I’ve never Tasted Flavors Like in This Scotch Broth Soup



This video was created in partnership with the American Lamb Board. Scotch broth is a Scottish soup made with lamb or mutton …

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About the Author: Chef Billy Parisi

40 Comments

  1. THATS NO HOW YOU MAKE IT!

    How to make a Scottish staple that we had weekly when growing up look so complicated.
    It looks really good, sort of, but mine is way more easy and traditional.

    Still love your channel though.

  2. This is a favourite that do a few times a year for my British Legion Branch here in Berlin our German members particularly really love their scotch broth. When I do it, it's usually for about 50-60 people but I don't cook the barley or the split peas separately, I just rinse then soak them in unsalted water overnight and add them complete with the soaking water (acts as a thickening agent) near the end of cooking (about 20 mins) oh and I also add kale because that's what my wee mammy taught me. I miss the prunes as well NO GARLIC!!!

  3. That is a fantastic soup, thanks for this. Note that both lamb/mutton or beef brisket are commonly used in Scotland for this soup. Definitely try both!

  4. Do you know of a substitute for the barley? I can't have gluten so I would need to do a workaround. I haven't tasted this soup, so I don't know if this is even possible.

  5. I've been on the fence with lamb. Some good experiences, but mostly bad. Very gamey tasting, and usually overcooked and under seasoned. I just might try this.

  6. Timing is truly important, but it's not that hard. Here's how to save on nutrition and dishwashing: When the lamb is browned take it out and saute the leeks, onions, and garlic (last). Add the stock to the browning pot, PLUS an extra two cups to compensate for the UNCOOKED barley and split peas (no need to precook those and then throw out their nutritious cooking water!) Toss in the veggies (minus the potatoes) the meat, AND the bones (plus, scoop out any marrow into the pot), cover for 15min. Add the potatoes, wait 5, then add the barley & peas. If you're a bit nervous about cooking times on the diverse veggies, use waxy pots (they're sturdier). Taste for spices, soup is done when grains are cooked but not mushy. Serve without the bones!

  7. Scotch broth used to be a New Years tradition in our family, until lamb became expensive and hard to find. My mother got the recipe from her mother, who was born in Ayrshire, Scotland in 1880, who got it from her mother, who made it in a dutch oven in the fireplace, because she never in her life had such a thing as a stove. Pretty much the same, but my mom and grandma just ran all the vegetables through a cast iron meat grinder, put everything in the pot at once and simmered it until the meat fell off the lamb shank. Grandma would turn over in her grave if we used split peas; she used canned (the only legitimate use I know of for canned peas). I expect my great grandmother used fresh peas.

  8. What he called a Turnip, I call a Rutabaga. I live in Spain and here turnips are smaller white things, the size of a potato. I miss rutabagas. My mother used to mash them with bacon and carmelized onions. That was Brooklyn. The rutabagas were waxed and almost impossible to cut open.

  9. OK, it looks really good. But if you look at the time involved and the cost of of two legs of lamb, is it really worth it? I priced up the ingredients at a local mid ranged super market and the cost would be around £32 for your soup. Sorry, but you're recipe is only available to people who are willing to pay top prices in a high class restaurant. In my day, my mum would use neck of lamb and make a lamb stew. Tasty and filling. At the end of the day lamb tastes like lamb wharever the cut if you are making soup or a casserole.

  10. When I was a kid, I had chronic tonsillitis and practically lived on Scotch Broth for a year, before I had a tonsillectomy. 🤕

  11. Even the cheap manufactured stuff in a can tastes good.I make this with lamb shoulder ,or mutton (if you can get it) I use Barley/ swede/carrot/onion/celery/potato . I might try split peas next time. Also I use a lot of white pepper

  12. Regarding putting the peas and barley into the fridge to cool is a no-no, why? It raises the temperature in the fridge and some items in the fridge can spoil, causing food poisoning, be warned.

  13. And I wouldn’t put the vegetables in this is just to do the meat then I would strain and do everything and chop like you do and then add my vegetables on the stove

  14. I do a lot of soups the way that you do this one looks amazing! What are your thoughts of once you’ve braised all the meat putting it in a crockpot I usually have my crockpot and my liquid in there at temperature before I add the meat just makes time a little flexible if you’re busy or do you think that sacrifices flavor?

  15. Hello, Billy Parisi. Can you make the 5 variants of Velvet Breads? There are Red Velvet Bread, Orange Velvet Bread, Green Velvet Bread, Blue Velvet Bread & Purple Velvet Bread. The Velvet Breads uses Chocolate Powder, Red Food Colouring, Orange Food Colouring, Green Food Colouring, Orange Food Colouring and Purple Food Colouring.

  16. In Scotland we generally cook everything in the one pot. I traditionally use a ham hough for stock again cooked in the pot with all the broth mixture and vegetables. This is not how Scottish ppl cook this soup at home. It does look nice though, just way to much phaffing about lol

  17. Yes we would eat this in Ireland too and a typical chicken soup is with pearl barley too 👍🥰 u can use beef for Scots broth if someone doesn’t like lamb 👍

  18. As a scot, this was a winter weather tradition growing up. Always a pot ready to go on the stove. It was so filling, a few bowls of this was enough to feed a family of 4. Sadly my mother didn't teach me growing up, I really wish she had. I'll try your recipe if I find some lamb on discount (it's expensive here)

  19. Just made my first beef stock overnight in preparation for this soup today! I’ve made chicken bone broth many many times but we bought half a cow with all bones and organ meat this year. So I followed your beef stock recipe and have a gallon of amaaaazing smelling broth waiting in the fridge. Getting that lamb on now to sear!

  20. Made it back! I hickory smoked a 1lb Brisket (it was only 5.60 something for a pound here in Texas) and did the Chili you posted a few weeks ago.

    Was my first time smoking a Brisket myself. That recipe was out of this world delicious, and sneaking slices of Brisket made everybody's night.

    Thank You so much for helping us make those memories (:

  21. Just discovered your channel, have been binge watching since. Awesome recipes , easy to follow for this learning chef with recipes my family(including young kids) will eat. Thank you!

  22. You do to much put everything in pot cook till cooked I am from Scotland and this soup was called one pot all day soup. Yellow turnip was used. Dried peas because they didn't have split peas.

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