Scotch Broth (Scottish Soup Recipe)
Scotch Broth is my absolute favourite soup, and I make a lot! Brimming with mea, vegetables and hearty pulses in rich stock, it's a tasty and generous meal in a bowl. Just don't forget the bread for dunking!
Ingredients
- 120 g dried broth mix
- 1.2 kg boiling beef (short ribs) or lamb ribs
- 3.5 litre water
- 4 cubes lamb stock cubes or beef or vegetable
- ½ swede grated
- 2 carrots grated
- 2 onion finely chopped
- 1 leek finely sliced
- 2 potato (medium) peeled and chopped into cubes
- 2 bay leaves
- 1 handful parsley roughly chopped
Instructions
- Measure 120 g dried broth mix and leave to soak overnight in cold water (see Notes)
- Add a little oil to a large soup pot and allow to heat up whilst you coat 1.2 kg boiling beef (short ribs) with some salt and pepper
- Place boiling beef into a large soup pot and brown off on all sides before adding 4 cubes lamb stock cubes dissolved in 3.5 litre water
- Simmer on medium heat for 2 hours (See Notes), skimming any skim/fat off the top of the soup as needed. You can also blot the top of the soup with kitchen paper before the next step, to remove any residual fat droplets.
- Whilst the beef is simmering, prepare the vegetables: grate 2 carrots, grate ½ swede, finely chop 2 onion, finely slice 1 leek, peel and cube 2 potato (medium).
- After 2 hours, add the prepared vegetables into the soup pot with the drained broth mixture and 2 bay leaves
- Bring to boil, and then turn down to a simmer - allow to cook for 1.5 hours
- Finally, remove boiling beef and bay leaves from pot
- Once the beef has cooled, remove fat and shred the meat before adding the shredded meat back into the pot of soup along with 1 handful parsley (roughly chopped)
- Season to taste & serve with fresh bread ☺️
Notes
Dried Broth Mixture: If you have forgotten to soak it overnight and want to make your soup now, I would recommend boiling the broth mix for approx. 20 minutes to soften it before adding it to the soup at the recommended stage. Soaking it overnight ensures the pulses aren't crunchy in the Scotch Broth.
Boiling Beef: the meat will become more tender the longer you cook it, so if you have the time to leave it simmering for up to 3 hours - do it. The end results will be meltingly soft and tender shredded meat for your soup.
Nutrition
Calories: 311kcalCarbohydrates: 23gProtein: 26gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 72mgSodium: 216mgPotassium: 981mgFiber: 4gSugar: 5gVitamin A: 3748IUVitamin C: 29mgCalcium: 75mgIron: 4mg
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