Description
A traditional hearty Scottish soup made with a mix of barley, split peas, lentils, and fresh vegetables simmered in flavorful lamb stock. This comforting Scotch Broth is rich in fiber and protein, perfect for a warming meal.
Ingredients
Scale
Soup Mix
- 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils, and 50g green split or marrowfat peas)
Vegetables & Oil
- 1 tbsp vegetable or olive oil
- 1 large onion, finely chopped
- 1 leek, washed and sliced
- 1 medium turnip, peeled and finely chopped
- 3 carrots, finely chopped
- 3 celery sticks, trimmed and finely chopped
Broth & Greens
- 3 litres lamb stock
- 200g kale, chopped
Instructions
- Soak Soup Mix: Rinse the soup mix thoroughly and soak it in cold water for 8 hours or overnight, keeping it covered in a cool place. After soaking, drain and rinse well.
- Sauté Vegetables: Heat the oil in a large pan and fry the onion, leek, turnip, carrots, and celery for 10 minutes, covered with a lid, until the vegetables are soft but not browned. Season with a generous pinch of salt and freshly ground pepper.
- Simmer Soup: Pour the lamb stock into the pan and bring it to a simmer. Add the drained soup mix and simmer gently for 1 hour, partially covered, until the barley and split peas are tender. Taste and adjust seasoning if necessary.
- Add Kale and Finish Cooking: Stir in the chopped kale and cook for another 10-15 minutes until the kale is tender. Ladle the broth into bowls and serve hot.
Notes
- Soaking the soup mix overnight helps soften the grains and peas, reducing cooking time and improving texture.
- If lamb stock is unavailable, vegetable or chicken stock can be substituted though it will alter the flavor profile.
- For a vegetarian version, replace lamb stock with vegetable stock and omit any meat-based ingredients.
- Adjust the seasoning towards the end of cooking to ensure balanced flavors.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Prep Time: 10 minutes plus 8 hours soaking
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
Keywords: Scotch broth, Scottish soup, barley soup, lamb stock soup, hearty soup, traditional soup
