How to make Scotch Broth like a Scot
Scotch Broth is a hearty soup made with barley, dried peas and humble everyday vegetables. These simple ingredients combine with stock to make a warming broth that tastes delicious and fills you up.
Why should I make Scotch Broth?
I make Scotch Broth because it’s really delicious, warming and packed with vegetables. It’s also full of fibre from the pulses and vitamins from the vegetables.
Growing up in Scotland in the 1960s and early 70s, there were three types of soup served at every Scottish table: Scottish Red Lentil Soup Leek & Potato Soup and Scotch Broth. All of these soups are hearty, filling and inexpensive ways to feed your family.
I make soup nearly every week of the year and Scotch Broth is a real favourite with my family. If you make a big pot of soup, it will keep you going for lunches all week.
Is there are definitive recipe for Scotch Broth?
There are as many variations of Scotch Broth as there are cooks in Scotland! Traditional recipes evoke a lot of emotion and I have had many interesting discussions about the ‘right way’ to make Scotch Broth.
Traditionally, Scotch Broth is made with neck of mutton. The meat is cooked with vegetables, barley, and dried peas. The mutton is then removed and served with potatoes after the broth was eaten. However, if the soup is to be eaten as a meal, the mutton can be taken off the bone and added back into the soup.
Although I have made the traditional recipe, my usual Scotch Broth recipe contains no meat. It is a vegetarian broth and I make it with vegetable stock. I hope that you will enjoy it too.
What do I need to make Scotch Broth?
You will need:
- Broth mix
- Onion
- Carrots
- Celery (optional)
- Kale (spinach or parsley)
- Vegetable stock
What is in broth mix?
The key ingredient in Scotch Broth is the Scotch Broth mix. You can buy broth mix in most supermarkets in the UK. The pack I use contains:
- 55% Pearl Barley
- 18% Yellow Split peas
- 9% Green Split Peas
- 9% Blue Peas. (Blue peas are the same peas used for Green Split peas, but whole and with the skin left on.)
- 9% Red Split Lentils
I can’t fine any broth mix, what else can I use?
Use a mixture of pearl barley, lentils and dried peas or beans. It is the barley and peas that form the bulk of the mix and you don’t have to be too precise with the proportions.
Do I have to soak the broth mix?
I would recommend soaking the broth mix overnight in lots of cold water although, if you forget, you can boil the the grains in some water for 20 minutes then leave to soak for two hours before starting your soup.
What kind of onions should I use in Scotch Broth?
Use white or yellow onions. Onions are essential to give the broth flavour. Use a large onion or if your onions are smaller use two.
Why should I use carrots in Scotch Broth?
Carrots add sweetness and provide the bulk of the vegetables in the soup. You don’t need to peel carrots for soup, just wash them. And top and tail, then quarter them lengthways and cut into dice.
Do I have to add celery to the soup?
I like to add celery to the soup as it adds a great flavour but if you don’t have any then you can still make Scotch Broth without it.
What is kale?
Kale is a type of hardy cabbage that will withstand the cold winter frosts. It is a very traditional ingredient for Scotch Broth add the kale at the end of cooking so it retains its bright green colour and all the nutrients.
I don’t have kale, what can I use instead?
If you don’t have any kale, then use savoy cabbage, spinach or parsley. They will add a lift of colour and provide a fresh taste and more nutrients. If you can’t get any green vegetables, you can serve the soup without them.
Can I use any other vegetables?
You can use other vegetables. I recommend that you use onion and at least some carrots. However, I often forage in my fridge for bits and pieces of vegetables to go into the soup.
Use the recipe as a guide and add in other vegetables such as:
- Swede
- Turnip
- Parsnip
- Runner beans
- Fresh or frozen peas
What kind of stock should I use?
I use vegetable stock for this Scotch Broth. I’m not a vegetarian, however, I find vegetable stock works very well. I use vegetable stock cubes as they are very convenient. Follow the instructions on the pack for the correct number of stock cubes per litre of water. You can, of course, use the stock you like best. If you want to use a meat stock then lamb or beef stock would work particularly well.
