Scotch Broth

[@WizzardJC]

I love to drink this in the morning when I can, a cup of broth will keep you going on a cold day

[@missygilly9917]

Oh my goodness, so glad you’re making this! It’s my favourite & we can’t get it anymore here in Canada. Used to be Campbell soup company used to make it for us, ready made but no longer. Definitely saving this video for later. Thank you so much for sharing!

[@danm7301]

Fantastic recipe, I used 1kg of lamb neck and this is fantastic. Thanks again

[@ddudioo]

I love Scotch Broth, tho never had a proper home-made one, and never tried myself. searched a few recipes then found yours based on the photo..it looks like I want it to! I have leftover leg that I figured I'd slowly simmer some meat and the bone... I have barley, carrot, onion, maybe celery, turnip, and parsnip, so I'm off to a fair start. Looking forward to how it turns out. Thanks for the help !

[@Keefcooks]

Enjoy!

[@jillgrrumhaus8370]

I was looking for a European recipe with ingredients that aren’t readily used in the States: lamb, parsnips, leeks, and rutabaga (swede). The taste of the broth was amazing. I allowed that barely to sit and cool which gave the broth a thicker consistency making the broth tastier. I am looking forward to trying more of your recipes. Thanks!

[@Keefcooks]

Glad you liked it!

[@Revelation18-4]

I usually make veggie stock with the peelings.

[@SharonH11100]

Gosh, I wish I could do that Scottish “R” with my tongue ~ I’ll never speak Mexican Spanish. But I’ll always have Scottish genes and enjoy this wonderful soup! Thanks for the fun vid🙋🏼‍♀️

[@Beardychiel]

Love that you said lots of variations. My family always used a mix of barley, red lentils, yellow split peas, dried green peas as the brother mix. Easily bought pre mixed. Granny didn't use parsnips but did add both onion and leek with the carrots and neeps (turnip/swede) same stock, but mutton not lamb. The older beast has more flavour. Looks scrummy.

[@Keefcooks]

Not easy to get mutton these days.

[@Beardychiel]

@@Keefcooks I agree, luckily I live in a rural locale where older farmers will send off al older animal for personal use then you might get a gift.

[@HappyBear376]

Granny's scotch broth is fantastic.

[@BahstX]

My Grandmother used Leg Of Lamb (so, we usually had this after Easter, because, except for 3 or 4 occasions that i can think of, we ALWAYS had Leg of Lab for Easter.). She only used carrots and the barley tho'. I imagine the leeks/ swedes and parsnips would make it heartier.

[@mattlong2288]

Keep the good work up.

[@markwalsh6714]

Brilliant recipe. Delicious. Thank you

[@davidevans6129]

Thanks for posting these much appreciated.

[@arrabayobachkar3156]

I can always fellow your dish I think your videos will teach me more dishes

[@zennvirus7980]

Fantastic recipe! I recon I need a proper Scotch Broth to warm my bones this fine winter. Better get chop-chop-choppity-chop with it!

[@1411happy]

Fabulous soup so hearty and yummy

[@kalodner666]

Belly of lamb is fine to roast, unroll it, fill with sage and onion stuffing, reroll and tie not too tightly otherwise too much stuffing will ooze out when cooked. My Gran cooked this often in the Winter A cheap mid-week meal!

[@deniseclaffey6362]

i make this to i use ham hock and the same veg and broth lentles xx

[@PaulMichaels2010]

This looks amazing. I'm an avid amateur cheffy-cook-type person, and I've been meaning to make a homemade scotch broth for ages now, for my parents. They rave about this tinned one out of Lidl, and I have tasted it, AND it's lovely, but I'm not big into processed, canned soups, so I thought I'd have a go at this. I do, however, want to make this in my slow-cooker, so I'm sure I can adapt it to cook over six hours. I'll leave the green part of the leeks until near the end, so they don't disintegrate. Many thanks for posting this.

[@Keefcooks]

Sounds like it'lll be great!

[@gordonstewart8258]

That's pretty much the way my "auld granny" (born in Scotland in 1880) made it with two exceptions: she used a lamb hock if she could get it, and instead of chopping the vegetables she (or I, when I was a little older) ground them in a cast iron hand crank meat grinder, so they were evenly distributed. Here's an old joke she used to tell: a farmer was sitting at the table staring unhappily at his bowl. His wife asked him, "What ails ye at the broth, Jock?" He replied, "Och, Jeanie, I think they're a wee bit sour." "They canna be sour, Jock," she replied. "It's only the ninth day o' them." So, they (Scotch Broth should always be referred to in the plural) are better on the second day, but nine is pushing it.

