Scots Recipes

Scotch Broth

Ingredients:
1/4 lb pearl barley
1/4 lb dried pies
1/2 lb mutton or braising beef steak
water
2 tablespoons salt
3 leeks
3 carrots
1 turnip (swede)
1 small white cabbage or 5-6 leaves of kale
1 onion
1 oz parsley
A little black pepper

Steps:
Soak the barley and dried peas in water overnight. Place the beef in a saucepan, cover with cold water add the salt and bring to the boil. Simmer gently for about an hour. Chop up the carrots and turnip into small cubes. Also chop the onion, leeks and cabbage (or kale) finely. Add the soaked barley and peas to the boiling mutton or beef and then add the prepared vegetables and allow the mixture to simmer for a further hour. If the level of the liquid should fall too low add extra boiling water.

Toward the end of the second hour add the chopped fresh parsley together with a little freshly ground black pepper.

The broth can be served straight away, but tastes even better upon re-heating the next day so never make small quantities of Scotch broth, always plan on two days worth. In some households the broth pot is constantly on the stove and is merely added to as required.

Great for winter months when you need a little extra warmth!

Bannocks | Clootie Dumplings | Cock-a-Leekie Soup
Scotch Broth | Scotch Eggs | Scottish Gingerbread
Scottish Short Bread | Scottish Scones | Howtowdie (Scottish Roast Chicken)
Traditional Mead | Quick Metheglen | Mulled Wine
White Metheglen | Crowdie Cream | Rumbledethumps

Back to Recipes