This classic Scotch broth is a comforting winter staple that warms the soul. Made with scrag end of neck mutton, the soup develops a deep, savory flavor as it simmers slowly. Pearl barley adds a pleasant chewy texture and heartiness, while carrots, leeks, turnips, and celery provide sweetness and crunch. The clear broth is light yet satisfying, perfect for chilly evenings or as a restorative meal. This recipe captures the essence of home-style cooking with simple, robust ingredients. It is easy to prepare and tastes even better when made ahead, allowing the flavors to meld together. Serve with crusty bread for a complete, nourishing experience.
Scotch (Or Scot’S Broth
Description
This classic Scotch broth is a comforting winter staple that warms the soul. Made with scrag end of neck mutton, the soup develops a deep, savory flavor as it simmers slowly. Pearl barley adds a pleasant chewy texture and heartiness, while carrots, leeks, turnips, and celery provide sweetness and crunch. The clear broth is light yet satisfying, perfect for chilly evenings or as a restorative meal. This recipe captures the essence of home-style cooking with simple, robust ingredients. It is easy to prepare and tastes even better when made ahead, allowing the flavors to meld together. Serve with crusty bread for a complete, nourishing experience.Ingredients
Directions
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Wipe and trim the mutton, cutting it into 2 cm pieces.
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Place the meat, bones, salt, and cold water into a deep pan.
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Heat the pan gently until the liquid reaches a simmering point.
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Blanch the pearl barley in boiling water for 2 minutes, then drain.
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Add the blanched barley to the simmering broth, cover, and simmer gently for 2 hours.
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Prepare the vegetables: set aside one whole carrot and dice the remaining carrot, leeks, turnip, and celery into 5mm cubes.
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Add the diced vegetables to the broth, cover, and simmer for another hour.
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Grate the reserved whole carrot and add it to the broth 20 minutes before serving.
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Skim any excess fat from the surface of the broth.
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Remove the bones from the soup.
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Season to taste with black pepper and stir in the chopped parsley just before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 265.8kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 1.3g7%
- Cholesterol 92.5mg31%
- Sodium 487652.2mg20319%
- Total Carbohydrate 18.5g7%
- Dietary Fiber 3.8g16%
- Sugars 6.4g
- Protein 34.5g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup keeps well in the refrigerator for up to 3 days. The flavors often improve the next day.
Substitutions: If mutton is unavailable, lamb neck is a suitable alternative. For a vegetarian version, substitute the meat with vegetable stock and increase the quantity of barley and vegetables.
Tip: Blanching the barley before adding it to the soup helps reduce excess starch, resulting in a clearer broth.
Variation: Add a bay leaf or a pinch of thyme during the simmering process for extra herbal notes.
