Granny Glen's Scotch Broth

Warm up with a comforting bowl of Granny Glen's Scotch Broth, a hearty and traditional Scottish soup brimming with wholesome ingredients and rich, savory flavors. This classic recipe features tender lamb neck or shank, nutty pearl barley, and a vibrant medley of root vegetables, including carrots, leeks, turnip, and potatoes, all simmered together in a fragrant, parsley-infused broth. Slowly cooked to perfection, the lamb becomes irresistibly tender, while the barley adds a satisfying texture to each spoonful. Ideal for a cozy family dinner or to chase away chilly evenings, this nourishing lamb and barley soup is as timeless as it is delicious. Serve it piping hot with a sprinkle of fresh parsley and a side of crusty bread for the ultimate comfort food experience. Perfect for fans of traditional soups, root vegetable recipes, and hearty Scottish fare!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 lbs lamb neck or shank
• 0.5 cups pearl barley
• 1 large onion, diced
• 2 medium carrots, diced
• 2 medium leeks, sliced (white and light green parts only)
• 2 medium celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 small turnip (or rutabaga), peeled and diced
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• 8 cups water or low-sodium lamb stock
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper

Directions

Step 1

Rinse the pearl barley under cold water and set aside to drain.

Step 2

In a large pot or Dutch oven, place the lamb neck or shank and cover with the water or stock. Bring to a boil over medium-high heat. Skim off any foam or impurities that rise to the surface.

Step 3

Reduce the heat to low, add the pearl barley, and let it simmer gently for 45 minutes. This will release the flavors of the lamb and start to tenderize the meat.

Step 4

Add the diced onion, carrots, leeks, celery, potatoes, and turnip to the pot. Stir well to incorporate the vegetables into the broth.

Step 5

Season the broth with salt, black pepper, and chopped parsley. Continue to simmer on low heat for another 45 minutes, stirring occasionally.

Step 6

After the lamb is tender and the vegetables have softened, remove the lamb from the pot. Allow it to cool slightly, then shred the meat from the bones and discard the bones.

Step 7

Return the shredded lamb meat to the pot and stir to distribute evenly throughout the broth. Simmer for an additional 15-20 minutes to meld all the flavors together.

Step 8

Taste the broth and adjust seasoning with more salt or pepper as needed. If the broth is too thick, add a touch more water or stock to reach your desired consistency.

Step 9

Ladle the Scotch Broth into bowls, garnish with additional fresh parsley, and serve hot with crusty bread on the side.

Nutrition Facts

Serving size	(3402.7g)

Amount per serving	% Daily Value*
Calories	2608.2

Total Fat 159.0g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat g
Cholesterol 612.3mg	0%
Sodium 3093.1mg	0%
Total Carbohydrate 136.5g	0%
Dietary Fiber 31.0g	0%
Total Sugars 28.5g
Protein 153.3g	0%

Vitamin D 0IU	0%
Calcium 344.1mg	0%
Iron 19.0mg	0%
Potassium 3814.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 23.7%

Carbs: 21.1%