What could be more comforting on a chilly day than a bowl of warm, hearty Scotch Broth? This classic dish, beloved in Scotland for centuries, has a rich history and a flavor that’s truly timeless. Made with meaty soup bones, an array of chopped vegetables, and pearl barley, Scotch Broth is more than just soup – it’s a meal in itself. Its origins trace back to the days when families would have a pot of broth simmering over the fire, adding to it throughout the day as ingredients became available. Today, it’s a comforting reminder of home for many Scots, and a delicious introduction to Scottish cuisine for others. I absolutely love this recipe because it’s not only delicious, but it’s also simple and economical. The ingredients are basic pantry staples, but they come together to create a soup that’s bursting with flavor. Best of all, it’s a versatile recipe that you can easily adapt to your own tastes or what you have on hand. Whether you’re a fan of Scottish cuisine, or just looking for a comforting dish to warm you up, this Scotch Broth recipe is sure to hit the spot!
Ingredients
- 2 lb. meaty soup bones
- 6 whole peppercorns
- 1 c. chopped carrots
- 1 c. chopped celery
- 1/4 c. medium pearl barley
- 2 qt. water
- 1 1/2 tsp. salt
- 1 c. chopped turnips
- 1/2 c. chopped onion
Cooking Method
- In a large kettle combine soup bones, water, peppercorns and salt.
- Cover and simmer for 2 1/2 hours or until the meat comes easily off bones.
- Remove bones. Strain broth.
- Cool and chill. Skim off fat.
- Remove meat from bones.
- Dice meat and return to broth, along with remaining ingredients.
- Bring to a boil.
- Reduce heat.
- Cover and simmer about 1 hour or until vegetables are barely tender.
- Yields 6 to 8 servings.
Calorie: 300
Total cooking time: 4 hours
Difficulty level: Medium
A Bone to Pick With Soup
Ah, the humble Scotch Broth, a dish that sounds like it should be served with a side of bagpipes and a kilt. It’s a classic, hearty soup that makes you feel like you’ve been wrapped in a warm, woolen blanket. And it all starts with 2 lb. of meaty soup bones. Yes, you read that right. We’re about to embark on a culinary journey that can only be described as… bone-chilling? Okay, I couldn’t resist the pun, but let’s move on.
The Battle of the Bones
In a large kettle, I combined the soup bones, 2 qt. of water, 6 whole peppercorns, and 1 1/2 tsp. of salt. The whole thing simmered away for 2 1/2 hours, during which I had enough time to learn the entire discography of a Scottish folk band. When the meat finally fell off the bones like a well-rehearsed ballet, I knew it was time to move on to the next step.
Strain Gain
After straining the broth and giving the bones a fond farewell, I was left with a clear, golden liquid that looked like it could be bottled and sold in a hipster store for $20 a pop. After a quick cooling and chilling session (for both the broth and myself), I skimmed off the fat, because let’s be honest, we’re already indulging with the meaty soup bones.
Dicey Situation
The next step was to dice the meat and return it to the broth. I’d like to say that I expertly wielded the knife like a seasoned chef, but let’s just say that my dicing skills are a work in progress and leave it at that.
Veggie Vortex
Then came the fun part – tossing in the remaining ingredients. I added in 1 cup of chopped carrots (chopped to the best of my ability), 1 cup of chopped celery (I promise I didn’t cry), 1/4 cup of medium pearl barley (which is apparently not a type of jewelry), 1 cup of chopped turnips (which are criminally underrated), and 1/2 cup of chopped onion (yes, I cried this time).
The Waiting Game
With everything in the pot, it was time to bring it to a boil and then reduce the heat. I covered the pot and let it simmer for about an hour, or until the vegetables were barely tender. It was like watching a slow-motion race, with the turnips and carrots vying for the title of “Least Crunchy”.
The Final Showdown
After an hour, the Scotch Broth was finally ready. The aroma was intoxicating and the taste… well, it was worth every second of the absurdly long simmering time. The broth was rich, the vegetables tender, and the meaty soup bones had added a depth of flavor that was simply indescribable. It was a triumphant moment that made the entire experience worth it.
So there you have it, my friends. The tale of a humble food blogger and her journey into the land of Scotch Broth. If I can do it, you certainly can too. Just remember to keep your sense of humor handy, especially when the onions start to fight back.
