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Sort-of Scotch broth

Sort-of Scotch broth

A star rating of 4.8 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

An alternative take on the Highland soup with stewed lamb, cabbage and pearl barley

  • Freezable
Nutrition: per serving (8)
low insalt0.9g


  • 1 tbsp vegetable oil , plus a bit extra
  • 1kg lamb neck fillet, shoulder or other fatty stewing lamb, cut into generous chunks
  • 1 onion , chopped
  • 2 carrots , roughly chopped
  • 1 leek , chopped
  • 2 celery sticks, chopped
  • 3 thyme sprigs
  • 1 bay leaf
  • 1 small white cabbage , roughly shredded
  • 300g/11oz swede , diced the same size as the carrot
  • 200g pot or pearl barley
  • 2l vegetable stock
  • large handful parsley , chopped


  • STEP 1

    Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish and brown the lamb – in batches if necessary – then remove to a plate with a slotted spoon. Add a drizzle more oil and tip in the onion, carrots, leek, celery, thyme and bay. Cook for 5 mins until the vegetables start to soften.

  • STEP 2

    Stir in the cabbage, swede and barley, then return the meat to the pan. Pour over the stock and season with a little salt and lots of pepper. Bring to a simmer, cover with a lid and cook in the oven for 1½ hrs until the meat and barley are tender and the vegetables are just starting to collapse. Scatter with parsley and ladle into bowls.

Recipe from Good Food magazine, April 2013

Goes well with


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A star rating of 4.8 out of 5.12 ratings

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