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Scotch broth

by Christina Julia

Scotch broth

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 900g/2lb neck of lamb, cubed
  • 1 large onion, chopped
  • 50g/2oz pearl barley
  • 1 bouquet garni
  • 1 large carrot, chopped
  • 1 turnip, chopped
  • 3 leeks, chopped
  • 1⁄2 small white cabbage, shredded
  • salt and freshly ground black pepper


  • Put the lamb and 1.8 litres/3pt water in a large heavy saucepan, and
    bring to the boil. Skim off any scum from the surface, then stir in the
    onion, pearl barley and bouquet garni. Bring the soup back to the boil,
    part-cover the pan and simmer gently for 1 hour.
  • Add the remaining vegetables, and season with salt and pepper. Bring
    to the boil again, part-cover and simmer for 35 minutes.
  • Use kitchen paper to skim surplus fat from the top of the soup. Discard
    the bouquet garni and serve hot

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