Include in Print View:

Hearty Scotch Broth (Stew – Soup)

Hearty Scotch Broth (Stew - Soup recipe image
Scotch Broth is a legendary Scottish soup known for its deep, savory flavors and nourishing qualities. This version uses tender beef cubes, pearl barley, and a medley of root vegetables like carrots, celery, and rutabaga to create a thick, hearty broth. The barley adds a pleasant chewiness and helps thicken the soup naturally as it simmers. Ideal for chilly evenings, this stew requires minimal active effort but rewards you with a rich, aromatic meal that tastes even better the next day. It is a perfect example of simple, rustic cooking that relies on quality ingredients and slow simmering to develop a robust, satisfying flavor profile.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 542.0
Dietary: Gluten-free
Description
Scotch Broth is a legendary Scottish soup known for its deep, savory flavors and nourishing qualities. This version uses tender beef cubes, pearl barley, and a medley of root vegetables like carrots, celery, and rutabaga to create a thick, hearty broth. The barley adds a pleasant chewiness and helps thicken the soup naturally as it simmers. Ideal for chilly evenings, this stew requires minimal active effort but rewards you with a rich, aromatic meal that tastes even better the next day. It is a perfect example of simple, rustic cooking that relies on quality ingredients and slow simmering to develop a robust, satisfying flavor profile.
Ingredients
  • 2 can Oz BEEF CONSOMME
  • 6 ea RIBS OF CELERY, CUT
  • 1 pound CARROTS, SLICED
  • 1 ea RUTABAGA OR YELLOW TURNIP
  • 1 1/2 pound BEEF, CUT IN CUBES
  • 1 cup BARLEY
  • 1 ea ONION, CUT IN WEDGE SHAPE
  • 1/4 cup CHOPPED PARSLEY
Directions
  1. 1
    In a large saucepot, combine the beef consomm&# 195;©, 8 cups of water, celery, carrots, rutabaga, beef cubes, and barley.
  2. 2
    Place the pot over high heat and bring the mixture to a rolling boil.
  3. 3
    Once boiling, skim any fat or impurities that rise to the surface using a spoon.
  4. 4
    Reduce the heat to low to maintain a gentle simmer, cover the pot, and cook for 1 hour, or until the vegetables begin to soften.
  5. 5
    Add the onion wedges to the pot, uncover, and continue simmering for another 30 minutes, or until the onion and beef are tender.
  6. 6
    Before serving, sprinkle the hot soup with chopped fresh parsley.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 542.0kcal
% Daily Value *
Total Fat 28.2g44%
Saturated Fat 11.1g56%
Cholesterol 144.4mg49%
Sodium 207.2mg9%
Total Carbohydrate 18.3g7%
Dietary Fiber 4.4g18%
Sugars 4.8g
Protein 50.1g101%

* 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: Scotch broth keeps well in the refrigerator for up to 3-4 days. The flavors tend to deepen and improve after resting overnight. It can also be frozen for up to 3 months.

Substitutions: If beef consommé is unavailable, you can use a strong beef stock or broth. For the barley, pearl barley is traditional, but hulled barley can be used if you adjust cooking time accordingly.

Variations: Feel free to add other root vegetables like parsnips or potatoes for extra heartiness. A splash of vinegar or a squeeze of lemon juice at the end can brighten the rich flavors.

Keywords: barley, beef, boiling, broth, carrots, celery, chopped, consomme, cubes, cut, hearty, international, onion, parsley, ribs, rutabaga, scotch, shape, sliced, soup
Read it online: https://www.chefs-mate.com/recipe/hearty-scotch-broth-stew-soup-2/