Traditional Scotch Broth

Scotch broth is Scotland’s national soup, and this version stays true to the traditional recipe. Neck of mutton (or boiling beef) simmers for two hours with pearl barley, split peas, and a generous mix of root vegetables until the broth turns rich and thick with a depth of flavor that no shortcut can match.

Start the meat in cold water and bring it up slowly. This draws out more flavor from the bones than dropping meat into boiling water. Skim the foam that rises to the surface in the first few minutes for a clearer broth.

The barley and split peas thicken the soup naturally as they cook, giving it that characteristic body without any flour or cream. Diced carrots, leeks, rutabaga (swede), onion, and shredded cabbage go in after the first skim so they hold some shape through the long simmer.

This is a soup that tastes even better the next day once everything has had time to meld together.

Kitchen Tips

• Neck of mutton gives the richest flavor, but lamb shoulder or stewing beef both work
• Wash the pearl barley in cold water before adding to remove surface starch
• Shred the cabbage finely so it softens without leaving tough chewy strips
• Skim the surface regularly during the first 20 minutes for a cleaner broth

Variations

• Add diced turnip or parsnip alongside the rutabaga for more root vegetable sweetness
• Stir in a handful of fresh kale in the last 10 minutes instead of cabbage
• Remove the meat after cooking, shred it, and stir it back in for a chunky version