Scotch Broth Soup is a traditional Scottish recipe for classic soup of beef shin, carrot, turnip, onion, leeks and pearl barley cooked together until tender and the stock is rich. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scotch Broth Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Elsewhere on this site I have provided a recipe for Scotch Broth that's a thick stew intended to be served as a main course. This is the slightly thinner soup version of that recipe. This is a soup that remains a Scottish institution.
Ingredients:
700g beef shin, cut into pieces
1 carrot, peeled and chopped
1 medium turnip, peeled and chopped
1 onion, chopped
2 leeks, trimmed and chopped
45g pearl barley
salt and black pepper, to taste
fresh parsley, chopped, to taste
Method:
Add the meat to a large pan along with 2.5l of water. Season to taste then bring slowly to a boil. Reduce to a simmer, cover and allow to cook for 90 minutes.
Add the vegetables and barley, return to a simmer and cook, covered, for a further hour, or until the vegetables are soft. Skim-off any fat, ladle the soup into warmed bowls and serve garnished with the chopped parsley.
