If I could live on only one dish for the rest of my life, it would be my mum’s scotch broth. I’ve never tasted another soup like it. I just had some on my lunch break at work, I had some for my dinner (with crusty buttered bread mmm) last night and I will most likely have some tonight too… if there is any left, that is!
Mum has never given me the recipe before, despite my constant pleading. So I have this blog to thank for her change of heart; I asked if I could write about it and she agreed to my shock and amazement! Here she is, hard at work in the kitchen, in her wee adorable apron:
And here is the elusive recipe for the most flavoursome soup I have ever experienced:
250g Broth Mix – mum uses this one
4 large carrots, grated
1 large leek, sliced
1/4 turnip, diced
A cut of Lamb Shoulder – Mum used this one
4 lamb stock cubes
(Alternatively, you can use Beef Hough and 4 beef stock cubes; both cuts of meat will give delicious results. Try both!)
Place broth mixture in a bowl, steep in boiled water and cover. Leave overnight.
The next day, place meat in the soup pot and fill with water, to about 3/4 full.
Add the stock cubes and bring to the boil. Simmer for 45 minutes.
Put the broth mix into a sieve and run under cold water until the water runs clear at the bottom.
Add to the pan, along with the rest of your veg and season.
Cook at a medium heat for at least 1 hour and a half, or until peas are soft.
I hope you enjoy the soup as much as I do. It freezes well, I’ve taken frozen tubs to work and microwaved before (about 8-10 mins). Usually the whole pot is devoured before it can be frozen though!
Oh, I love a plate of broth. I’m sure having the meat in it makes all the difference, I don’t usually do that just the stock. I had to laugh at you saying to ‘steep’ the broth mix, it’s a nice to see a good Scots word in there!
Hee hee it’s really the best word to describe it, “steep”, isn’t it?
I usually just use stock in my own soups too, but I couldn’t for this recipe; my mum would kill me hah! 🙂
I last had Scotch Broth when I lived in Scotland and that was in 2004. I live in South Africa, and this is not a soup you’d really find anywhere here. It was the one thing I ate most often and became my favorite dish ever.
I’ve been looking for a recipe to make it for my own family now, and seeing as it’s starting to become winter and cold here, I’m definitely going to give your mum’s recipe a bash.
Tell her we say thank you ever so much. I’ll let you know how it went as soon as I’ve made it!
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Hi
Love the look of this recipe but the link to ‘A cut of lamb shoulder’ just takes you to the Tesco grocery site. If I go to the butchers, what do I ask for and what quantity please? Many thanks.
Hi Maddy,
It depends on how much meat you like in the soup. Perhaps 675g (1 and a half pounds)? I have since used lamb bones only, to flavour the soup instead of having meaty chunks in it.
Hope that helps!
Catherine 🙂