How To Make Scotch Broth: A Traditional Scottish Soup Recipe
Scotch Broth: An Authentic Hearty Soup From Scotland
Scotch Broth is an authentic Scottish soup that’s warming, hearty and full of flavor. Also called Hotchpotch or Hotch-Potch, 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 meager 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.
Although companies like Campbell’s and Heinz produce tinned versions of the soup all year round, making Scotch Broth is traditionally a winter activity. This tradition is still pretty much followed by restaurants and home cooks.
To be honest, tinned Scotch Broth doesn’t come close to the hearty flavorsome home made variety. Campbell's tinned Scotch Broth was immortalized by Andy Warhol in a 1969 painting.
In a survey conducted by the National Food Trust to find the top ten national dishes of Scotland, Scotch Broth ranked amongst the top contenders. Only three dishes, Cranachan, Aberdeen Angus Beef and Smoked Salmon proved to be more popular.
Scotch Broth Recipe
- 2.2 litres water
- 1tsp Salt
- 2lb (1kg) Mutton
- 1 large chopped onion
- 1 large chopped leek
- 3oz (75g) split peas
- 3oz (75g) pearl barley
- 3 carrots peeled and diced
- ¼ Small cabbage shredded
- 1 medium swede (rutabaga) peeled and diced
- 2 sticks celery
- 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
More Traditional Scottish Recipes
- Skirlie, Mealie Pudding and White Pudding Recipe
- Orcadian Clapshot Recipe: Tatties And Neeps
- Cock A Leekie Soup Recipe : A True Scottish Classic
- Edinburgh Rock Recipe - How To Make Edinburgh Rock
- Atholl Brose Recipe
- Cullen Skink Recipe: A Rich Traditional Scottish Soup
- Scottish Lorne Sausage Recipe: How To Make Lorne Sausage
- Traditional Scottish Tattie Scone Recipe – Potato Scone
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