Scottish Broth Soup

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.

Recipe Ingredients

  • 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

Recipe Instructions

  1. 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.
  2. Bring to the boil for 20minutes and skim off any resulting foam from the surface.
  3. Add in the leek, carrots, turnip, stock cube, broth mix, barley and leave to simmer on low – medium for 30minutes.
  4. Season with salt and pepper and simmer further for around 1hr.
  5. Continue the simmer and remove the beef and bone and remove all meat from the bone.
  6. Chop all the meat up into tiny chunks and add back to the soup. Discard the bone.
  7. Bring the soup back up to heat the meat and check that all the broth mix is cooked and soft.
  8. Continue simmering until the broth mix is cooked through then you are ready to serve.

If you like the look of this recipe please feel free to save it for later on your pinterest board by using the pin below:

You might also enjoy some of my other blog posts below:

Tattie Scones (potato scones)

Tattie scones are my favourite Scottish breakfast item and are essential when it comes to creating a good old fashioned classic Scottish breakfast. I’ve been experimenting with tattie scones for a while and this is my favourite way to make them. This recipe is so light and fluffy and works really well with runny eggs!

Chicken Noodle Soup

I love a warming bowl of this chicken noodle soup, especially when its cooked up with a freshly made chicken broth from a previous meal. There are so many variations of chicken noodle soup and this is one of my favourite ways to make it.

Haddock with Egg & Sultana Sauce

When I read of this combination in an old Scottish cookbook I thought mmm is that even going to taste good? I trusted my gut feeling and created this recipe inspired by the combination in the Old Scottish cookbook and it was delicious! It was a pleasant surprise and was very similiar in flavour to … Read More

Scottish Sticky Gingerbread

We love a slice of this Traditional Scottish Sticky Gingerbread cake and when its available in the kitchen it gets snapped up for breakfast, school snacks, packed lunches and even afternoon coffee breaks. It goes so well with a thin spreading of butter, some warm custard or a little jam. Such a delicious sticky hearty … Read More

Scottish Broth Soup

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 … Read More

Garlic Rib Roast

This delicious beef rib roast has been on the recipe bucket list for a long time. I knew it was a pretty pricey cut so it put me off for some time but today we decided to give it a try instead of getting a Friday night takeaway and we’ve not been eating out just … Read More

Mince and tatties

This dish is such a classic and a favourite of the Scottish people, especially here in the North East. It’s a hearty yet easy meal to make and is delicious on a cold Autumn of Winters day. We love making this dish now and again and enjoy it with fresh garden tatties (potatoes) and creamy … Read More

toffee apple pecan cake

I seem to have developed quite a habit of turning my healthy garden produce into delicious sweet cakes dripping with toffee or fruit sauces but hey we need to find a way to use up that excess produce after we’ve consumed it in a healthy manner of course! Thank god I have four hungry children … Read More

Blackberry, Apple & Bilberry tart

I love the deep purple colour of this Scottish blackberry, apple and bilberry tart its so beautiful and the flavour certainly doesn’t dissapoint either. It’s such a delicious warming tart to eat when the seasons change to Autumn and can be enjoyed with freshly made warm custard, whipped double cream or vanilla ice cream. My … Read More

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.