[@margarethemes5724]

Thank you Keef, your Scotch Broth was so tasty! The best we have tasted! Margy.

[@Keefcooks]

Thank you!

[@sanjanewmoonlife]

You cooked great soup 🍲🍲 tomorrow I'll cook your recipe with gammon ham. 🎉❤ Thank you

[@arrabayobachkar3156]

thank you very much keef I like your scotch broth it's very nice I cooked it here in Morocco yesterday we had winter good luck keef

[@Keefcooks]

Thanks Arrabay!

[@1990Jessicafeldman]

Can you kindly please do a chicken pie recipe please? I love making them and would love to see how you make it Thanks Keef

[@southernbellekari]

I cannot WAIT to make this !!!

[@yusuf.alajnabi]

I definitely need to give this a try.

[@Countercommie]

Just made myself a batch of this tonight and it is delicious; thanks for showing me how to do it right! Here in the U.S., most of us are only familiar with the canned version from Campbell's which hasn't been made for many years. I didn't have leeks tonight, and I used shoulder chops, but otherwise I made mine just like yours. This will become a regular winter dish for me.

[@gman922]

Best End of neck makes the tastiest broth

[@skip123davis]

about the cut of meat: i think we yanks would call this "brisket" on a steer. is that the cut you mean? not sure what you have in mind here, but i'm interested in trying it. i like this kind of thing. i make soups all through the dark rainy pacific northwest winters that are soon approaching. i especially love barley for some reason.

[@Keefcooks]

@skip davis. 2:00 in, it's rolled breast of lamb. I believe brisket on a cow comes from the underbelly - I don't know if there's an equivalent cut on a sheep, but I also don't really understand what you want to know!

[@skip123davis]

@@Keefcooks thank you so much for replying! i wasn't sure what cut you are referring to, but i think i sort of get it. not sure we have that available over here in the usa. lamb is not popular here, as i think folks that like that hunt deer, elk, etc. i'm sure i can work something out. very kind of you to reply, thank you keef!

[@skip123davis]

@@Keefcooks thanks so much keef! really. i'm trying to figure out what to buy here in the usa, because lamb isn't particularly popular here. i'll probably have to improvise some.

[@charleslyall4911]

Lovely ❤thanks 👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@Miss_Melly_D]

i like the look of this recipe and am keeping this one for my next meat stew, we had our first tonight (beef)

[@arriesone1]

Yes Keef, but my local independent shop rolls the lamb breast, ready-stuffed, the same way and we love it slow roasted with lots of onion, till it’s meltingly tender. Very fatty, you have to pour some off, but Soo flavoursome!

[@Keefcooks]

You've got me drooling!

[@errumfattah2681]

If I could put those vegetable in the juicer after they're boiled so that they are more thinner nd easy to drink . ? Sorry for English.

[@catweazle9525]

what about the caper sauce for the plate of potatoes and lamb that was cooked in the broth.

[@Keefcooks]

@Mat Lestat - I don't know Mat, sounds very cheffy, not traditional Scots.

[@brendastrandrigdon6201]

I'm so going to make this very soon

[@Keefcooks]

Nice one Bren!

[@fionafinch348]

Yes, how do I get one of those knives that says "chop"?

[@Keefcooks]

Ah, you have to make your own!

[@ManicallyMellow]

Looks delicious Keef. Is it ok to slightly brown the meat and vegetables in a little olive oil before using them for a broth?

[@Keefcooks]

I never do - you generally want the meat and veg to be smooth and slightly mushy.

[@reservoirku1697]

That looks so hearty

[@christinam935]

Entertaining commentary 😁

[@davidderoberts1466]

Why not brown the meat before adding to water? Lamb neck bones work well in this. Why not a small handful of split peas too?

[@Keefcooks]

I was trying to show the traditional recipe, so browning the meat before boiling just isn't done, and actually in this case I don't think it would improve the broth. Split peas, sure, and any other variations on veggies and pulses.

