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As the days grow shorter and the chill of winter sets in, there’s nothing more comforting than a bowl of traditional Scotch broth. This hearty soup, brimming with tender lamb, wholesome vegetables, and nutritious grains, is a time-honored classic that warms you from the inside out. Whether you’re new to this dish or a seasoned fan, it’s sure to become a staple in your winter meal rotation.
Why You’ll Love This Recipe
This traditional Scotch broth is a wonderful blend of flavors and textures that come together to create the perfect comfort food. You’ll love how the slow-simmered lamb becomes incredibly tender, while the barley and split peas add a satisfying heartiness. Plus, it’s a fantastic way to use up any root vegetables you might have on hand. Each spoonful brings warmth and nourishment, making it ideal for cozy nights at home.
Kitchen Equipment You’ll Need
- Large cooking pot
- Bowls for soaking
- Wooden spoon
- Knife and cutting board
Ingredients
- ½ cup split peas
- 2 tablespoons butter, melted
- 1 cup hulled barley
- 1 tablespoon apple cider vinegar
- 1 large lamb shank
- 2 celery ribs, diced thin
- 2 cloves garlic, minced
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced thin
- 1 cup turnip, diced thin
- 2 bay leaves
- 1½ teaspoons dried thyme
- 3 quarts water, plus more as required
- 2 teaspoons sea salt
- Black pepper to taste
Directions
- Soak the barley with 1 cup of warm water and the cider vinegar in a bowl.
- Add the split peas to a separate bowl and pour warm water to cover.
- Set both bowls aside to soak for 12–24 hours.
- Drain and rinse the barley and peas with cold water.
- Heat the butter over medium heat in a large cooking pot.
- Add the lamb shank and brown evenly. Remove and set aside.
- Add the carrots, celery, turnip, onion, and garlic and stir-cook for 4–5 minutes until softened and translucent.
- Return the lamb and add the water, bay leaves, and thyme. Mix in the barley and split peas.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 1½ hours, until the meat is cooked well and easy to shred.
- Remove the lamb. Add the kale to the pot and cook for 6–7 minutes until softened.
- Shred the lamb meat and return it to the pot. Season with some salt and black pepper.
- Serve warm with some chopped parsley on top.
Tips for Success
To ensure the best results, make sure to soak the barley and split peas overnight. This not only speeds up the cooking process but also enhances their texture and nutritional benefits. Don’t rush the simmering time; allowing the flavors to meld together is key to a rich and delicious broth.
Additional Tips and Variations
If you prefer a slightly creamier texture, consider blending a portion of the soup before adding back the shredded lamb. You can also experiment with different herbs like rosemary or parsley for added flavor. For a vegetarian version, substitute the lamb with mushrooms or lentils.
Nutritional Highlights (Per Serving)
- Calories: Approximately 250
- Protein: 18g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 6g
Frequently Asked Questions (FAQ)
Can I freeze Scotch broth? Yes, this broth freezes well. Just be sure to store it in airtight containers and leave room for expansion.
What can I use instead of lamb? Beef shank or chicken thighs are great alternatives if you’re not a fan of lamb.
There’s something truly special about making a comforting dish that has been loved for generations. I invite you to try this traditional Scotch broth and experience its warmth and heartiness yourself. Don’t forget to share your experience and any personal twists you add to the recipe. Enjoy!
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