Traditional Scotch Broth Soup Recipe (2024)

FAQs

What is Scotch Broth soup made of? ›

Scotch broth is a Scottish soup made with lamb or mutton, along with barley and vegetables. It is also known as barley soup or the pot-au-feu of Scotland. Scotch broth is considered the national soup of Scotland because of its deep, over 200-year history.

It makes good nutritional and economical sense. Scotch broth is packed with vegetables, providing a healthy dollop of our 5+ a day, at the same time taking “the edge' off the appetite so the main course doesn't need to be as hearty, having filled up on healthy soup at the start.

Soak the broth mix in cold water overnight for best results. If you forget try boiling the mix in water for 20 minutes then leave to soak for a couple of hours. If you don't soak the mix then your soup with be crunchy. The soft, stodgy texture is part of what makes Scotch Broth unique and delicious.

Scotch Broth: A Brief UK History

This soup was most likely created by Scottish housewives whose mission was to create a low-cost, nutritious dinner for their families.

While this soup was well-liked, as Campbell notes on its website, it constantly monitors changes in consumer preferences, and as sales for a particular brand dwindle, they adapt accordingly. Sales for Scotch Broth did begin to diminish, and eventually, the Scotch Broth flavor got discontinued.

Broth, also known as bouillon (French pronunciation: [bu. jɔ̃]), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.

Because broth is lower in calories, it may be the preferred option for those who are trying to limit their calorie intake. Nevertheless, stock contains more nutrients, as well as collagen, marrow, amino acids and minerals. These may protect the digestive tract, improve sleep and support joint health.

But another indispensable bone broth ingredient comes in the form of vinegar, typically apple cider vinegar. You need this, not only for its slight acidic bite, but also to help extract the collagen and nutrients from the bones which give bone broth its richness and depth of flavor.

Why are the split peas in my soup still hard? ›

If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening. Use bottled water if that is the case.

Heinz Classic Scotch Broth is a rich soup created with a special selection of tender mutton, vegetables and pearl barley.

I make Scotch Broth because it's really delicious, warming and packed with vegetables. It's also full of fibre from the pulses and vitamins from the vegetables.

It's basically a curry soup, most often made with chicken, vegetables, apples, and rice. Not only is it absolutely delicious, it's the perfect example of how one culture acquires food from another and adapts it to their own taste.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Broth uses bones with meat still on them, or meat alone. And soup is made from either broth or stock, and has other ingredients added to it for texture and flavour.

Stock also might contain some meat, even some bones, but not the other animal parts. The other big difference between real bone broth and soup stock is cooking time. Typically, soup stock only simmers for a few hours. As for traditional, tried and true bone broth, it takes at least 24 hours of cooking time.