• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Nourished Kitchen

  • Philosophy
  • Recipes
  • Cookbooks
  • Shop
menu icon
go to homepage
  • Start Here
  • Recipes
  • Cookbooks
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Cookbooks
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    » Home » Recipes » Soup Recipes » Scotch Broth

    Scotch Broth

    Posted: Feb 3, 2014 · Updated: Nov 22, 2022 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Scotch Broth, a humble potage of lamb, split peas, barley, and vegetables, fills my family's bellies in wintertime when the lingering cold and snow seem to draw out our strength and internal warmth.  Scotch Broth has long been a favorite of mine - thick with split peas and barley, flecked with long-simmered bits of tender lamb meat and ladled into waiting bowls.

    Jump to Recipe

    scotch broth
    Rate this Recipe
    5 from 1 vote
    10 to 12 servings

    Scotch Broth

    This classic Scotch Broth, a satisfying and filling broth-based soup featuring kale, split peas, lamb and barley, comes.
    Prep Time12 hrs 5 mins
    Cook Time1 hr 30 mins
    Total Time13 hrs 35 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 1 cup hulled barley
    • 1 tablespoon raw apple cider vinegar
    • ½ cup split peas
    • 2 tablespoons salted butter
    • 1 large lamb shank
    • 1 yellow onions (chopped)
    • 2 carrots (chopped)
    • 2 celery ribs (chopped)
    • 2 garlic cloves (sliced thin)
    • 1 ½ teaspoons dried thyme
    • 2 bay leaves
    • 12 cups water
    • 1 bunch kale
    • 2 teaspoons finely ground real salt
    • ground black pepper

    Instructions

    • Place the barley in a small bowl with about 1 cup warm water. Stir in cider vinegar. In a separate bowl, pour the split peas into a bowl and cover with warm water. Leave both bowls in a warm room for 12 to 24 hours. After the time has passed, drain the barley and the split peas, and rinse them well.
    • In a large pot, heat the butter over medium to medium-high heat. Add the lamb shanks to the pot and brown them on both sides, turning as needed. Room the lamb and set aside.
    • Add the onions, carrots, celery and garlic to the pot, and saute for 5 minutes, stirring as needed to prevent burning.
    • Return the lamb to the pot and add the thyme, bay, and 12 cups water. Pour in the soaked split peas and barley. Bring the soup to a boil, turn the heat to low, cover and simmer for 1 ½ to 2 hours or until the lamb shanks are very tender and the meat is easy to pull off the bone. Remove the lamb shanks from the pot and let them cool.
    • While the lamb cools, stem the kale and chop it into bite-sized pieces Add the kale to the pot and simmer for 7 minutes or until the kale is soft.
    • Shred the lamb, and return it to the pot. Salt well, starting with 2 teaspoons, and add freshly ground pepper if desired. Garnish with chopped parsley, if you like, and serve.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
    « English Bacon, Leek, and Potato Soup
    Little Almond and Einkorn Cookies »

    Reader Interactions

    Comments

    1. Jillian says

      May 28, 2022 at 3:39 pm

      5 stars
      I know this is terrifically old, but I wanted you to know that my teenager considers this their absolute favorite meal, and has requested it as a birthday meal for many years running. I am happy to oblige, as it's delicious, and it also freezes well, so it's a gift that keeps giving!

      I wonder, can you clarify "room the lamb"? Is that just a typo for "remove"?

      Reply
    2. KT says

      January 24, 2020 at 6:38 pm

      Recipe sounds amazing and just what I'm looking for. Curious though about a minor discrepancy. Ingredient list calls for 1 lamb shank, and the instructions consistently refer to shanks in the plural.
      One or two?

      Reply
    3. Raelene Hayes says

      October 17, 2015 at 8:10 pm

      Glad I found this recipe, thank you!

      Reply
    4. Liz Hartwell says

      December 28, 2014 at 5:15 pm

      I love this recipe! I have a gluten sensitivity which i am not very respectful of, and used barley the few times I have made this. The barley apparently is offensive to my GI system. So this time I am going to use farro perlato in place of the barley. Its not gluten free, but low in gluten and apparently better digested by folks who have gluten sensitivities. I will let you know how it turns out.

      Also, I added some extra butter and a little half and half at the end. You can also use cheese rinds in the simmering part to add some extra richness. One time I added some fancy mushrooms which made it very good too. The wonderful thing about this recipie is that you can modify it for your own needs and its awesome no matter what.
      Thank you for sharing this recipe, its one of the staples in my house!

      Reply
    5. Stephanie says

      December 16, 2014 at 3:27 am

      what would be a good substitute for lamb? Would a certain cut of grass fed beef work?

      Reply
    6. Amanda says

      February 23, 2014 at 3:13 am

      I'm a vegetarian, so I'll be leaving out the lamb, but I can't wait to try this soup! The barley + split peas combination sounds perfect. 🙂

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Reader Favorites

    • Wild Mushroom Pâté
    • Rose Water
    • How to Make CBD Oil
    • Easy Sourdough Starter
    • Bone Broth
    • Easy Fermented Hot Sauce

    In Season Now

    • Brussels Sprout Slaw
    • Wild Mushroom Risotto
    • Einkorn Apple Cake
    • Pomegranate Spritzer

    Footer

    ↑ back to top

    Explore

    • Nourishing Recipes
    • Broth Recipes
    • Fermented Vegetables
    • Fermented Drinks
    • Cultured Dairy
    • Herbal Remedies
    • Sourdough

    Seasonal Cooking

    • Soup Recipes
    • Stew Recipes
    • Winter Vegetable Recipes
    • Winter Fruit Recipes

    Connect

    • About
    • Cooking Club
    • FAQ
    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Privacy Policy + Disclaimer + Terms and Conditions + Affiliate Disclosure + Copyright Notice + Accessibility

    Copyright © 2023 Nourished Media LLC. All rights reserved.