Scottish Soup with Winter Root Vegetables
8 servings
285 minutes
Scottish root vegetable soup is a true embodiment of rustic cuisine, warming and rich in the flavors of winter vegetables. Thick, nourishing, and hearty – it’s perfect for cold days. The origins of this dish lie in Scottish culinary traditions where accessible seasonal ingredients and slow cooking techniques were used to enhance their flavors. Roasted lamb adds a deep meaty aroma to the soup, while root vegetables and barley create a rich texture. The light sweetness of carrots and swede is balanced by the sharpness of leeks and the delicate parsley greens. Serving it with crispy white bread completes the dish, immersing you in the cozy atmosphere of a Scottish home. An ideal choice for family lunch or a leisurely winter dinner.
1
Preheat the oven to 170 degrees (gas mark 3).
2
Rub the shoulder with salt and pepper on all sides, place it on a baking tray, cover with foil, and bake for 3 hours. Remove all the meat from the bone, leaving the bone for later.
- Shoulder of lamb: 1 kg
- Salt: to taste
- Ground black pepper: to taste
3
Chop the leek coarsely, finely chop the onion, then chop the carrot and celery coarsely.
- Leek: 1 piece
- Onion: 2 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
4
Put leeks, celery, onion, and carrots in a large pot with oil and cook on low heat for 20 minutes or until soft and sweet, stirring regularly.
- Leek: 1 piece
- Celery stalk: 2 pieces
- Onion: 2 heads
- Carrot: 2 pieces
- Olive oil: 30 ml
5
Pour in the broth and add the remaining lamb bone. Bring to a boil, then simmer on low heat for 20 minutes. Meanwhile, peel and chop the swede and potatoes into large pieces.
- Lamb broth: 3 l
- Shoulder of lamb: 1 kg
- Swede: 1 piece
- Potato: 1 piece
6
Add pearl barley to the pot, then rutabaga and potatoes, and simmer on low heat for another 50 minutes or until the barley is cooked.
- Pearl barley: 80 g
- Swede: 1 piece
- Potato: 1 piece
7
Remove the pot from the heat and blend the broth well to dissolve some of the potatoes and make the soup homogeneous. Then add the roasted lamb and let it warm up. Taste and season with salt and pepper.
- Shoulder of lamb: 1 kg
- Salt: to taste
- Ground black pepper: to taste
8
Chop parsley leaves and add to the soup. Serve with slices of crispy bread for dipping.
- Parsley: 15 g
- White bread: 300 g