Lamb, root veggies, and a gently simmering pot make this classic, cozy scotch broth sing. With barley, split peas, and kale, it’s earthy, warm, and fully satisfying.
This one’s for the days when you want dinner to hug you back. Scotch broth is a humble, brothy stew brimming with tender lamb, sweet root vegetables, and chewy pearl barley. It smells like something magical’s happening in the kitchen—like someone is taking care of you. Which, technically, you are. It’s just rugged enough to feel rustic, but soft around the edges too. Perfect for chilly evenings, comfy socks, and maybe a dram if that’s your thing.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Scotch Broth
This isn’t a trendy soup with schnazzy garnishes. Scotch broth is old-school in the best way: savory, soothing, full of substance.
- Hearty but not heavy: With lamb, veggies, split peas, and barley, it sticks to your bones without weighing you down.
- Totally make-ahead friendly: It actually gets better after a night in the fridge (hint: make extra).
- Flexible on the veg front: Don’t love turnips? Just skip ’em or sub in a potato.
- Smells like a cozy cottage in the Highlands: Honestly, once it gets going on the stove, your whole place will smell incredible.
- Lovely balance of textures: Toothsome barley, tender meat, soft veg, and the gentle surprise of wilted greens at the end.
- A delicious way to use less-popular lamb cuts: Economical and satisfying—what more could you want?
Ingredient Notes
A classic scotch broth leans on simple ingredients that team up to be greater than the sum of their parts.
- Lamb shoulder or shanks (bone-in): The bones and connective tissue give the broth a rich, savory depth that can’t be faked. Shanks also shred beautifully.
- Onion, carrots, parsnip, turnip, and celery: These rooty, humble veg lay down the sweet-and-earthy flavor foundation. You could toss in a bit of garlic if you’re wild like that.
- Pearl barley: Chewy, nutty, and mildly starchy, barley thickens the broth slightly as it cooks and adds a satisfying bite.
- Dried split peas: They soften and melt into the broth, giving it body while adding a gentle sweetness.
- Stock (chicken or lamb): Use a good quality one here; it’s literally the base of everything. Homemade? Even better. Totally optional though.
- Bay leaves and thyme: These aromatics round out the flavor—don’t skip them unless you like sad broth.
- Shredded cabbage or kale: Stirred in near the end for a final fresh note. Kale holds up better, but cabbage turns silky.
- Fresh parsley: Stirred in at the very end, it brightens everything up like a pop of green sunshine.
How To Make This Scotch Broth
If you can chop veg and let a pot simmer, you’re basically 85% of the way to scotch broth nirvana.
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Sear the lamb: First, get your pot hot and sear the seasoned lamb in some oil until it’s nicely browned on all sides. You want some golden crusty bits—this step builds flavor. Then pull it out and set it aside.
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Sauté the vegetables: In the same pot, toss in the onion, carrots, celery, turnip, and parsnip. Let them soften for about 5 minutes while scraping the bottom with your spoon. That’s where the magic (and the lamb-y fond) lives.
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Build your broth: Return the lamb pieces to the pot, add your barley, split peas, bay leaves, thyme, and stock. Give it all a good stir, bring to a boil, then drop the heat to low. Cover and let it simmer gently for 1.5 hours. Go fold laundry, scroll a bit, maybe text your cousin.
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Shred the lamb: Once everything’s tender and the broth smells like a dream, take the lamb out carefully. Use forks to shred it, discarding bone and any gloopy bits. Then return the meat to the pot.
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Add the greens: Stir in your cabbage or kale. Let the broth bubble away uncovered for another 15 to 20 minutes. The greens should be soft but still a bit plucky.
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Taste and finish: Season to taste with salt and pepper, then stir in tons of chopped fresh parsley. Ladle into bowls and serve with a cozy side (or just on its own with a spoon and some gratitude).
Storage Options
Let’s be honest—scotch broth might actually taste better the next day. Something about everything mingling overnight that just works.
Store the cooled broth in an airtight container in the fridge. It’ll keep for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it thickens too much (which it will, thanks to that barley doing its thing).
Can you freeze it? You bet. Divide it into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat with a bit of extra liquid.
Heads-up: the texture of the barley will soften after freezing, but nothing tragic. If anything, it’s like the soup gives you a little hug before you’ve even eaten it.
Variations and Substitutions
This is one of those broths where you can totally riff depending on what’s hanging out in your crisper drawer or pantry.
- Different meat options: If lamb isn’t your thing, beef shank or even bone-in chicken thighs work great. The flavor changes a bit, but still very comforting.
