal. In modern times many Scottish households still serve it as a main meal rather than a starter. Ingredients can be substituted depending on your own tastes. It's best made the day before to allow the full flavour to soak through. We make a huge pot of it and boil it up each day, adding more tatties and water as needed. It is very warming when eaten during the winter and is popular on New Year's Day. Scots broth soup recipes are sometimes called Barley Broth soup.
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1kg neck of mutton or lamb (my mum sometimes uses chicken in this recipe for Scotch broth)
75g pearl barley
1 large onion
75g split peas or fresh peas
1 large leek
3 small turnips
1 swede
water depending on thickness required - try 2.5 litres
3 carrots
2 tablespoons of freshly chopped parsley
salt and pepper
small cabbage (optional ingredient for this Scottish broth recipe - Reader Patricia uses a small piece of shin beef and kale instead of cabbage.)
How To Make Scotch Broth
1. Pre-soak the barley and split peas
2. Chop all the vegetables
3. Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top.
4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes.
5. Add the remaining vegetables.
6. If used, remove the bone and strip off the meat and return this to the pot.
7. Some people might be tempted to give a dog the bone afterwards. However the boiling of the bone weakens it, making it softer and causing fragments to come off when chewed by an animal. This stock bone could cause mouth ulceration, choking or tears to the lining of the stomach wall from bone fragments and cause dogs pain and discomfort.
8. Add parsley before serving. Great with warmed bread rolls.
9. If making a big pot full it'll keep out provided you boil and stir each day. Though to be safe it would probably best be kept in the fridge or individual portions could be freezed and used as needed.
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Nick Nairn's New Scottish Cookery has a different Scotch Broth soup recipe which uses shin of beef.
Scottish Broth
The Book Maw Broons Cookbook has a Scottish Broth much like the one above though it includes the use of additional vegetable ingredients such as kail. It was taken from the Housewife Weekly magazine how to make broth soup page. Buy Maw Broon's Cookbook at a discounted price and with free delivery available.
The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence describes it as a health giving dish and compares it to the restorative powers of Jewish chicken soup. The Scotch Broth recipe by Sue Lawrence differs slightly from the one below in that it is much thicker and has different ingredients such as dried marrowfat peas and curly kale.
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FAQs
Scotch broth is a Scottish soup made with lamb or mutton, along with barley and vegetables. It is also known as barley soup or the pot-au-feu of Scotland. Scotch broth is considered the national soup of Scotland because of its deep, over 200-year history.
Why do you soak Scotch Broth mix? ›
Soak the broth mix in cold water overnight for best results. If you forget try boiling the mix in water for 20 minutes then leave to soak for a couple of hours. If you don't soak the mix then your soup with be crunchy. The soft, stodgy texture is part of what makes Scotch Broth unique and delicious.
What is in Heinz Scotch broth soup? ›
Heinz Classic Scotch Broth is a rich soup created with a special selection of tender mutton, vegetables and pearl barley. It is a delicious hearty soup best enjoyed with a crusty brown roll.
What country is Scotch Broth from? ›
Scotch broth is a soup originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils).
What happened to Campbell's Scotch Broth soup? ›
While this soup was well-liked, as Campbell notes on its website, it constantly monitors changes in consumer preferences, and as sales for a particular brand dwindle, they adapt accordingly. Sales for Scotch Broth did begin to diminish, and eventually, the Scotch Broth flavor got discontinued.
Is Scotch Broth the same as beef broth? ›
Originating in Scotland (1600s), Scotch broth is traditionally made with mutton or lamb giving the stew its rich flavour. You can use beef, but the taste will not be the same.
How to soften scotch broth mix? ›
Traditional Scotch Broth
- Soak the broth mix overnight in a bowl of water.
- The next day pop the oil into a soup pan and heat. ...
- When you are waiting for the onions to soften wash the broth mix under water with a strainer until the water runs clear.
Unless you are using quick cook broth mix you will need to soak it overnight (10 hours). Place the broth mix in a bowl and add the water until just covering the mix then leave to soak. Add boiling water and stock cubes to a pan and once its dissolved add the broth mix. Bring to boil, then simmer for 1 hour.
Why do you put vinegar in broth? ›
Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. You can also sub lemon juice, but we prefer apple cider vinegar. Bring to a boil, then reduce to a simmer and cover.
What is the healthiest broth to use for soup? ›
- Best: Bonafide Provisions Organic Chicken Broth – No Salt Added.
- Best: Aneto Low Sodium Chicken Broth.
- Best: Imagine Free-Range Chicken Broth Low-Sodium.
- Best: Fond Regenerative Chicken Bone Broth.
- Best: Kettle & Fire Reduced Sodium Chicken Bone Broth.
- Best: Pacific Foods Organic Unsalted Chicken Stock.
A spokesperson for Kraft Heinz said: "Like the rest of the food industry, we continue to face significantly increased production costs – whether it's ingredients, energy, or packaging – and rising inflation.
Which broth is best for soup? ›
Best Chicken Broth for Soup
Swanson's broth is perfectly savory with the right blend of carrots, celery, onion and a little something extra. “This brand has an almost buttery quality to it,” explains Mark. Testers described Swanson broth as being comforting and even nostalgic flavor to it.
What is Scotch called in America? ›
The answer to this question is purely a matter of preference. Both are technically correct. American and Irish brands will most often use the “Whiskey” spelling, while Scotland, Canada, and a large portion of the EU tend to use the “Whisky” spelling.
What country makes the best Scotch? ›
World whiskies. Scotland is the biggest producer of whisky in the world, and has been for at least 100 years. But while Scotland is synonymous with whisky, it isn't the only country to produce it. Others, such as the USA, Ireland and Japan, also have long, proud traditions of whisky-making.
What is mulligatawny soup made of? ›
It's basically a curry soup, most often made with chicken, vegetables, apples, and rice.
What is the Scottish blood soup? ›
Bawd Bree is a soup made in Scotland. It has a gamey taste from the hare used to make it. To make it, you take a whole hare, and clean it, saving the blood. You then chop up the hare getting the meat off it and set aside the meat.
What is the difference between broth soup and stock? ›
Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.
What is considered a broth soup? ›
Broth is a thin soup made of the water in which flavor-enhancing ingredients like meat, vegetables, and herbs and spices have been simmered. The liquid is strained after cooking to remove the flavoring ingredients. The broth can be served on its own or used as the base for a heartier soup or stew.
has a different Scotch Broth soup recipe which uses shin of beef.
