If you’ve read my original post about being married to a Scotsman, you’ll find several of our “disagreements” are about food. We’ve had an interesting time combining cultures and the foods that go along with it. My comfort food is Mac & Cheese. His is Scottish broth. I’ve been begging him for some time to let me do a post on some of his recipes, and he FINALLY agreed.
This recipe is not 100% traditional, only because we used chicken and chicken stock instead of beef and beef stock. The hubs did say many people substitute different meats into this soup, he also recommends venison, so don’t be afraid to experiment. It’s a very forgiving recipe.
2lbs. Carrots- Shredded. He used the food processor.
1- Medium Rutabaga or “Neep” in Scottish. Neep is short for Turnip. This is NOT THE SAME as an American turnip.
1 Package of Scottish broth mix.
If you can’t find Scottish Broth, you can add lentils and split peas instead of the broth. Add your desired amount of instant barley according to package directions at the end of the simmering process. Make sure you stir while it’s cooking or it will go to the bottom of the pan!
1/2 of a large white onion
1-2 Large Leeks
Chicken (as much as you want to add as much meat as you want, at least 2 breasts for this recipe)
Chicken Broth- We used a 1 quart container of homemade chicken broth. Just make sure you match your broth to your meat type.
Yield: 2 large pots- or 1 very large stockpot of soup. Don’t worry it freezes GREAT and you’ll want more.
Salt and pepper to taste
Soak the broth mix in a pan of water overnight to soften the beans etc., included in the mix. Rinse and leave in pan.
Shred or grate the carrots
Trim the rutabaga and dice into bite size pieces. If you’ve never have a rutabaga, the texture is similar to a potato, although the flavor is a bit nutty. These are FANTASTIC boiled and mashed with a little butter and pepper.
Here is some nutritional information on the rutabaga if you’re unfamiliar with them. They are very healthy for you and a great substitute for potatoes.
Dice the onion and leeks
Throw all the vegetables, meat, and broth in the pan.
Bring the soup to a boil uncovered. Once it boils, reduce it to a simmer, and let cook 1-2 hours.
It will take a while for the rutabaga and some of the beans to soften.
Once everything is nice and soft, your Scottish broth is DONE! We have ours with bread and butter on the side. A thick and crusty loaf of bread is super tasty to dip in this soup.
As I said before, this soup freezes extremely well, and is also very good as a second day soup. It’s hearty, full of nutrients, and will absolutely warm you up on a cold winter day. It’s VERY filling, so don’t be surprised if you can only eat a cup at a time!
We hope you enjoy this recipe for Scottish Broth, and if you like it, please share it to your friends!