Today we’re making Scotch Broth, a traditional Scottish soup made with lamb or mutton, barley, and a mix of hearty vegetables. Also known as barley soup or the pot-au-feu of Scotland, this dish ...

1 medium garlic clove, minced 1 Tbsp chopped fresh parsley • Barley Risotto (see recipe below) Preheat oven to 325 F. Heat oil in a heavy skillet set over medium-high heat. Season lamb shanks ...

Place lamb shanks in a large stock pot. Add vegetables. Mix stock powder with cold water and add to pot. Bring to boil. Simmer for 2-3 hours until shanks soft. Shred meat off shanks, replace to ...

Add the pearl barley, and continue to simmer for 10 minutes. The barley should be tender. Add the lamb, cabbage, tomatoes, broad beans or peas return to the boil for 2 minutes.

This thick, stew-like version of the famous Scottish soup is well stocked with bits of tender lamb, barley and vegetables. Serve it with the scones on page D4 to create a hearty winter supper.

Place the barley in a small saucepan. Cover with water and bring to the boil. Reduce to a simmer and cook for 20–30 minutes, or until the barley is tender. Drain and set aside.

I made this with lamb shanks cooked in broth until tender, but you can also use leftover lamb added at the end. For non-lamb eaters, about 1 1/2 lbs (750 kg) of stewing beef cooks up beautifully, too.

The Sisters Restaurant’s Scotch lamb and barley soup recipe is similar to Campbell’s Scotch broth, one of several canned soups that were discontinued by the Campbell Soup Co. in 2023.

2. Add the stock, together with the barley, turnips and chopped parsnips, and simmer over medium heat for 20–30 minutes, or until the barley and vegetables are cooked through. 3.