Scotch broth
Scotch broth, from above
Non vegScotland

Scotch broth

Mutton, barley, split peas and root vegetables. Scotland's answer to cold, wet days, and ours.

120 minTime
22 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 120 minutes come after.
Broth for the weather2 chapters · 1 min read

Make it your way

Grandma's wayMutton broth with barley, split peas and root vegetables.
The original
217kcalsame
22 gproteinsame
7 gfibresame
120minutessame

Scotch broth.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Mutton (goat meat)500 g mutton neck or shoulder, on the bone
Water8 cups
Pearl barley⅓ cup, rinsed
Dried white peas⅓ cup split peas, soaked
Onion1, chopped
Leek1, sliced
Carrot2, diced
Turnip1 small turnip or swede, diced
Cabbagea wedge, shredded
Salt1½ tsp
Black pepper½ tsp
Flat leaf parsleychopped

Method

4 steps
  1. 1Put mutton in water, bring to a simmer and skim the foam.
  2. 2Add barley and split peas. Simmer gently 60 minutes.
  3. 3Add onion, leek, carrot and turnip. Simmer 25 minutes, then add cabbage for 5.
  4. 4Lift out the mutton, shred the meat back into the pot, season and add parsley.
Serve it like this

Serve in deep bowls with shredded mutton and plenty of parsley. Hot, with oatcakes or crusty bread and butter.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Scotch broth: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scottish oatcakes35 min
Bread or rice Irish soda bread50 min
On the side Bhindi masala35 min
On the side Baingan bharta40 min
A little snack Cheese straws40 min
To drink Sweet lassi10 min
Something sweet Clootie dumpling270 min
Sign up to send it to your cook