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Scotch (Or Scot’S Broth

Scotch (Or Scot's Broth recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 265.8
Dietary: Gluten-free, Gluten-Free Option, Vegan, Vegetarian
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
  • 500 gram Scrag end of neck of mutton
  • 5 milliliter Spoon salt
  • 1 liter Cold water
  • 50 gram Pearl barley
  • 2 Medium Carrots
  • 2 Leeks
  • 1 Small Turnip
  • 1 Stick Celery
  • 10 ml Chopped parsley
  • 1 tsp Black pepper
Directions
  1. 1
    Wipe and trim the mutton, cutting it into 2 cm pieces.
  2. 2
    Place the meat, bones, salt, and cold water into a deep pan.
  3. 3
    Heat the pan gently until the liquid reaches a simmering point.
  4. 4
    Blanch the pearl barley in boiling water for 2 minutes, then drain.
  5. 5
    Add the blanched barley to the simmering broth, cover, and simmer gently for 2 hours.
  6. 6
    Prepare the vegetables: set aside one whole carrot and dice the remaining carrot, leeks, turnip, and celery into 5mm cubes.
  7. 7
    Add the diced vegetables to the broth, cover, and simmer for another hour.
  8. 8
    Grate the reserved whole carrot and add it to the broth 20 minutes before serving.
  9. 9
    Skim any excess fat from the surface of the broth.
  10. 10
    Remove the bones from the soup.
  11. 11
    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.

Keywords: scotch broth, scots broth, mutton, pearl barley, carrots, leeks, turnip, celery, barley soup, traditional soup, winter soup, hearty soup, comfort food, scottish cuisine, simmered broth, root vegetables, homemade soup, meat broth
Read it online: https://www.chefs-mate.com/recipe/scotch-or-scots-broth/