Scots Broth

 

Traditional Scots Broth is made with mutton, or at least a mutton bone.  However, it is quintessential peasant food, making use of cheap and readily available ingredients.  I rather suspect that there were many crofts and cottages that rarely saw meat and that my version isn't too far from the original.  This is a great meal for those on a small income.

 

The soup made from dried and winter vegetables.  Leeks are often used, as are 'neeps', better known as swede (or rutabaga in USA).  Kale or cabbage can be added and often are, but they tend to make the soup smell a bit sulphorous by day two, so if you feel that you might be eating this soup for a while, I would suggest chopping and wilting some and stirring it into the bowl as you serve, on the first day.  Cabbage is worse for this, so you might be happy just adding the kale towards the end, so that it still has some texture.  The rest of the vegetables should be thoroughly softened.

 

Although it's called a broth, this is actually a pretty substantial soup and the starches will thicken it up overnight.  You will undoubtedly need to water it down the next day.  I use white pepper in this recipe.  This is the pepper that was generally used in Britain until the late 70s when black peppercorns and grinders became popular.  It is quite different from ground black pepper, with more pungency and less savour.  I think it seems the right one to use, but use black if you prefer or if that's all you have.  Don't go overboard with herbs - there wouldn't be many available in a cottage garden in the colder months in Scotland.  But I suspect dried thyme would be readily available.

 

If your seawater is clean, use 1/3 to 2/3 fresh water.  Don't add any more salt until you've cooked the soup and tasted it.

 

Serves 2, very generously

 

Ingredients

 

1 tbsp of oil

I large onion, chopped

salt 

I large or 2 medium carrots, diced

1 large or 2 medium parsnips, diced

1 medium potato, diced

1/2 tsp celery seed OR 1 stick celery diced

1 tsp stock powder

1/4 cup dried peas (eg blue peas)

2 tbsp yellow split peas

2 tbsp split lentils

1/2 cup barley

1/2 tsp dried thyme

1/2 tsp white pepper

about 3 cups water

fresh parsley

 

Method:

• Soak the whole peas in the usual manner in your pressure cooker.
• When you're ready to make the soup, add the oil.  Then add the onion and cook for a few minutes with the peas, together with 1/2 tsp salt and mix well.
• Add the carrots, parsnips, potato and celery seed.  Sprinkle over another 1/2 tsp of salt and stir everything together.  Cover with a cup of water.
• Mix in the stock powder and then add the split peas, lentils and barley. Stir well.
• Now add another 2 cups water, if your pressure cooker can take it.  The split peas and lentils are inclined to foam up and block the vent, although the oil should prevent this, so don't overfill the pan.
• Spoon in the thyme and the pepper, cover the pan and bring up to pressure. 
• Cook for 7 minutes and let the pressure come down gradually.
• Once you can remove the lid, taste the soup and add more salt, pepper and thyme if you think it needs it.  Take out some grains of barley and a couple of peas to check that they are cooked through.  If not, cover and give the soup another couple of minutes under pressure, letting the pressure down gradually.
• If the soup seems too thick, thin it with more hot water and taste again.  It should be generously seasoned with salt and pepper
• If you have such a thing on board, chop some fresh parsley and add it to the soup.  Stir it all again and let it stand for a few minutes.

Serve hot, with fresh bread - or on its own.  This is definitely a meal in a bowl.

 

Note:

• Ensure that your root vegetables are all cut to about the same size so that they will cook evenly. 

Variations:

• Vegan ghee is a good alternative to oil, especially if you only have olive oil. 
• Add some shredded cabbage or kale. 
• Use a small turnip or swede instead of parsnip.  Alternatively, you can use less carrot and parsnip and add turnip and/or swede.  Or double the recipe and use them all (but you will need a large pressure cooker).
• You can add replace the onion with a leek or use both, but beware of overloading the pan!
• Use a different stock powder, or leave it out altogether. There will still be plenty of flavour. 
• Chana dal can be used in place of yellow split peas, which is what I do, because I always have them on board. 
• Use black pepper if you don't have white. 

  

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