Scotch Broth

We’re facing peak snowfall and subzero temperatures in Chicago right now, and nothing sounds better than a pot of simmering soup on the stove (and in my hands, and in my belly, and on my feet, etc etc). I came across a recipe for Scotch Broth and, after shaking the disgusting image of boiling whiskey from my brain, I put the ol’ apron on and got to work.

Scotch Broth may be one of the most deceiving dishes I’ve made in a long while. The recipe is effortlessly simple and let me to assume that the end result would be a bland and watery soup. Thankfully, it couldn’t have been further from that assumption. I indulged in spoonful after spoonful of a savory, gamey, hearty stew that tasted like it had been cooking for the entire day. And when a spoon just wouldn’t do, I started dipping in hunks of stottie cake and using that as a stew vessel. Pro tip: give yourself ample napping time after eating this delight. It’ll take you to Cozy Level 10.

Scotch Broth: A Brief UK History

Scotch Broth, aka “Scotland’s National Soup”, is centuries old and most likely pre-dates any written history. A recipe for the dish can be found in one of the first published Scottish cookbooks, A New and Easy Method of Cookery (circa 1755), but has been found in literature that dates as far back as the 1600s. This soup was most likely created by Scottish housewives whose mission was to create a low-cost, nutritious dinner for their families. It was common practice to use whatever meats, grains, and vegetables they had on-hand and let simmer for the entire day to cultivate as much flavor as possible. What started out as a humble kitchen staple has now earned the moniker “the Pot au Feu of Scotland” due to its overwhelming popularity and importance to Scottish history and culture.

It is traditionally eaten in winter months and is especially popular on New Year’s Day. You can make it various way, but the components always consist of meat, barley, and root vegetables. The news of this broth has spread worldwide, having hit the U.S. in the late 1800’s. Originally, after the stew was finished the meat would be removed and served as a separate course, but today it stays put and makes a wonderful one-pot dish. If you want Scotch Broth in a pinch and you’re in a UK supermarket, head straight to the canned goods aisle where you’ll find it courtesy of Campbell’s!

Scotch Broth

Eat While: Having an insomnia episode

Pairings: Frosty Pint of Bitter Lager or Sparkling Water with Lime

Dedicated Time: 3 hr 15 min

Components:

3 Tbsp vegetable oil

1 lb lamb stew meat, cut into 1/2-inch cubes

1 yellow onion, chopped

56 oz chicken broth (4 x 14oz cans)

1/2 c pearl barley

1 Tbsp salt, plus more to taste

4 carrots, chopped into 1/4-inch dice

1 turnip, chopped into 1/4-inch dice

1 leek, chopped

3 celery ribs, chopped into 1/4-inch dice

4 cloves garlic, minced

Fresh ground pepper, to taste

1 c green cabbage, shredded

2 Tbsp fresh parsley, chopped

Heat 1 Tbsp of oil over high heat in a Dutch Oven, add the meat, searing on both sides until crusty brown (~4 min) and transfer to a plate. Add remaining 2 Tbsp of oil and add the onion. Cook over medium-low until softened, scraping up the fond (browned bits on the bottom of pot) with a wooden spoon.

Add the broth, barley, lamb, and salt to the pot and stir until combined. Bring to a simmer and cook for 1 1/2 hr. Taste and add more salt, if necessary.

Add carrots, turnip, leek, celery, garlic, and pepper to pot. Continue to simmer for 1 hour. Add cabbage and parsley and simmer for another 1/2 hr.

* 8 servings