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Scotch Broth – Barley and Beef Soup

⏱ 1 h 55 min in total🔪 15 min prep🍳 1 h 40 min cooking🍽 6 portiesMedium
Scotch Broth – Barley and Beef Soup

Scotch broth as it has been made in Scotland for centuries: a slowly drawn meat broth in which pearl barley cooks long enough to thicken it on its own. Nourishing, cheap and comforting.

The scum that rises in the first few minutes is skimmed off. That is coagulated protein from the meat — leave it in and the broth turns cloudy and tastes harsh.

The vegetables go in late, after the meat and the barley. Cooked from the start they would have collapsed long before the rest is done.

Ingredients

Measurements
🍽 6 servings
  • 750 g beef on the bone (thinly cut short ribs, for instance) or 500 g roasting beef, in cubes
  • 2 litres cold water (8 cups)
  • 1 tsp salt, for the initial broth
  • 75 g pearl barley, washed and drained
  • 1 large onion, finely chopped
  • 1 large leek (white and tender green parts only), finely sliced
  • 1 large carrot, diced
  • 1 small turnip, diced (optional)
  • 1 celery stick with its leaves, chopped
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Method

  1. 1

    In a large pot, put the meat (and its bones if you are using ribs) together with the cold water and the teaspoon of salt. Bring to the boil over high heat. With a slotted spoon, skim off all the scum that rises to the surface during the first few minutes, for a clean broth.

  2. 2

    Turn the heat to its lowest, partly cover the pot and let it simmer gently for 1 hour, or until the meat is starting to become tender.

  3. 3

    Add the well-washed pearl barley to the pot. Cover again and simmer for about 20 minutes more.

  4. 4

    Add the onion, the leek, the carrot, the turnip and the chopped celery. Mix well to combine everything with the broth.

  5. 5

    Simmer for another 30 minutes, or until both the barley and all the vegetables are completely tender and the broth has taken on a good consistency.

  6. 6

    Take the pieces of meat (and the bones) out of the pot. Discard the bones and the excess fat. Cut or shred the meat into bite-sized pieces and return them to the soup.

  7. 7

    Taste the broth and adjust the salt and black pepper. Add the chopped fresh parsley, stir one last time and serve very hot in deep plates or bowls.