How much broth will the recipe make?
This recipe will make 8-10 hearty portions. If you want to make a smaller quantity you can half the ingredients and use a smaller pan.
Can I make Scotch Broth in my Instant Pot?
I make the broth in a pressure cooker, and it is an ideal recipe for the Instant Pot. I have included the time for pressure cooking in the recipe card. If you don’t have a pressure cooker or Instant Pot then you can make it in a large soup or stock pan. It will take slightly longer to cook but will taste the same.
How thick is the Scotch Broth?
This recipe makes a balanced broth with plenty of pulses, vegetables and liquid. Scotch Broth will thicken up a bit on the day after you make it as the starch from the pulses is released. It is simple to vary the thickness of your broth by adjusting the quantity of broth mix or by using more or less stock.
How long can I keep it?
Cool the soup and put it into a lidded container. Keep it in the fridge for up to 5 days. Bring the broth slowly up to boiling point when you reheat it. If it is very thick, be careful that it doesn’t stick to the bottom of the pan and burn.
Can I freeze Scotch Broth?
Yes, you can freeze this soup. I think it is worth making a large quantity, as you can keep some in the fridge or freeze it for another day. Let the soup cool then ladle it into freezer-proof boxes, label it and it will keep in perfect condition for up to 6 months.
As Scotch Broth is quite thick and dense, it is best to defrost it slowly overnight to retain the texture. You can defrost it in a microwave but it will still take a bit of time to fully thaw. Heat thoroughly before serving.
How do I serve Scotch Broth?
Serve Scotch Broth bowls simply with some bread. I’ve shown it here with a white farmhouse loaf, however, Wholemeal Irish Soda Bread or my Easy Sourdough Bread are also really good with Scotch Broth.
More delicious soup recipes
- Kale Soup – Fab Food 4 All
- Instant Pot Chicken Soup – Every Nook and Cranny
- French Onion Soup – Christina’s Cucina
- Pure Vegetable Soup – Mad About Macarons
- Smoky Mexican Bean Soup – Tin & Thyme
PIN FOR LATER
How to make Scotch Broth like a Scot
Ingredients
- 200 grams (7 oz) broth mix soaked overnight in plenty of cold water
- 500 grams (4 cups) carrots diced
- 1 large (1 large) onion roughly chopped
- 2 sticks (2 sticks) celery diced
- 1 tablespoon (1 tablespoon) oil
- 2.5 litres (10 ¼ cups) vegetable stock
- 200 grams (2 ¾ cups) chopped kale spinach or parsley
- 2 teaspoon (2 teaspoon) salt
- 1 teaspoon (1 teaspoon) freshly ground black pepper
Instructions
- 1 tablespoon oilHeat the oil in a large pan or pressure cooker.
- 1 large onionAdd the chopped onion and saute on a medium heat for 2-3 minutes
- 500 grams carrots, 2 sticks celeryAdd the celery and carrots and saute them with the onion for a further 3-4 minutes.
- 200 grams broth mix, 2.5 litres vegetable stock, 2 teaspoon salt, 1 teaspoon freshly ground black pepperAdd the broth mix and vegetable stock, season with salt and freshly ground pepper.
To cook on the stove
- Simmer the broth gently for approximately 40 minutes or until the grains and pulses are soft.
To cook in a standard pressure cooker
- Cook on low pressure for 25 minutes.
To cook in Instant Pot or electric pressure cooker
- Pressure cook on medium for 15 minutes.
- 200 grams chopped kaleAdd the kale and leave to cook in the residual heat of the soup for at least 10 minutes before serving.
- Check the seasoning and adjust as required.
Looks very hearty, probably just as good in wet and cold Welsh weather
I live in Scotland and make scotch broth with all your pulses but just use diced carrot and turnip and grated carrot to thicken .No onion No celery No kale! And use boiling beef
Forgot to add ,Use a leek as well
That sounds delicious Eliza, as I said there are as many recipes as there are Scots!
