Scotch broth

Scotch broth is one of those classic, thrifty recipes designed to help you feed a growing family nourishing food on a tiny budget.

  • 2 hrs cooking
  • Serves 4
  • Print
Scotch broth


Scotch broth
  • 2.25 litre (9 cups) water
  • 1 kilogram lamb neck chops
  • 3/4 cup (150g) pearl barley
  • 1 large (200g) brown onion, chopped coarsely
  • 2 medium (240g) carrots, chopped coarsely
  • 1 medium (350g) leek, sliced thinly
  • 2 cup (160g) finely shredded savoy cabbage
  • 1/2 cup (60g) frozen peas
  • 2 tablespoon finely chopped fresh flat-leaf parsley


Scotch broth
  • 1
    Combine the water, lamb and barley in large saucepan; bring to the boil. Reduce heat; simmer, covered, for 1 hour, skimming fat from surface occasionally. Add onion, carrot and leek; simmer, covered, about 30 minutes, or until carrot is tender.
  • 2
    Remove lamb from pan. When cool enough to handle, remove and discard bones; shred lamb meat coarsely.
  • 3
    Return lamb to soup with cabbage and peas; cook, uncovered, about 10 minutes or until peas are tender.
  • 4
    Serve soup sprinkled with parsley.


Suitable to freeze. Not suitable to microwave.

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