Traditional Scotch Broth Recipe
Our definitive Scotch Broth recipe: lamb stock, pearl barley, split peas and root vegetables simmered low and slow. Scotland's most comforting bowl.
- Time: 110 min
- Servings: 6
Source: Live Breathe Scotland
Ingredients
- lamb neck fillet or bone-in lamb shoulder, trimmed of excess fat
- litres cold water
- medium onion , finely diced
- large leek , halved lengthways and thinly sliced
- medium carrots , peeled and cut into 1cm dice
- neep , peeled and cut into 1cm dice
- pearl barley, rinsed
- green split peas, rinsed
- unsalted butter
- shredded kale or savoy cabbage, tough stems removed
- Small bunch flat-leaf parsley , roughly chopped
- Salt and freshly ground black pepper, to taste