Hearty barley and vegetable soup with beef
A thick, warming Scottish soup loaded with pearl barley, root vegetables, and beef. This iconic dish is comfort in a bowl and has nourished Scots for centuries.
Serves 6
Heat oil in large pot and brown beef in batches. Remove and set aside.
This creates a rich, deep base flavor
In the same pot, sauté onion, carrot, and celery until softened.
Use the browned bits on the bottom of the pan for flavor
Return beef to pot, add pearl barley and stock. Bring to boil, then reduce heat.
Stir occasionally to prevent barley from settling
Simmer for 60-90 minutes until beef is tender and barley is soft. Season to taste.
The longer you simmer, the richer the flavor becomes
Make a large batch and freeze in portions for easy weeknight dinners
Adjust thickness by adding more stock or cooking longer
Serve with crusty bread and a splash of malt vinegar
Add diced turnip or parsnip for extra sweetness
Use lamb instead of beef for a lighter version
Add kale or cabbage in the last 10 minutes of cooking
Store in fridge for up to 4 days. Freezes well for up to 3 months.
Scotch broth dates back to medieval Scotland when broths were a way to stretch meat and grains. It remains a beloved national dish.
Yes, it adds body and authentic flavor, though you could use other grains in a pinch.
You can, but browning adds significant depth to the final flavor.
Per serving (380g / 13.4 oz) · 6 servings total
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