Scotch broth is a traditional national dish in Scotland and resembles exactly the pottages found throughout the British Isles in the Middle Ages. The inclusion of meat and pulses to a predominantly vegetable stew provides a deliciously nutritious and sustaining meal and I would refer to it as a thin stew rather than a soup.
Equipment
Weighing scales
Measuring jug
2 large saucepans
Frying pan
Shallow dish
Soup tureen
Preparation method
Day 1
The day before making the soup place the barley, split peas and lentils in a large saucepan and cover with cold water. Leave to soak overnight.
Day 2
The next day, place a little lard in the frying pan and heat until hot. Add half the meat and brown thoroughly on all sides. This needs to be done in batches as an overfilled frying pan will result in the meat being steamed rather than fried. Remove to the shallow dish and set aside while you brown the remaining meat in more melted lard. Place the second batch of meat in the shallow dish and reserve.
Heat the oil in a large saucepan, add the onion and sauté on a moderate heat for 2 to 3 minutes before adding the celery and carrots.
Continue to sauté for 5 minutes or until the onion is transparent.
Add the barley, peas and lentils along with the lamb and stir thoroughly before adding the vegetable stock and seasoning.
Bring to the boil, skimming off any scum that rises to the top.
Turn the heat down to a simmer and cook for an hour until the grain and pulses are soft and the meat is tender.
Ten minutes before serving add the kale and continue to cook before turning into the soup tureen.
Tip: After you have peeled onions or shallots, cut it in half and remove the inner shoot as it can cause indigestion.For tips on making soups see my guide for making soups and stews.
Victorian
Serves:
6
Prep Time 8 hourshours40 minutesminutes
Cook Time 1 hourhour
Total Time 9 hourshours40 minutesminutes
Ingredients
70gpearl barley
70gsplit peas
70gred lentils
500gbraising lamb, trimmed of fat and cut into chunks
