This traditional Scottish Winter Vegetable soup is so good on a cold Winters day. It’s made with a hearty selection of seasonal Scottish root vegetables and a piece of beef rib to sweeten and add flavour.Read More
These Scottish Heather Honey and Oat Pancakes are so easy to make and are really delicious for breakfast with fresh fruit and a drizzle of raw honey or maple syrup. They are fluffy and light and are so quick and easy to make for breakfast.Read More
These Scottish haggis balls made with Traditional Scottish Haggis are so easy to make and delicious served up with some neeps (turnip) and tatties (potatoes) or some clapshot. I’m serving my balls up with some clapshot in this recipe as they work so well together.Read More
This is such a delicious traditional Scottish recipe for potted trout and very easy to make. I like it in the Winter months but it is equally good in the warmer months too. It travels well and goes nicely with toast, crackers and oatcakes. We enjoy it on toast triangles with a bowl of warm Scottish soup in the witner months and with a salad in the summer.Read More
If your looking for something hearty and healthy this January then this broth is perfect for you. This recipe is biult up on a delicious beef broth using leeks, onions and kale for the vegetable base and can also be served with a wee suppie cream.
The barley in this recipe is loved by all of my kids, especially the little one she loves to pick out the barley pieces from her bowl and its so filling and delicious on a cold Winters day. Although kale can be tough the kale cooks down to a smooth silky texture and is delicious in this soup. This soup is hearty enough to be served as a main meal but also works well in a three course setting as a small portion.
This recipe is not the most colourful of dishes but it is really delicious and I would encourage you to give it a try on a cold day. We had a stash of this in the fridge and had some on a snowy Winters day and watched an episode of Oultander at the same time lol, it was lovely! This recipe was inspired by a traditional Scottish Orcadian recipe for barley broth. It uses many seasonal vegetables from the garden and is perfect to make when you need a boost of greens.
If you like the sound of this recipe you may also like some of my other delicious recipes below. The mince and tatties would work really well as part of a three course meal serving this soup as a starter and the Pear and Caramel tart would make a delicious dessert served with Mackies of Scotlands creamy Ice cream. The links for the recommended videos are below:
Tips for making this recipe:
- This soup is hearty enough to be served as the main dish especially for lunch but you could serve it up as part of a three course meal as a smaller portion. I would skip the bread if you are serving it up as a three course meal.
- I have used beef steak in this recipe but beef rib works really well to create a beef stock base. If you wanted to make this without beef you could use a good homemade chicken or beef stock.
- You could use a marrow bone in this recipe and add it at the same time as the beef steak. This just adds extra flavour and nutrition but is optional.
- This soup creates about 6-8 medium to large portions and could be stored in the freezer for future use. It also stores well in the fridge for 4-5 days.
Barley Kale & Scotch Broth Recipe
- 175g dried barley
- 2 litres of water
- Beef rib or steak approx 200-300g
- Beef Marrow bone (optional)
- 1 onion chopped
- 1 large leek chopped
- Kale chopped approx 4 handfuls
- Salt & pepper
- Beef stock (optional)
- Start by rinsing the barley really well in fresh water using a seive. Set aside.
- Place the rinsed barley into a large pan and bring to the boil with approx 2 litres of water. Skim any scum from the surface that has risen in the water from the barley. Keep skimming until the water is clear.
- Add the beef and a few tsp of sea salt. Bring to the boil and simmer on a medium for around 1hr 30 until the barley is completely cooked.
- Remove the beef from the soup and leave to cool slightly to chop up. Slice up into small pieces removing any fat and add back into the soup.
- Add in the onions, leek and kale into the soup and simmer on a medium simmer for a further 45-60minutes. Pour in a little additional water or stock if nessecary, I used about an extra cup or two.
- Season with salt and pepper and serve up immediately with brown crusty rolls.
If you enjoyed this recipe feel free to pin it to your favourite foods board using the pin below:
You may also enjoy some of my other delicious blog posts below:
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I have shared a few recipes over the years for making Traditional Scotch broth but this recipe has to be one of my absolute favourites. It was inspired by some of the older Traditional Scottish recipes for barley broth.Read More
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These Scottish Aberdeen Rowies are an absolute classic from the North East of Scotland. A weekend treat quite often included a buttery or a rowie for breakfast when we were growing up and I’ll never forget waking up to my Dad’s old crackly radio on a Saturday morning and the smell of the rowies wafting up the stairs … delicious!Read More