Traditional Scotch Broth Recipe

Square image of lamb and barley soup in a blue bowl with kale and sourdough bread in the background.

Traditional Scotch Broth Recipe

A quick and hearty Scotch Broth made with ground lamb, vegetables, barley, and kale. A simplified take on the traditional Scottish soup, ready in under an hour and full of authentic flavor.

Prep Time10

Cook Time35

Total Time45

Servings: servings

Calories: 407kcal

Author: Stephanie Wilson

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

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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.

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