Scotch broth — barley and mutton soup
A thick and restorative soup where mutton, pearl barley and root vegetables simmer long together in one pot. The quintessential family meal of Scottish households, both soup and main course.
A thick and restorative soup where mutton, pearl barley and root vegetables simmer long together in one pot. The quintessential family meal of Scottish households, both soup and main course.
Approach your bowl, if you please. In my country of Scotland, no one could survive the winter without this broth of barley and mutton neck, left to steep by the fireside for half a day. The secret, you see, is to throw in the barley from the first boil so it drinks up all the meat's juice, and to skim without ceasing that grey scum that rises. We eat it thick with a spoon, and believe a surgeon: nothing sets a man back on his feet like such a potage.
- •Neck and breast of mutton — a good fatty piece (base and fat of the broth)
- •Pearl barley — two full handfuls (thickener and starch)
- •Leeks — a few stalks (aromatic)
- •Turnips and carrots — as desired (roots)
- •Dried peas — a handful (thickener)
- •Salt, parsley — to taste (seasoning)
Scotch broth — barley and mutton soup
A thick and restorative soup where mutton, pearl barley and root vegetables simmer long together in one pot. The quintessential family meal of Scottish households, both soup and main course.
Why this dish? Scottish by birth and training, I was nourished all my youth on these barley and mutton broths that sustain the body through the cold up there. It is the everyday dish I never left behind, even in London.
Approach your bowl, if you please. In my country of Scotland, no one could survive the winter without this broth of barley and mutton neck, left to steep by the fireside for half a day. The secret, you see, is to throw in the barley from the first boil so it drinks up all the meat's juice, and to skim without ceasing that grey scum that rises. We eat it thick with a spoon, and believe a surgeon: nothing sets a man back on his feet like such a potage.
Ingredients (period version)
- Neck and breast of mutton — a good fatty piece (base and fat of the broth)
- Pearl barley — two full handfuls (thickener and starch)
- Leeks — a few stalks (aromatic)
- Turnips and carrots — as desired (roots)
- Dried peas — a handful (thickener)
- Salt, parsley — to taste (seasoning)
Ingredients
- Lamb or mutton neck or breast — 700 g bone-in (base and fat of the broth)
- Pearl barley — 120 g (thickener and starch)
- Leeks — 2 (aromatic)
- Carrots — 3 (root)
- Turnip — 1 large (root)
- Split peas or dried peas — 80 g (thickener)
- Flat-leaf parsley, salt — 1 bunch + to taste (seasoning)
Method
- Cover the meat with cold water, bring slowly to a simmer and skim off the scum that rises.
- Add the barley and peas, simmer gently for 1 hour.
- Add diced carrots, turnip and leek white, continue 45 minutes until everything is tender.
- Remove the meat, shred it discarding bones, return to the broth.
- Season with salt, sprinkle with green leek and chopped parsley, serve very hot and thick.
How it was made : In Scottish kitchens, this broth cooked for hours on the chimney hook in a large iron pot. It was 'extended' several days in a row by adding water and leftovers: it was the foundational dish of the household, economical and nourishing.
The contemporary twist : Served in a deep bowl with a toasted oatcake wedge standing upright, and a drizzle of parsley oil for colour.
Charles Maitland · Charactorium