Traditional Scotch Broth is a truly wonderful soup, full of rich flavor. The mutton will be fork-tender. Makes a superb luncheon soup or main course soup for cooler days. Traditional Scotch Broth

Traditional Scotch Broth
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: British
Serves: 6
  • 1 pound neck of mutton or boiling beef
  • 2 Quarts cold water
  • 1 teaspoon salt
  • 2 Tablespoons pearl barley
  • 2 Tablespoons yellow split peas
  • 2 Tablespoons dried green peas
  • 2 medium size carrots
  • 2 leeks
  • 3 Tablespoons diced rutabaga
  • 1 medium onion
  • 1/2 small cabbage
  • 1 teaspoon finely chopped parsley
  • salt and pepper to taste
  1. Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan.
  2. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender, about two hours. Add parsley and salt and pepper to taste.

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