Is this blog still active? I am about to make your recipe of “Scotch Broth.” Already made beef stock, but wondering if the Scotch people add small chopped pieces of beef(or chicken) as in our American canned soup by “Campbell’s” (scotch-broth.)
(Also, a reply is written by ‘Eliza Bradley’…interesting, perhaps a common name in Scotland – my great great grandmother’s name was Eliza(Elizabeth) Bradley, orphan arriving in America, 1845, know everything about her wonderful life in America, but keep trying to find out about her parents -Scotch Irish.)
Thank you for any response on above, Constance of California.
Hi Constance, yes Farmersgirl Kitchen is very much an active site, although I’m taking a bit of a break from new posts over the Holidays. Scotch Broth can have small pieces of meat in it, the version here is a vegetarian one but the original would have been made with mutton and probably would have contained pieces of meat.
In terms of your family tree enquiry, if Eliza Bradley has opted to follow the comments in this post then she may pick up this reply, but not everyone does. Information on Scottish family history can be researched via The National Records of Scotland https://www.nrscotland.gov.uk/research/family-history Good Luck and I hope you enjoy the Scotch Broth!
Scotch broth is made with mutton/lamb, when made with beef it is ‘Beef n barley soup’ pretty much the same.
It certainly is, and they are all delicious.
Delicious! It is very similar to the Russian pearl barley soup, only without lentils and kale. In winter you can add a chopped gherkin to the soup.
Thanks Galina. I think every country will have a similar soup, very much peasant food and none the worse for that!
This looks like a perfect winter comforting meal..hunks of bread with salted butter alongside! YUM.
Scotch broth is one of my favourite soups EVER and shame on me for never having made it! True I am used to it with a small amount of lamb in it – since our girls have asked that we abstain from eating lamb, in any shape or form, I will make this veggie version. Thank you for reminding me what a great soup this is. Sammie.
It is lovely made with meat, but quicker and easier to make a veggie version, obviously also more acceptable to your girls too.
You can cut up sausage and put it in and a knob butter that’s what my mum did during the war .
Thanks, Isobel. I haven’t heard of adding sausage but I can see how that would work.
I love hearty soups! Pearl barley is such a good addition to soups, especially at this time of the year.
Thanks Sus, pearl barley is a great grain.
I love scotch broth. One of my favourites. Your tartan looks very much like a Maclean one. Is it?
Gosh I have no idea Ali, it’s a piece of material that I used to make a tablecloth! Thanks for your kind comment about the Scotch Broth.
Hi. Just noticed your post. I live in the north of scotland and I and my parents always use chicken legs and not beef or lamb. Have occasionally used beef but in my opinion xhicken is better especially skin on and bone in. After the soup is cooked, I usually cook mibe over a slow heat for a couple (2) hours, take the chicken out and the chicken meat falls off the bone and put the meat back in the soup(ps, have never used kale either?) good luck – enjoy
That’s interesting. I think Scotch Broth is always a great soup, however you make it and chicken would be delicious.
This looks delicious and perfect for the cold weather we are having. Thank you for entering #SuperSoup
I love a good Scotch broth and used to make it loads with neck of lamb. Need to get making this in my Teermocook next, such a good hearty soup!
ooooh YES!!! Good to get an authentic recipe from an authentic Scot. This does look good and The Viking would adore it!
Thanks Dom, it’s a great soup for the weekend as a hunk of bread makes it a meal! I’ll be over to see your authentic millionaires truffles from authentic millionaires lol!
Your Scotch broth sounds absolutely wonderful. It’s been years since I had any. My aunt used to make it a lot, but she wasn’t Scottish. Bookmarked.
Nice to be reminded of those favourites. I’m sure this or something similar is made by most cultures and remember we celts of Scotland, Wales, Ireland, Cornwall and Brittany are all related 😉
Oh my. I love hearty soups like this one. Thanks for sharing with NCR.
Oh yum!! I’ve just been trolling the web looking for something to make for supper. This is the winner. I don’t have a scotch mix but I believe I have most of the ingredients in my cupboard. I’m also going to forward this recipe to a good friend who is mostly vegetarian and loves everything scottish. Thank you for the recipe.
