Scotch Broth: An Authentic Hearty Soup From Scotland

Scotch Broth is an authentic Scottish soup that’s warming, hearty and full of flavour. Also called Hotchpotch or Hotchpotch, Scotch Broth is a potage made of boiled mutton, barley, swedes (rutabaga), onions, carrots, leeks, and celery. This dish originates from austere times in Scotland’s history when scrapping a meagre living from the land was the best most could hope for. As such, the mutton could be changed to marrowbone or whatever cut of meat or fowl was available at the time. Similarly, the choice of vegetables and how much were used was also dictated by availability.

Scotch Broth Recipe

Ingredients:

2.2 litres water

1tsp Salt

2lb (1kg) Mutton

1 large onion medium dice

1 large leek medium dice

3oz (75g) split peas

3oz (75g) pearl barley

3 carrots peeled and diced

¼ Small cabbage shredded

1 medium swede (rutabaga) peeled and diced (medium)

2 sticks celery (medium dice)

Method:

Soak the pearl barley and the split peas for a minimum of 3 hours, preferably overnight (rinse before adding to pot)

Trim fat from mutton

Place mutton, barley and peas in cold water and slowly bring to a simmer

Simmer for 45 minutes with lid on skimming any fat or residue that floats to the surface

Add the remaining vegetables and simmer gently until lamb is thoroughly cooked

Remove lamb from pot and separate the meat from the bone

Return meat to pot

Serve while hot