We love a crispy cold Autumn walk with the family but especially when you have a bowl of delicious warming traditional Scottish Broth to come home to. The two are a perfect match! We absolutely love Scotch broth and its even more satisfying when you make it with a piece of leftover meat to save on food waste and extract every last bit of goodness out of something that was equally delicious the night before. It’s the perfect soup for Autumn and Winter and is made with a selection of hearty root vegetables.
I have a few variations of this Scottish broth soup and this one in particular uses a leftover piece of meat with the bone in it from my previous roast rib recipe. I do however have a recipe on this blog for another Scotch broth variation and it uses a fresh piece of beef rib instead. I love using the leftover roasted piece because there such delicious flavours to be had from a previously cooked and flavoured piece of beef. You can even make up your own slow cooker bone broth previous to this if you prefer to do it this way and this is also a delicious and nutritious way of eating.
I’ve used a selection of roots that were on hand like turnip, carrots and leeks but sometimes I will also add in some leftover potatoes or other leftover roasted vegetables or even some freshly chopped potatoes too. I would encourage you to try this recipe with any other leftover root vegetables or other pieces of meat it really is the perfect recipe for the day after a Sunday roast and traditionally a good Scotch broth would have had a variety of leftover bones, vegetables and garden produce in it.
This bowl of soup is more a meal than a starter but if your super hungry or making a few dishes to impress I would recommend the recipes above for a delicious Scottish meal. You can also find more on my Youtube channel.
You want to cook this recipe for as long and slow as possible but I’ve given a rough guideline on times below.
- leftover piece of beef with bone (I used the leftovers from my previously cooked roast beef rib)
- 1 leek finely chopped
- 4 carrots chopped into small cubes
- 1/2 turnip chopped into small cubes
- 1/2 garlic and herb stock cube (or vegetable)
- 2 small handfuls of broth mix
- 1 small handful of barely
- salt and pepper
- Add the leftover piece of beef and bone to a large soup pan and fill almost to the brim with water. I think I used about 4-5 litres.
- Bring to the boil for 20minutes and skim off any resulting foam from the surface.
- Add in the leek, carrots, turnip, stock cube, broth mix, barley and leave to simmer on low – medium for 30minutes.
- Season with salt and pepper and simmer further for around 1hr.
- Continue the simmer and remove the beef and bone and remove all meat from the bone.
- Chop all the meat up into tiny chunks and add back to the soup. Discard the bone.
- Bring the soup back up to heat the meat and check that all the broth mix is cooked and soft.
- Continue simmering until the broth mix is cooked through then you are ready to serve.
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