Traditional Scotch Broth

Recipe: Traditional Scotch Broth


  • 1 lb Neck of mutton or boiling -beef 2 qt Cold water
  • 1 ts Salt
  • 2 tb Pearl barley
  • 2 tb Yellow split peas
  • 2 tb Dried green peas
  • 2 md Size carrots
  • 2 Leeks
  • 3 tb Diced rutabaga
  • 1 md Onion
  • 1/2 sm Cabbage
  • 1 ts Finely chopped parsley


  1. Salt and pepper to taste Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim.
  2. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender – about two hours.
  3. Add parsley and salt and pepper to taste. Posted by Gavin Davies. Courtesy of Fred Peters.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)