Scotch Broth - Secret Recipe Club

Finally feels like fall ... time for a warming soup! 

This month's Secret Recipe Club recipe is courtesy of Searching for Spice, hosted by Corina.  Corina is a busy mum (or mom, depending upon where you are reading this) who loves cooking, reading and writing about food.

Soup is the perfect antidote to the malaise that hits us all as the days get shorter and the weather gets colder.  So I scrolled through Corina's recipes, hoping that an intriguing soup recipe would jump out at me.  So as soon as I read her description for Scotch Broth, I knew I found a winner!

Despite its name, there is no booze in Scotch Broth.  Its name refers to Scotland where it originated.  And unlike most broths, Scotch broth is thick rather than thin.   It is usually made with lamb, mutton or beef, and contains root veggies and split peas, although ingredients and quantities can vary by recipe or ingredients availability.  

Scotch broth is normally cooked for hours, making it perfect for turning cheaper, tough cuts of meat  into melt-in-your-mouth heaven.  But not so perfect when I don't have the luxury of time for long cooking.  But I really wanted to try some, so I took a chance and cut back on simmer time.  The soup was still wonderfully delicious.  And it's even better the next day when the starchy barley and peas naturally thicken it up.  If your broth solidifies to where you can cut it with a knife, feel free to stir in extra water to taste.


Scotch Broth
Adapted from Searching for Spice
Yield:  4 servings

2 Tbl. unbleached flour
1/4 tsp. plus 1 tsp. kosher salt, divided
1/8 tsp. plus 1/4 tsp. coarsely ground black pepper, divided
1/2 lb. chuck steak (or any tough cut of beef), trimmed of excess fat
1 Tbl. olive oil
1/3 cup pearl barley
1/4 cup split peas
1 medium carrot, diced
1 large onion, diced
1 small turnip, peeled and diced
leaves from bunch fresh parsley, coarsely chopped

Whisk together flour with 1/4 teaspoon salt and 1/8 tsp. black pepper.  Cut steak into 1/2-inch cubes. 

Sprinkle evenly with the seasoned flour.

Heat oil in 6-quart saucepot over medium-high heat. Brown steak cubes on all sides; just a few minutes in total; the cubes will still be raw on the inside. 

Slowly pour in water.  Cover and bring to a boil.  Reduce heat; simmer gently for 30 minutes. If necessary, skim scum off top with a slotted spoon.

Rinse barley and split peas. Add to the pot along with the diced carrot, onion and turnip. Return to a simmer; continue to simmer gently for 1 hour.

Taste soup; stir in remaining salt and pepper to taste.

Yup ... forgot the garnish again.

Ladle into soup bowls.  Garnish with chopped parsley just before serving.

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