We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Scotch Broth?

By T. Briseno
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

A robust soup, Scotch broth does not include scotch liquor, nor is it typically a thin broth. Named for Scotland, the country where it was originally prepared and served, Scotch broth has become more widely available over the years. With its combination of rich lamb, root vegetables, and nutty barley flavors, it can be a generous appetizer or a meal in itself. Seasonable availability of ingredients and fullness of taste can make it particularly appealing in cold weather.

Recipes for Scotch broth vary in method and ingredients, but most versions include lamb, mutton meat or bones. Slow cooking the meat or preparing a stock from lamb bones flavors the base of the soup. Traditionally, the meat may have been cooked with all of the ingredients and then removed. Soup was served alongside the meat, which was salted and became the main course of the meal. Generally the lamb is chopped after cooking and then added back into the soup for further cooking and for serving.

Barley, a grain that cooks to a soft, chewy consistency, is also widely used in making Scotch broth. A small, round variety of this cereal grain called pearl barley is found in many recipes. In addition to adding flavor and texture, barley can soak up the flavors of the meat and other ingredients while making the soup heartier. Most barley is low in cost and often easily found, making it a healthy and filling soup staple.

Root vegetables, which are widely considered winter vegetables, are commonly used in Scotch broth. Carrots, leaks, and turnips are typically added, as are onion, garlic, cabbage, and kale. Some recipes include peas or potatoes, and others recommend substituting ingredients with whatever vegetables are at hand. Though vegetables may differ in quantity and type, typically, replacing the lamb with beef or another meat changes the final product to barley soup or stew rather than Scotch broth.

Herbs and spices such as parsley, rosemary, and thyme can enhance the flavors of the soup and provide a complement to the richness of the lamb meat. Salt and pepper can be added to taste as the vegetables and meat come together during cooking. Because of the thickness of the soup, water or other liquids such as vegetable stock may be added when reheating. Some recipes add butter and recommend side servings of bread. Leftover Scotch broth may be even more flavorful than the just cooked soup, as flavors meld together over time.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

By tigers88 — On Dec 22, 2012
Does anyone have a recipe for making scotch broth in a slow cooker? I have all the ingredients, and I want to use my slow cooker to make the broth, I just need a good recipe that can tell me about time, temperature and seasonings.
By ZsaZsa56 — On Dec 22, 2012
I lived in Scotland for a while ad I fell in love with Scotch broth while I was there. It is such a rich dynamic flavor -- you eat one spoonful and you just want 20 more.

There was this little pub close to where I lived that made the best version I tired. After a cold, rainy Scottish afternoon it was great to settle in to a booth with a nice pint and a big hot bowl of scotch broth.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.