Traditional Scotch Broth

Scotch broth is a traditional Scottish soup featuring lamb, barley, split peas, and vegetables. The first time I had this soup was in a small pub outside Inverness in the Scottish Highlands. It was the perfect meal for a cool afternoon and left me feeling happily nourished and rejuvenated, ready for more sightseeing adventures. Once we got home I got work replicating that wonderful dish and it has remained a family favorite ever since.

In her 1856 cookbook, Cook and Housewife’s Manual, Margaret Dods referred to Scotch Broth as the “Pot au Feu of Scotland.” Pot au Feu has also been referred to as “the quintessence of French family cuisine [and] the most celebrated dish in France” so in like manner is reflective of the important place that Scotch Broth has taken at the Scottish family table for centuries. Scotch Broth has been referenced in literature dating back to the 1600’s and it’s popularity has crossed many borders, including the U.S. where the recipe appeared in an 1881 American publication “The Household Cyclopedia.”

The popularity of Scotch Broth has become so widespread that it’s sold in cans in grocery stores and even some of the biggest brands have picked it up. I’ll admit I’ve never had the canned version but what I can tell you is that once you’ve made and tried the real deal you’ll understand why Scotch Broth has been so central to Scottish cuisine.

• 1 1/2 pounds lamb shoulder or shanks (or beef with bones)
• 2 tablespoons quality lard or butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup pearl barley
• 1/3 cup dried green split peas
• 4 sprigs thyme
• 2 bay leaves
• 1 teaspoon salt
• 6 cups quality chicken broth
• 1 large carrot, diced
• 1 turnip, peeled and diced
• 1 rutabaga, peeled and diced
• 1 parsnip, peeled and diced
• 1/2 cup shredded green cabbage
• 1 medium leek, chopped, rinsed and drained
• fresh chopped parsley for garnish