Scotch Broth

Scotch Broth is a hearty and traditional soup that combines two essential ingredients: lamb and barley. This soup stands out with its rich flavors and comforting qualities. It’s a classic dish that can be made even more authentic by simmering lamb bones with aromatic vegetables to create a flavorful stock. With tender chunks of lamb, wholesome barley, and a medley of vegetables, Scotch Broth is a satisfying meal on its own. Let’s learn how to prepare this delicious and nourishing soup.

Makes: 6 to 8 servings

Time: About 2 hours

INGREDIENTS:

• 10 cups lamb, beef, or chicken stock, or water, or a combination
• 1/2 cup pearled barley
• 1 1/2 to 2 pounds boneless lamb, preferably from the shoulder or leg, trimmed of excess fat and cut into 1-inch cubes
• 1 large or 2 medium leeks, washed and chopped
• 2 or 3 carrots, cut into 1-inch chunks
• 3 medium turnips, potatoes, or a combination, peeled and cut into 1-inch chunks
• 2 celery stalks, chopped
• Salt and freshly ground black pepper
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. In a large, deep saucepan or casserole, combine the stock, pearled barley, lamb cubes, and chopped leeks. Place it over high heat and bring the mixture to a boil.
2. Once it boils, reduce the heat to maintain a gentle simmer. Skim any foam that rises to the top of the soup. Cook, stirring occasionally, until the lamb and barley are very tender, which will take at least 45 minutes.
3. Add the remaining vegetables (carrots, turnips/potatoes, and celery) to the pot. Stir well and continue cooking, stirring occasionally, for an additional 20 minutes.
4. Season the Scotch Broth with salt and freshly ground black pepper to taste. Stir and continue cooking until all the ingredients are very tender, which will take another 10 to 20 minutes.
5. Taste the soup and adjust the seasoning according to your preference. Garnish the Scotch Broth with chopped fresh parsley leaves.

VARIATION:

• Lamb Soup, North African Style: For a flavorful North African twist, you can make a variation of this soup. Substitute 2 cups of cooked and drained chickpeas or uncooked lentils for the barley. Omit the turnips and celery. Add 1 cup each of chopped parsley and cilantro, 1 teaspoon each of ground cinnamon and turmeric, and approximately 2 cups of chopped seeded tomato. Brown the lamb in a tablespoon of olive oil, then add the leeks (or onion) and herbs, spices, and finally the tomatoes, beans (chickpeas or lentils), and stock. Cook until the lamb is tender. If desired, add a squeeze of lemon juice just before serving.

Serve the Scotch Broth piping hot and savor the comforting flavors that come from the tender lamb, hearty barley, and delicious medley of vegetables. Whether you stick to the traditional recipe or explore the North African-style variation, this soup is sure to warm your soul and leave you feeling satisfied. Enjoy it on a chilly evening or whenever you crave a bowl of nourishing goodness. Gather your loved ones, garnish with fresh parsley, and savor the taste of homemade Scotch Broth.