That’s lovely Holly, I’m so pleased that the recipe is what you were looking for.
Hi this looks so good but I’m in a house hold of 4 growing sons, how would you cook the beef skirt please?
Sorry that was worded badly lol, the recipe looks awesome, but my 4 growing sons are meat lovers. How would I cook the beef skirt to go in the broth? Can’t wait to batch cook this. Will be amazing on the cold nights to come.
Hi Kim, no problem. I would brown the beef skirt in a little oil then continue with the recipe. Once the soup is cooked, take out the meat, shred and return to the pot.
If you don’t want to cook the meat in the soup then simply add leftover beef from a roast or stew and the end of cooking. Enjoy!
Thank you for your help look forward to feeding my tribe this on a cold snuggley night.
You are welcome Kim
This looks wonderful, especially since it’s snowing where I live. I’ll have to scout for a similar mix in my rural midwest grocery store! Thanks for sharing.
thanks Niki, definitely soup weather!
I’m so glad I saw this flashing on your homepage, Janice. This soup reminds me so much of when I was growing up in Scotland and had this often. It’s very special. And it’s high time I made it for my family in France – I can’t believe I’ve never made it for them, so your recipe is much appreciated! Wonderful x
Yes, Scotch Broth or Lentil Soup were on everyone’s table Jill. It’s by far my most popular recipe!
I can totally see why it’s so popular, Janice. Thank you so much for linking to my vegetable soup. It’s so timely just now as the weather just now is definitely the best soup weather!
You are welcome. Thank you for your kind comments,
I live in America and would love to make this; any suggestions on where to find the broth mix, or substitutions? Thank you!
I’ll check that out and see if I can find a source for you.
Thank you!
I’ve looked all over for this and asked some US bloggers too. I’m afraid the Broth mix is not available for purchase in the states, all you could do is try to recreate it yourself. As I say in the recipe “the pack I used contained 55% Pearly Barley, 18% Yellow Split peas, 9% Green Split Peas, 9% Blue Peas and 9% Red Split Lentils. Blue peas are the same peas used for Green Split peas, but whole and with the skin left on.” Sorry I couldn’t be of more help.
Thank you so much for trying, I really appreciate it! I’m going to try it with the ratio you used, I’ll let you know how it turns out!
I’d love to know how you get on, so please do come back and let me know.
In the USA would buy the manichevitz soup mix – the “mushroom” one which comes in a cellophane long “envelope” and not use the flavoring and add more barley and a bit of red lentil. There is another brand that makes a dry soup mix “envelope” that is similar, but I can not remember the name. I find them in stop and shop supermarkets and in ocean state job lot (cheaper there) and stock up.
I would also use the lamb and leek….but to each his own! It’s a great soup, and works well in the slow cooker, too.
Thank you, Constance. I haven’t heard of that.
Your scotch broth menu sounds lovely but do you know the slow cooker method please?
Thank you, John. It is a lovely warming soup. For the slow cooker just put all the ingredients in your slow cooker, use about 2 litres of stock as it doesn’t evaporate the way it does in a pot. Cook for 8 hours on Low. If you like you can wait 4 hours before adding the kale, but it is pretty robust and will stand up to the full cooking time.
Trying this afternoon for the first time weather cooling down so just the right time to make it, thanks for the recipe Janice sounds lovely thanks again John.
I made it myself at the weekend. It’s definitely time for Scotch Brown. I hope you enjoy it.
Hmmm yummy… I am Asian… we have this kind of broth too but we usually use rice instead of pulses…
I sometimes use rice too, especially in a chicken broth.
I make this delicious soup also with celeriac. How much u take is taste.
And fresh bacon.
It is Scottich broth at the Dutch way.
Have a good meal!
Indeed, this soup is one that accepts all vegetables and I love celeriac
My husband is a scot and where he came from in Angus they use also kale in a scotch broth and it is very common. I love the soup very comforting.
It’s one of those soups where you can add whatever you like, kale is a traditional ingredient.
I put a ham Hough in mine or ham ribs,still can’t make it like my gran though
Everyone and everyone’s granny has their own recipe, I think that’s the joy of traditional recipes, don’t you?
