The fabled highlands of Scotland – rugged, misty and cool most of the year. After a day of boating on the loch or exploring medieval castles, there is nothing better to warm your insides than a hearty Scotch broth.
Lamb and Barley Scotch Broth
This hearty soup is great for lunch on a chilly day. It's also a perfect way to use leftover lamb.
Servings: 6
Calories: 120kcal
Ingredients
- 1 cup leftover lamb roast, chopped
- 2 ribs celery, finely chopped
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 2 quarts lamb or beef broth
- 1 quart water
- ¾ cup pot barley
- 1 potato (medium-sized) peeled and diced
- 2 tbsp parsley, finely chopped
- 2 bay leaves
- ½ tsp thyme
- 1 tsp Worcestershire or Tamarind Sauce
- ½ tsp pepper, fresh ground
- ½ tsp salt
Instructions
- Add all ingredients a 4 quart pot except potatoes
- Bring to a boil, then simmer for 30 minutes
- Add potatoes, then simmer for an additional 30 minutes
Notes
If you have lamb bones, use them to make your broth first. Add 3 quarts water instead of the broth, the bones, thyme, bay leaves, pepper, salt and boil for about 1.5 hours. Remove the bones and add the other ingredients following the recipe instructions above.
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9 replies on “Lamb and Barley Scotch Broth”
Great recipe! I replaced the potatoes with barley. Very good!
Thank you Anne. Glad you enjoyed it!
Thank you for the delicious hearty soup recipe- most ingredients were on hand and/or home grown. I added some oven roasted tomatoes which added an extra level of yummy 😋
Thank you for sharing your experience. Adding those tomatoes does sound delicious.
This was delicious. I made my own stock as well which not only tastes good but has a certain level of self righteousness about it 😉. Am making again tonight but with left over chicken and bone broth. Not traditional scotch broth I know but a good way to use up the leftovers.
Homemade broth is the best! It’s such a smart way to get all of all of the natural goodness from the meat and avoid wasting perfectly good food. Thank you for sharing.
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