1. Recipes
  2. Snacks
  3. Scotch Broth

British

Scotch Broth

A long-simmered Scottish soup of lamb on the bone, pearl barley, split peas and root vegetables. The barley thickens the broth as it cooks and the meat falls from the bone, making a single deep bowlful that eats as a whole meal with bread.

SnacksLunch & dinnerUnder 400 kcal8g+ fibre
120 min15 prep · 105 cookEasy338 kcalper serving
Scotch Broth

Method

  1. Rinse 30 g of pearl barley and 20 g of dried split peas in a sieve under cold water until the water runs clear. Put the split peas in a bowl, cover generously with cold water and leave to soak for at least 1 hour (or overnight), then drain.
  2. Put 140 g of lamb neck on the bone into a heavy saucepan with 700 ml of cold water. Bring very slowly to the boil over medium heat, without stirring, and skim off the grey froth with a spoon until the surface is clear — this is what keeps the broth clean-tasting.
  3. Add the drained split peas and the 30 g of barley with a good pinch of salt. Lower the heat to the barest simmer, cover with the lid ajar and cook for 1 hour, skimming once or twice. The barley should be swelling and the liquid just beginning to look silky.

4 more steps in Feat

Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.

Open in Feat — it's freeiPhone · App Store

Per serving

338kcal
12gprotein
74gcarbs
1gfat
15gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

Was this recipe useful?

More like this

4 more steps in the app

Open in Feat