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Meat, European

Scotch broth with bread

Scotch broth is a Scottish soup made with lamb and pearl barley, served as a full meal for 4 people. It takes 1 hour 50 minutes to cook and counts as an easy recipe, at €2.90 per serving. The key to success is skimming the broth carefully and cutting the vegetables into small, even dice.

Tonight, let's visit Scotland with a Scotch broth, a lamb and barley soup hearty enough to be the whole meal, with bread on the side.

Scotch broth with bread
Total time
1 h 50
Difficulty
Easy
Cost per person
€2.90
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Scotch broth simmers for a long time and you can taste it, the broth starts clear then thickens as the pearl barley slowly swells. The lamb turns tender and falls apart on its own, while the winter vegetables, carrots, turnip, leek and celery, keep a bit of bite. This is a soup that actually fills you up, not a light starter before the main course.

It's the kind of dish to plan for a Sunday, when the pot can simmer quietly while you get on with other things. Served with crusty bread, it works as a full meal, perfect for cold autumn and winter days. Mon Chou suggests it for evenings when one dish is enough for everyone.

The ingredients

4 people

Butcher

  • Lamb neck or shank 700 g

Pantry

  • Pearl barleyoften in the pantry 100 g
  • Wateroften in the pantry 1.5 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Turnip 1
  • Leek 1
  • Onion 1
  • Celery stalks 2
  • Parsley 4 sprigs

Bakery

  • Country bread 4 slices

Allergens Gluten, Celery

The step by step recipe

  1. Put the lamb in a large pot of cold water, bring to a boil and skim thoroughly.

    Skim for as long as it takes, the broth will turn out clear and delicate.

  2. Add the chopped onion, salt and pepper, cover and let simmer gently. 45 min

    Keep it at a light simmer, a hard boil will cloud the broth.

  3. Cut the carrots, turnip, leek and celery into small, even dice.

    Small, even dice cook at the same rate and make for a nicer soup.

  4. Add the rinsed barley and the vegetables to the pot and keep cooking. 35 min

    The barley swells a lot, add hot water if the broth gets too thick.

  5. Remove the lamb, shred the meat away from the bones and fat, and return it to the soup.

    Pick out all the small bones, they hide in the neck meat.

  6. Sprinkle with chopped parsley and serve piping hot with the country bread.

    Add the herbs at the very end, they stay green and fragrant.

Our tips to get it right

  • Pick a lamb neck rather than a shank if you want meat that shreds more easily by the end of cooking.
  • Prep the vegetables while the lamb does its first round of cooking, you'll have less to rush and the dice will stay even.
  • Taste the broth before serving, the barley soaks up salt as it cooks so you may need to adjust the seasoning at the end.

The variations

  • Swap the lamb for stewing beef if you prefer a milder flavor, the cooking time stays the same.
  • For a vegetarian version, skip the lamb and use a well seasoned vegetable broth, the pearl barley still gives the soup body.
  • To save time, use lamb that's already boneless and cut into pieces, you'll cut down the shredding step.

What to serve it with

  • Toasted crusty bread
  • Salted butter to spread
  • Strong black tea

Storage

Scotch broth keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, the barley holds its texture after thawing. Reheat gently in a pot, adding a splash of water if it has thickened too much.

Questions about this dish

Can you make Scotch broth ahead of time?

Yes, it's even better reheated the next day once the flavors have had time to blend. Make it the day before and warm it gently before serving.

Can you replace the pearl barley with something else?

You can use rice or hulled barley, but the cooking times will change. Pearl barley remains the classic choice since it naturally thickens the broth.

How do you avoid a cloudy broth?

Skim the lamb thoroughly at the start of cooking, before adding the other ingredients. Also keep the broth at a gentle simmer rather than a hard boil.

Is Scotch broth good for kids?

The vegetable pieces and barley take a bit of chewing, which makes it better suited to older kids. You can blend part of the soup for younger ones.

How long does it take to make a Scotch broth with bread?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Scotch broth with bread?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Scotch broth with bread cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Always check the labels of the products you buy.

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