- 500 g Lamb shoulder or any kind of fatty lamb meat
- 1 pcs Onion chopped
- 2 pcs Carrot diced
- 100 g Celeriac peeled and chopped
- 1 pcs smaller Turnip diced
- 1 pcs Leeks sliced
- 1 coffee cup Barley
- 1 coffe cup Dried Peas
- 1 pcs smaller Kale
- a few stems Parsley chopped
- 1-2 tablespoon Salt
- a pinch Black pepper
Scotch Broth is a traditional Scottish dish. It is often referred to as “Scotland’s National Soup” or “Pot Au Feu of Scotland”.
The nickname “Pot Au Feu of Scotland” was given by novelist and feminist Christian Isobel Johnstone. She published Cook and Housewife’s Manual in 1856, under the pseudonym Mistress Margaret Dods. Probably she didn’t say “Pot Au Feu of Scotland” without reason. Seems like that this dish originated from French cuisine.
At the end of the 18th century, Scotch Broth was mentioned in the most famous work of James Boswell, “Life of Samuel Johnson”. In it, he writes that Dr Johnson, author of A Dictionary of the English Language, is very fond of eating Scotch Broth.
Like other traditional dishes, there are countless variations of this dish. Although the basic ingredients are meat, mostly fatty and cheaper, rooted vegetables and dried pulses, it is possible to find varieties without meat.
Commonly used ingredients are lamb, mutton or beef, barley, carrots, turnips, peas, lentils, onion, leeks, cabbage and kale,
Scotch Broth has become so popular in the last few decades. Today it is possible to find it in a can in grocery stores.
Normally, it is served as a main dish, usually during the winter.
To a large pot add diced lamb and water. Add a pinch of salt and cook for about 1 hour until the meat is tender.
After 30-40 minutes to the water and meat add onions, barley and dried peas. It takes more time for them to cook.
When the meat is cooked, add chopped vegetables and cook for about 30 minutes until the vegetables are tender.
To finish, add finely chopped parsley.