Hello, how many onions does this recipe require? They’re currently missing from the ingredients list but included in the method. Looks lovely!
Apologies for that, just one onion required.
I’m making a giant pot of this (My Mum-in-law brings us bags of Scotch Broth mix over here to Texas and we had 2 bags expiring soon!). I went by your recipe, but used chicken broth as it’s what we had… I soaked my broth mix overnight and it’s been cooking for well over what you suggest and the peas from the mix are still kinda crunchy! I’m afraid if I cook it much longer, then barley will turn to complete mush. Do ya have any suggestions for the future? Should I soak the broth mix even longer next time? Even with crunchy peas the soup is delicious… thank you so much for sharing!
Hi Renee
I soak the broth mix overnight, so I don’t think that is the problem. You should be able to cook the soup for up to an hour and a half without any ill effects. Different broth mixes may behave slightly differently, so that may be what is happening.
Hello, and thank you for your posting about this wonderful soup. I had it long a go when I was a child (From Campbell’s) and have never forgotten how much I enjoyed it. I have been researching how to make it, but wanted to keep it as traditional as possible. Your notes and recipe have been very helpful in that, and I am grateful. I will be attempting this sooner rather than later; mutton is unavailable here in Montana, and so is lamb neck, so I will be attempting this with lamb shanks, which I hope will work well. Many thanks again, and happy cooking ~ Ron
Thank you, Ron. I’m so glad the recipe has helped you and I’m sure the lamb shanks will add a lovely flavour to the soup.
Lamb shank was the usual meat in my part old South Glasgow. Just one, no matter how many were eating the broth. Fascinating how personal such recipes are. I learned broth in Glasgow in 1970 from my neighbours who all used the same recipe and woe betide anyone who didn’t – though they would refer scathingly to others who did something different. You’d see a procession in the mornings pushing the prams first to the grain store – wonderful lost institutions – for a few ounces of “soup mix”, then too the butcher for a lamb shank – a trayful labelled “for broth”, and finally to the greengrocer for a leek, a slice of “turnip”, meaning swede (or rutabaga if you are american), a big carrot, and a “bunch old herbs” – a neatly tied bouquet garni. The stuff of foodie dreams right on the edge of the recently demolished Gorbals. And then back home to leave it all to simmer until children and husbands came in at lunch time. And yes, some added kale at the last minute. And as a Yorkshirewoman in exile I added herby dumplings as well as the kale. Most weekdays at least six of the eight apartments in our tenement would be making the same lunch. And those of the women who went out to work made sure they had the soup on before they left for factory or office.
Ooh lamb shank would be delicious
You are absolutely right that a traditional Scotch Broth would have included lamb or mutton. I haven’t included lamb or mutton in this recipe as that’s not how this Scot makes Scotch Broth and, I do make it clear that there are many different recipes. If you look just above the recipe you will see I say the following: “If I was truly sticking with tradition then the stock should be made with neck of mutton or lamb” It’s a very versatile recipe that can be adapted to all tastes. I hope you will try the recipe and see what you think.
Looks lush!
Thank you, it’s a real winter warmer
Perfect for winter, I love a thick bowl of soup. Love the veggie twist you’ve given to scotch broth!
Thanks Lucy, it’s one of our family favourites.
It sounds absolutely delicious! I don’t think I’ve had scotch broth for years but it would be so warming right now!
Thanks Corina, it is a classic and for good reason, so comforting.
Beautifully hearty soup, would be perfect in this damp and horrible weather we’ve been having. I love grains like pearl barley in soups, they add so much goodness and substance too!
Thank you, yes it certainly warms you up.
Just been reminded about this fabulous recipe of yours Janice. It’s about time I put it to the test 😉
This sounds delicious. I had no idea that Scotch broth could be veggie and I’m very pleased to see it! Will definitely give this a try soon.
Oh I’m so pleased you like it, I have a friend who is vegetarian who made it and served to her very traditional meat eating Dad and he loved it.