- Swap the barley: Quinoa or brown rice could stand in—just lower the amount slightly, and keep an eye on timing.
- Go vegetarian: Omit the meat completely, boost the split peas to ¾ cup, and use vegetable stock. Add extra thyme and maybe a pinch of smoked paprika.
- Mix up the veg: Love leeks? Toss some in. Have some leftover roasted sweet potato? Go for it. It’s a great fridge-cleanout opportunity.
- Add spice: While not traditional, a pinch of crushed red pepper or a splash of vinegar at the end could brighten things up.
What to Serve with Scotch Broth
Since scotch broth walks the line between soup and stew, you’ve got options. Eat it solo or pair it with something extra cozy.
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Homemade bread is never a bad idea. A crusty sourdough or rustic roll is perfect for dunking. Or go slightly fancy with some savory cornbread muffins for a herby, salty twist.
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Cheese and crackers make a fun, easy side. Something sharp (like aged cheddar) really pops next to the mellow broth.
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Feeling ambitious? Serve with a little pimento cheese spread on the side. Not Scottish, but who’s judging?
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A nice green salad with lemony dressing can balance out the darker, more brothy flavors if you want something brighter.
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Or just follow it up with a sweet treat (hi, you’ve earned it). These peanut butter banana ice cream sandwiches feel casual and indulgent at the same time.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I substitute beef for lamb in scotch broth?
Absolutely. While lamb is traditional and brings that deep, slightly gamey flavor, beef shank or short ribs work nicely too. Just aim for bone-in cuts so you get that same cozy richness in the broth. If using beef, you might want to add a splash of Worcestershire or a tad more thyme to balance things out.
Do I need to soak the pearl barley or split peas?
Short answer: nope! Because the soup simmers for quite a while, both soften beautifully without pre-soaking. However, if you’re in a rush or using older dried legumes, soaking split peas for an hour (or even overnight) can help them cook down faster. Barley usually behaves itself though and just needs time.
Is scotch broth gluten-free?
Not as written, since pearl barley contains gluten. But you can easily swap it for brown rice, wild rice, or even a mix of quinoa and lentils to make it celiac-friendly. Just adjust the cooking time as needed and keep an eye on liquid levels—they vary a bit with those swaps.
Can I make scotch broth in a slow cooker?
You sure can. Sear your lamb on the stovetop first (don’t skip that part), then toss it into your crockpot with everything except the greens and parsley. Cook on low for 7–8 hours. Add the cabbage or kale for the last 30 minutes or so, just until tender. Finish with parsley before serving. It’s basically soup while you nap.
Cozy Scotch Broth
Ingredients
For the Broth
- 800 g (1.8 lbs) lamb shoulder or shanks (bone-in) about 2 lbs
- 2 tbsp oil such as olive or canola
- 1 large onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 parsnip peeled and diced
- 1 small turnip peeled and diced (or sub a potato)
- 2 cloves garlic minced, optional
- 1/2 cup (100 g) pearl barley
- 1/2 cup (100 g) dried split peas yellow or green
- 8 cups (2 L) chicken or lamb stock or water, about 2 quarts
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp dried
- salt and black pepper to taste
To Finish
- 2 cups (120 g) shredded kale or green cabbage
- 1/2 cup (15 g) fresh parsley chopped
Equipment
- Large Dutch Oven or Soup Pot
Instructions
- Sear the lamb: Heat oil in a large Dutch oven over medium-high. Season lamb well with salt and pepper. Brown the lamb on all sides, 6-8 minutes total. Remove with tongs and set aside.
- Sauté the vegetables: Add onion, carrots, celery, parsnip, turnip, and garlic to the same pot. Cook, stirring to let them begin to soften, about 5 minutes. Scrape up any browned bits from the pan for flavor.
- Build your broth: Return the seared lamb to the pot. Add barley, split peas, bay leaves, thyme, and stock. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 hours, stirring occasionally.
- Shred the lamb: Remove lamb pieces to a plate. Discard bones and excess fat, then shred meat with forks. Return shredded lamb to the pot.
- Add the greens: Stir in kale or cabbage. Simmer uncovered for 15-20 minutes, until greens are tender.
- Season and finish: Taste and adjust salt/pepper. Stir in chopped parsley just before serving. Serve hot with bread or a cozy side.
Notes
Swaps & Variations: Sub beef shank or chicken for lamb. Use potato instead of turnip. Go vegetarian by omitting meat, boosting split peas, and using veggie stock. See full tips in the recipe body for more swaps.
