Scotch broth

Scotch broth
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min (plus 4 hours soaking for the split peas). Simmering time 3 hours 20 min.

Learn how to make classic Scotch broth with Sam Ellis-Cosgrove’s easy recipe, passed down from her granny Jean. This comforting, salty broth is studded with ham hock and creamy pearl barley.

Food blogger Sam hosts the Hampshire-based Duck Pie Supper Club. Find her on Instagram @sam_elliscosgrove.

Nutrition: per serving

Calories
361kcals
Fat
8.1g (2.5g saturated)
Protein
39.2g
Carbohydrates
30.6g (3.7g sugars)
Fibre
4.8g
Salt
3.4g
Calories
361kcals
Fat
8.1g (2.5g saturated)
Protein
39.2g
Carbohydrates
30.6g (3.7g sugars)
Fibre
4.8g
Salt
3.4g

Ingredients

  • 1 ham hock or small ham joint, 800g-1kg (smoked or unsmoked, depending on your preference)
  • 1 ham stock cube (optional)
  • 50g yellow split peas (rinsed thoroughly and soaked for 4 hours), drained
  • 100g red lentils, rinsed thoroughly
  • 100g pearl barley, rinsed thoroughly
  • 2 leeks, finely chopped
  • 2 carrots, finely diced
  • ½ tsp white pepper
  • Crusty bread and salted butter to serve (optional)

Method

  1. Put the ham in a large pan and cover with cold water. Bring to the boil, then drain. Rinse the ham to get rid of some of the salt. Cover again with 2-3 litres of cold water and bring to the boil. Add the stock cube (if using), soaked split peas, red lentils and pearl barley, then simmer gently for 3 hours on a low medium heat, skimming any foam from the top as it cooks.
  2. Remove the ham and set aside to cool slightly. Add the leeks and carrots to the broth, then cook for a further 20 minutes until tender.
  3. Once the ham is cool enough to handle, shred half of it into bite-size pieces and add to the broth. Add the white pepper and some salt (if needed – it’s usually salty enough).
  4. I serve the broth with thick buttered sliced bread and extra ham on the side, like granny did.

delicious. tips

  1. Leave the finished broth to cool completely, then store in an airtight container in the fridge for 2-3 days, or portion and freeze for up to 6 months.

Recipe By

Sam Ellis-Cosgrove

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