Scotch Broth
6 servings
30 minutes
Scottish broth is a traditional dish of Scottish cuisine infused with the spirit of ancient Celtic traditions. It is based on a rich lamb broth that harmonizes with barley, lentils, or beans. Tender vegetables like turnips, carrots, and onions add a light sweetness to the soup while fresh parsley refreshes its flavor. This hearty and warming dish has historically been valued among Scottish farmers for its nutrition and simplicity in preparation. Scottish broth is perfect for cold evenings, filling one with comfort and warmth; its rich taste makes it indispensable at family lunches. Served hot with bread, it becomes a true gastronomic journey to the heart of Scotland.
1
Bring 2 liters of lamb broth, pure or with added chicken broth, to a gentle boil.
- Lamb broth: 2 l
2
Add 0.5 cup of barley, lentils, or nearly cooked white beans (or add canned beans later) along with diced onion, turnip, and carrot. Cover loosely and simmer on low heat for 15 minutes, until the vegetables are tender. Add salt and spices to taste.
- Pearl barley: 0.5 glass
- Onion: 120 g
- Turnip: 125 g
- Carrot: 125 g
- Salt: to taste
3
Sprinkle with chopped parsley and serve at the table.
- Chopped parsley: 3 tablespoons