Scotch Broth

A traditional winter soup, full of goodness and taste. Probably a warming meal in itself, full of protein from the meat and vitamins and minerals from the vegetables

Serves: 8


  • 450g Lamb, Neck or Shoulder
  • 450g Beef, Brisket or Stewing
  • 50g Pearl Barley
  • 1 small Carrot, diced
  • 1/2 small Turnip, diced
  • 1/4 Cabbage, shredded
  • 1 Onion or Leek, diced or shredded
  • Seasoning
  • 2.4 litres Water
  • Parsley, chopped
  • Optional a handful of fresh/frozen Peas


  1. Scald the barley (with boiling water) and put in a  large pan with the meat and cold water
  2. Bring to boiling point and simmer for 1 hour
  3. Add all the vegetables except the cabbage and peas
  4. Add seasoning and cook for 2 hours
  5. 10 minutes before serving, add the cabbage and fresh/frozen peas, if used
  6. Add the parsley and serve


Fresh Peas are a recent addition and give a freshness to the soup. These may be omitted or dried peas could be used instead; although you should add dried peas with the barley

Alternative seasonal vegetables that you have to hand may be used, such as green beans, cauliflower or a small parsnip

If you have no pearl barley in the house rice may be used instead