Try our homemade Scotch broth soup recipe with hot homemade Scottish Baps and butter. It’s the perfect comforting dish for cold Canadian nights.
Discover the irresistible flavors of Scotch broth soup. Made with beef, barley, lentils and fresh vegetables, this recipe will warm you up from the inside out.
Mum’s Authentic Scotch Broth Soup
After a really cold week and it’s still not much better soup is on the menu for many of us in Canada.
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.
Today as I am going to show you how to make this delicious soup for your family.
Scotch Broth
What is Scotch Broth?
Scotch broth 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 in their Scoth Broth soup recipe.
Classic Scotch broth is filled with vegetables, beans (typically lentils or peas) and a grain such as barley.
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 Scoth Broth with homemade Scottish baps straight from the oven with hot butter to dip.
How To Make Traditional Scotch Broth
Scotch Broth
- Recipe Type: Soup
- Author: Nicola Don
- Prep time: 30 mins
- Cook time: 4 hours
- Total time: 4 hours 30 mins
- Serves: 5
Discover the irresistible flavors of Scotch broth soup. Made with beef, barley, lentils and fresh vegetables, this recipe will warm you up from the inside out.
Ingredients
- 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
Instructions
- 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,
Traditional Scotch Broth
Discover the irresistible flavors of Scotch broth soup. Made with beef, barley, lentils and fresh vegetables, this recipe will warm you up from the inside out.
Ingredients
- 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
Instructions
- 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!
Nicola, my mom loved the scrotch broth root vegetable beef soup. And I have shared the recipe to her and her friends. I’m just happy that you shared it with us.
Thanks Jayson for sharing! I love this soup it’s always a favourite in this house!
Thanks for sharing, I tried this soup last week and it was a real hit!. I made it with a beef bone and a bit of Better than Bouillon broth. Also, I swapped the carrots and turnips for butternut squash since I have some left from the garden, it was sweet and tasty.
That’s awesome Indy.. I’m glad you enjoyed the soup. 🙂
Glad to hear it was a hit!