I love making this scotch broth and I put a smoked gammon joint in it or a smoked gammon steak then cut it up hubby loves it this way
Sounds delicious, Maureen. It’s one of those soups you can pretty much do whatever you want with.
I am on my 4rth pot and make it now as vegetarian its healthy and delish so my family tell me …although I think it lacks a on flavour …how many veg cubes to a big pot is the question ?
Oh, Jacqueline you’ve made my day. Thank you so much for your kind comments. I use 4 vegetable stock cubes for a big pot, I make mine in my pressure cooker, so it is a big pot. I have lots of other soups on the blog, do have a look, you may find a new favourite ?
Fantastic recipe. Thank you. I make this often at this time of year.
We are vegan, and I often “spice” things up by adding diced seitan to it about 15 minutes before serving.
Yesterday’s included a peppery “salami” seitan, Very good.
I’m delighted to hear that you enjoyed the Scotch Broth, David. I’ve eaten seitan and really enjoyed it, the salami style sounds excellent.
My mother was from Edinburgh. We were raised on Lentil soup, often made with leftover meat. At Christmas we had turkey lentil soup for days! She learned the recipe from her mother, who learned from her mother. And so on.
However she would vary this occasionally with Scotch Broth & must say, I preferred it! “Glasgow Soup”, she’d call it, with a wry smile. The friendly animosity between Edinburgh & Glasgow is legendary & somehow she thought lentil more refined. I wish she was around today, as could tell her, after much delving in the annals of “Scotland’s People”, that her mother’s family were originally from Glasgow!
I often make the veggie version, times are hard, but am I a terrible “heathen” to flavour with garlic? My English Dad’s side showing, I think!
I’m making this today, with the addition of Aberdeen Angus skirt of beef sourced from a local farm. Thanks for this.
Happy New Year to all!
What a great story! Lentil soup was most common in my Mum’s kitchen. I do love all the pulses in Scotch Broth though. I’ve never heard it called Glasgow soup, but I do know about the rivalry. You put whatever you want in your soup, I certainly do. Thank you for sharing your soup ‘history’ and enjoy your Scotch Broth!
Thank you for letting me know, I’m glad you enjoyed the Scotch Broth.
Janice, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Thank you, Olga.
I must try your Scotch Broth once the weather gets cold again, I think a nice freshly baked soda bread would be just yummy with it:-)
Yes, soda bread would go really well with Scotch Broth. It’s a good filling soup and bread would make it a filling meal.
Janice does the recipe itself or does it need something added to thicken it as i am 71 year old learner. Also can you make it in a slow cooker. If so would i do it on high or low setting.?☺?
P.S. Sounds good i like it thick mmmmm
Hi .john, no need to add anything to thicken the soup, the barley and peas release starch which makes the soup thick. I haven’t made it in the slow cooker, so can’t give you a definitive answer. From experience I would be inclined to cook it on low for 8 hours, no guarantees that it will be the same as making it on the stove. Let me know how you get on.
Thanks very much Janice will do.
You are welcome
P.P.S.I don’t think my comment sounded right at the beginning of the post but I think you’ll make sense of it. ??
Hi and thank you for this Scotch Broth recipe. I’m wondering why you use pearl barley, which has husks removed, rather than barley, which is a whole grain. I’m curious as I want to make this and I’m not sure if I can use whole barley instead, and if it will still produce a good result.
Hi Eugenie, I use a Scotch Broth mix which contains pearl barley. I listed the ingredients because I know this mix can be difficult to find outside the UK. I haven’t tried the recipe with whole (pot) barley but I can see no reason why it wouldn’t work. I’ve cooked with pot barley before and the only thing might be that you have to cook the soup a little longer to soften the whole barley. If you try it, I’d be interested to hear how you get on.
My dad always made great soup and I miss it so I will be giving this a go ?
That’s a lovely memory to share. I hope you enjoy the Scotch Broth.
Made stock yesterday from chicken carcases and finished soup today with everything except kale, so used quite a lot of fresh parsley roughly chopped. Looks exactly like your photo and tastes great. Will use again over the winter and try some other soup recipes from your site. Thank you very much. Impressed.
