Scotch Broth (Traditional Scottish Soup for St. Andrew’s Day)
This post may contain affiliate links. Please read our disclosure policy.
Scotch Broth is a traditional Scottish lamb and barley soup often served during St. Andrew's Day celebrations on November 30. Made with lamb, root vegetables, barley, and greens, it's a hearty winter soup that warms you right through.
Recipe Overview
- Cuisine: Traditional Scottish
- Dish Type: Hearty lamb and barley soup
- Serves: 6
- Time: 10 minutes prep, 40 minutes cook time
- Skill Level: Easy
- Great For: St. Andrew's Day, winter dinners, make-ahead meals
- Why It Works: All the flavor of traditional long-simmered Scotch Broth in a quicker, simplified version that still tastes deeply authentic.
What I Love About This Recipe
Perhaps it's my own Scottish roots-traced through generations of family history-that make dishes like Scotch Broth so meaningful. It's humble, comforting, and timeless, the kind of soup families in Scotland have made for centuries. And while traditional versions can simmer for hours, this quicker Scotch Broth delivers the same cozy, hearty flavor in a fraction of the time.
It's all these small, familiar comforts that make this recipe one I come back to again and again:
- Traditional flavor without the long simmer. Ground lamb creates richness in a fraction of the time.
- Deeply hearty and nourishing. Barley, dried peas, root vegetables, and kale make this a full, comforting winter meal.
- Perfect for St. Andrew's Day, or anytime you're craving a Scottish soup.
- Flexible and forgiving. Use the root vegetables you have on hand.
- Makes delicious leftovers, as the broth deepens each day.
If you're planning a full St. Andrew's Day menu, you may also love my Smoked Haddock Bake, another traditional Scottish-inspired dish.
Jump to:
Ingredients
You'll find exact measurements in the recipe card below. Here's a quick overview of what you'll need for this simplified Scotch Broth:
- Kale - Adds color, nutrients, and balance. Substitute with cabbage or chard if needed.
- Ground lamb - Traditional in Scotch Broth and gives robust, authentic flavor.
- Butter - Helps soften the vegetables and carry flavor.
- Onion, carrots, turnips - Classic root vegetables found in most Scottish soups.
- Leek - A hallmark ingredient in Scotch Broth (milder than onion).
- Chicken broth - A flavorful base; homemade chicken broth works beautifully if you have one.
- Pearl barley - Essential for heartiness and texture.
- Dried split green peas - Naturally thicken the broth as they simmer.
- Bay leaf + fresh rosemary - Bring aromatic Scottish depth.
How to Make Scotch Broth
While many traditional Scotch Broth recipes simmer lamb bones or neck for hours, this simplified version uses ground lamb for a quicker cook-ready in under an hour, while still delivering deep, classic Scottish flavor.
- Step 1: Brown the lamb in a large soup pot or Dutch oven until no pink remains. Transfer to a bowl and set aside, then remove all but 1 teaspoon of fat from the pot.
- Step 2: In the pot, melt butter, then add onions, carrots, turnips, and leeks; season with salt and pepper, and sauté until softened, about 4-5 minutes.
- Step 3: Pour in the broth, add barley, dried peas, bay leaf, and rosemary. Cover and simmer until the vegetables, peas, and barley are tender, about 30-35 minutes. Add reserved lamb and kale and gently simmer for 5 minutes to warm through.
- Step 4: Remove the bay leaf and serve with sourdough bread, Scottish bannock, and a side of greens if you wish!
Serving Suggestions
Scotch Broth is a full meal on its own, but is even better with:
- Warm Scottish-inspired breads, such as Irish Soda Bread or oat bannocks
- Crusty sourdough or whole-grain bread for dipping
- A bright, simple green salad
- A drizzle of olive oil or extra rosemary
For a full St. Andrew's Day feast, pair it with Smoked Haddock Bake. You may also enjoy another Celtic favorite, Irish Seafood Chowder!
Recipe FAQs
Traditional Scotch Broth includes lamb (often neck or mutton), barley, root vegetables, leeks, and split peas. This quicker version uses ground lamb to shorten cooking time while keeping the authentic Scottish flavor profile.
Yes. Scotch Broth tastes even better the next day as the flavors deepen. The barley absorbs liquid, so add a splash of broth or water when reheating.
You can use ground beef or ground turkey, though the flavors will differ. Lamb is traditional and adds authentic richness to the broth.
It freezes beautifully for up to 3 months. Barley thickens upon standing; add broth when reheating.
Barley contains gluten. Replace with short-grain brown rice or millet for a gluten-free option.
St. Andrew's Day Celebrations
St. Andrew is the Patron Saint of Scotland, honored each year on November 30. The Feast of St. Andrew marks the beginning of Scotland's winter festival season, filled with music, gatherings, and traditional foods-including warming soups like Scotch Broth.
According to tradition, St. Andrew was martyred on a diagonally crossed X-shaped cross. This symbol inspired the design of Scotland's national flag, the Saltire-a white cross on a blue background.
Learn more:
- History of St. Andrew - https://www.scotland.org/events/st-andrews-day/a-history-of-st-andrew
- St. Andrew's Day Party Guide - https://www.scotland.org/whats-on/st-andrews-day/scottish-party-guide
Scotch Broth remains one of the most iconic dishes to serve on this day-simple, hearty, and rooted in Scotland's culinary heritage.
Who Was St Andrew?
More Recipes You May Also Enjoy
- Finnish Salmon Soup (Lohikeitto)
- Grandmother's Tomato Potato Soup
- 35 Winter Soup Recipes
- Crock Pot Chicken and Rice Soup
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Want to save this recipe?
Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!
Traditional Scotch Broth Recipe
Equipment
Ingredients
- 1 pound ground lamb
- 1 tablespoon butter
- 2 medium onions diced
- 4 carrots diced
- 2 turnips diced
- 1 leek sliced thinly in quarters
- 1 bay leaf
- 6 cups chicken broth (or 4 cups plus 2 cups water) or to taste and consistency
- ½ cup pearl barley
- ½ cup dried green split peas
- 2 sprigs fresh rosemary
- 1 large bunch organic kale finely chopped or shredded
Instructions
- Brown the lamb in a large soup pot or Dutch oven until no pink remains. Remove with a slotted spoon to a bowl and set aside. Remove all but 1 teaspoon fat from the pot.
- To the pot, melt butter, onions, carrots, turnips, and leek; season with salt and pepper and saute until softened, about 4-5 minutes.
- Pour in the broth, and add the barley, dried peas, bay leaf, and rosemary to the pot. Cover and simmer until the vegetables, peas, and barley are tender, about 30-35 minutes.
- Add the reserved lamb and kale to the pot, gently simmering, uncovered, for about 5 minutes to allow the flavors to blend and the lamb to warm through. Remove the bay leaf and serve.
Notes
- Broth consistency: Barley and split peas naturally thicken the soup. Add extra broth to loosen if needed.
- Make ahead: Tastes even better the next day. Thin with broth when reheating.
- Greens: Kale is traditional; cabbage or Swiss chard also works well.
- Traditional version: For a classic long-simmer broth, use diced lamb shoulder or neck bones and simmer for 2-3 hours.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Fresh, Delicious and Simple to prepare. Thank you for sharing this!
Hi Mary! I'm so happy you enjoyed the Scotch Broth! Thank you for trying it and sharing how you liked it.
Easy to make, delicious to eat. I’ve made this recipe at least 20 times now and it’s perfect every time.