Scotch Broth with root vegetables and beef
SOUP WARMS THE SOUL
If you’ve never heard of Scotch broth I can guarantee that you’ll want to make this delicious hearty broth based soup for dinner by the time you’re done reading this tummy-warming recipe.
After a really cold week and it’s still not much better soup is on the menu for many of us in Canada. Mr. CBB asked a question the other evening on the “What’s For Dinner” post on Facebook -What is your favourite soup? I didn’t have to think long about that and decided to make it for all of you so I could show you rather than just tell you.
Last week Mr.CBB shared his Fire-Roasted Red Pepper Soup with tomato and fennel so today I’m sharing a classic soup that I enjoy making in our home.
Hands down my all time favourite is my mums Scotch broth soup which our entire family devoured. My mum would make Scotch broth every Saturday evening to enjoy on Sunday along with fresh homemade bread slathered in butter.
This Scotch broth is so versatile that she could stretch it out to do us until Wednesday the following week. If you are looking for a frugal meal to fit your grocery budget that has all the tastes a soup should have this is the soup for your recipe box.
This nostalgic Scotch broth recipe takes me back home at the dinner table as a young child and adult so sit back and enjoy today as I am going to show you how you too can make this for your family. Hopefully you too can create food memories that will last a life-time.
Scotch Broth
What is Scotch Broth?
Scotch broth basically is a beef broth which originated in Scotland and done from a reasonably priced cut of beef and/or beef bone. Some people like to use lamb instead of beef.
The Scotch broth is filled with vegetables, beans (typically lentils or peas). I wasn’t lucky enough to get a beef bone this week as my butcher was out but the taste is just as delicious using a decent cut of beef. The meat can be put through the soup or used as a separate meal over a couple of days too depending on the size of meat.
Scotch broth soup is fragrant and has a distinct flavour that is meaty, full of vegetables and great to fill up on. It’s one big pot of goodness! I like to serve it with homemade bread straight from the oven with hot butter to dip.
- Prep time 1/2 hour
- Cook time 3-4 hours best result second day soup or in the slow cooker
- Serves 5 people over a few days
- 4 cups grated carrots
- 2 cups shredded turnips
- 1 cup shredded parsnips
- 1/2 cup finely chopped celery
- 1 onion finely chopped
- 1 cup red lentils
- 1 cup barley
- Handful of fresh parsley or oregano
- 1 teaspoon of salt and pepper
- 1kg beef (I used beef top sirloin)
- OR beef bone
- Place pan of water onto stove. Make sure the pot is big enough to cover the beef completely.
- Add salt to water and place meat in.
- Once simmering skim off the foam from top of the water and discard.
- Add the vegetables and bring up to the boil then reduce back down to simmer and leave.
- You may get more foam just skim off.
- Leave for up to 3-4 hours or until you are ready to eat. This can be prepped the night before and assembled in the morning or placed in the slow cooker to go at slow place either way I think second day is best!
A simple soup that uses up everyday pantry items that most people already have in the home. Stretching this soup to last an extra few days is easy by adding in a bit of water, extra beef, seasoning and a potato or two to bulk it out as the week goes on.
Enjoy
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