I’m so pleased to hear that Lesley. It’s a very adaptable soup and I’m glad you enjoyed. it. I hope you like the other soups, Let me know if you have any questions.
Where can I buy broth mix in the US?
Hi Anne, I did a quick google search and found a company called Scottishgourmetusa dot com who stock a scotch broth mix. You may be able to find other online stockists. I hope you are successful and can make the Scotch Broth.
1181 calories? Please tell me that’s for the whole pot?
Absolutely. I need to go in an put in the servings in the recipe card! It’s quite difficult to estimate servings as everyone has their own definition. I would say there were are least 8-10 servings in the pot, so maximum 148 calories per serving.
1181 kcal is this for the pot how many portions roughly
Hi Jackie, you will get 6-8 portions of soup from this recipe. The calorie count is based on 8 portions, approximately 2 standard ladleful per portion. I hope you enjoy the soup.
my husband was cooking the broth mix and we discovered that he had put the packet for soaking it in the pot with the soup. will it do us any harm to eat the soup?
Oh dear, what a shame. I’m afraid I don’t know whether there would be any I’ll effects, so I wouldn’t be able to advise you. I hope you will try making the soup again.
Just too many ads on this site to enjoy reading
Hi Liz
Thank you for your feedback. I’m sorry you have found the ads intrusive. As with any business, there are costs involved in delivering a service. The ads mean that you don’t have to pay for the recipes e.g. by buying a cookbook and so I will continue to run them.
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You are welcome
How long will this keep in the fridge, please?
Hi Ana, it will keep for about 5 days in the fridge. I often make a pot of soup on Sunday, then use it during the week for lunches.
Lovely soup. We’ve been I Highlands since 2005 and are in love with Scotland since then ?
I’m a veggie so this soup is perfect for me but rest of the family love it as well.
Scottish food is great and we often mix with our Polish food which makes our meals even more interesting.
Thank you for you website.
Anna
Hi Anna, thanks so much for your kind comments. I know there is a long tradition of friendship between the Scottish and Polish people and it’s good to hear that this extends to our food!
Historically Scots never made vegetarian Scotch Broth
Such a delicious and comforting soup. This reminds me of my Scottish Grandma and makes me smile every time.
Aw, that’s nice that it reminds you of your Grandma.
Hi many thanks for the receipe, I make this almost weekly. Your Carrot & Tomato soup receipe is also well used in my home. Best wishes from Glasgow.
Thank you, Stephen. I’m so glad you are enjoying my soup recipes. The recent weather in Scotland has made soup making a daily occurence!
Came across this the other day and thought perfect for the recent cold spell. My Nana in Aberdeen made great soups when we visited and this was one of my favs. Had a leek so chucked that in but couldn’t get up to the allotment for kale so that will be for next time. Fantastic soup to warm the cockles of your heart! Thanks Janice
Thanks, Elaine. I love that you put leeks in the broth too. It really is a very versatile soup and I often adapt it to the vegetables I have to hand.
It’s a total turnover when you don’t explicitly warn people that they have to provide their email before printing. I realize the irony in providing my email to comment (which I also do not consider reasonable).
I like to print recipes to pdf so that I dont have to deal with popups and scrolling.
To force someone to provide an email before they even test one of your recipes and agree it’s worth providing an email doesn’t encourage followers.
moving on to a more accessible recipe on another website …
Hello Ella, I am sorry to hear that you were disatisfied with your experience. I made the change to offer subscription to my newsletter in return for allowing the printing of my recipes. Farmersgirl Kitchen is a small business, I do not charge a fee for the recipes I publish but my revenue comes from the advertising run on the website. If a recipe is printed there is less interaction with the website.
Increasing my subscribers is also a way of keeping contact with my readers and ensuring that they know which recipes I have on the site. It also encourages them to return, it is easy to unsubscribe at any time if you decide you do not want this service.
I hope this helps to explain why you need to provide your email address to print the recipe. You are, of course, able to visit other websites if you do not wish to do this.
Best Wishes
Janice