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Scotch broth

 9 ratings

Prep Time:5 mins

Cooking Time:240 mins

Serves:12 Adults

Scotch broth

This traditional Scottish dish is rich, filling and warm enough to take the chill out of the coldest bones. Great for warming up after outdoors activity in winter.


  • 450g / 1lb stewing lamb
  • 450g / 1lb stewing beef
  • 1 chicken stock cube
  • 2 large onions
  • 1 large carrot
  • 1 medium turnip
  • 2 leeks, green tops only
  • 200g / 7 oz. of pearl barley
  • A tied bunch of fresh herbs; bay leaf, parsley, thyme and rosemary
  • 4 cloves of garlic
  • 1 tablespoon of olive oil
  • 2 litres / 4 pints of cold water
  • Salt and pepper to taste


  1. Brown the meat in a frying pan with the oil
  2. Chop all the other vegetables; onions, carrots, turnip, leeks, garlic
  3. Add 2 litres / 4 pints of cold water to large cooking pot and put in the meats, and the scrapings off their pan, before adding the chopped vegetables, herbs, and stock cube
  4. Bring slowly to the boil, and then skim off excess fat
  5. Simmer for 4 to 5 hours, allow cooling, then skimming again, and take out the herb bouquet
  6. Check seasoning and serve steaming hot

What you will need

  • Frying pan
  • Saucepan
  • Wooden spoon

Serving suggestions

Serve with a slice of crust wholegrain bread

"Use a low-sodium stock cube to reduce your salt intake"

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