[@jesusgonzalez84]

KEEF ALL THAT STUFF YOU ARE GOING TO THROW INTO THE COMPOST, I ALWAYS SAVE AND FREEZE TIL I GET ENOGH TO PUT IN THE STOCK POT FOR A FANTASTIC VEGETABLE BROTH. BY THE WAY I WAS ABLE TO MAKE THIS SCOTCH BROTH JUST LIKE YOU SHOWED ... WOW ...I HAD NO IDEA HOW GOOD IT COULD BE AND THIS IS EATING IT DURING THE HEAT OF SUMMER. THANK GOODNESS FOR AIR CONDITIONING. THANKS KEEF.

[@barbaradeselle9087]

Could beef or pork be used in place of the lamb? I find lamb too gamely for my palate. Sure looks good though.

[@mairi2693]

Hi Barbara, chicken broth is a good alternative!

[@barbaradeselle9087]

Thank you. I love winter soups, especially with lots of veggies. I put rutabaga, parsnip and turnip in my beef broth based soups, mmmmm, so good. Thank you for sharing❣️

[@PVflying]

Great video Keef, one day I'll give this a try. Thanks

[@Ikingy71]

Wow! Looks great. Thanks man.

[@Keefcooks]

+Ian King You're welcome!

[@jasoncrook1]

Cheers keef best recipe you’ve done . Agree with you on the lamb breast . Some addition of bone (in my opinion) would add flavour and more importantly gelatine to thicken the broth well done bud 🤘🏻😎🤘🏻

[@magicmike6517]

Now Keef that looks lovely and I am telling you to pour it over chips 😁👍

[@Keefcooks]

Weird

[@kristinanowakowski8532]

Many thanks Keef

[@Keefcooks]

+John Rouleau Better than Baxter's!

[@eileendewell9416]

o l could eat this right now l am so hungry l love simple food l really do I'm going to make this

[@romarram1]

I made it today without knowing about this recipie. I used chicken stock along with lamb neck, my mistake. Next time I ll use water.

[@errumfattah2681]

Yummy

[@paigelyay]

I love this video and I think you're simply lovely ✌️ keep the videos coming x

[@bobmartin9871]

This yank loves proper Cornish pasties can you show us the proper way you make them ?

[@Keefcooks]

It's a really old video, but here ya go: kzbin.info/www/bejne/j5rLlKychM-tr7M

[@Nannerchan]

Have you done a recipe for bubble and squeak?

[@Keefcooks]

+Nannerchan Not yet - it's on my list.

[@datarater]

+KeefCooks Yes I'd like the bubble recipe too

[@booher5812]

+KeefCooks can you make a yummy a desert soon mabye a blueberry pie? Thanks

[@Keefcooks]

+ThatBritishGuy I'll put it on the list - are you thinking a proper pie with pastry top and bottom? Or an American-style open-topped thing?

[@booher5812]

KeefCooks Thanks for replying i would really like to see an open-styled american pie, I have had this before and it was absolutely marvelous. i really wish i could make it myself. also if you are able can you please shout me out Mr. Peduki and friends. Thanks again

[@georgefenning4844]

I’ve soaked my scotch broth mix for two days and it’s still hard to cook . How did you get the barley to cook so quick from dried ?

[@Keefcooks]

Nothing special - how old was your barley?

[@georgefenning4844]

@@Keefcooks not sure - it was in a pack of ready prepared supermarket scotch broth mix --- had splits peas etc within it.

[@jhuggett1938]

What happened to the barley Keef?

[@Keefcooks]

It'll be in there somewhere!

[@ZombieLogic101]

Can you make some beer and cheese bread to go with this?

[@Keefcooks]

I've never heard of that - is it a regional speciality somewhere?

[@johndebmax]

Thanks keef, looks good to me mate.

[@Toma2843]

thanks. looks like recipes aren't loading on your site btw

[@Keefcooks]

They seem OK to me - what happened?

[@Toma2843]

when i click on the headings 'British' etc i get HTTP Error 404.0 - Not Found The resource you are looking for has been removed, had its name changed, or is temporarily unavailable.

[@Keefcooks]

OK, this is working fine for me on mobile and desktop - if it still isn't working, can you tell me what device/browser are you using?

[@Toma2843]

if its working at your end it's probably just my server (virgin). am in the UK btw.. I wouldn't worry about it@@Keefcooks

[@newpath.newpath2010]

the lamb is perfect for cowboy chili!!

[@georgetempest9627]

I love barley in soups and stews, but never ate it as a child. In German, the name put me off - barley soup is Graupen Suppe. If you take the letter 'G' away you have the German word for Caterpillars. I wasn't very fond of eating them :oD

[@Keefcooks]

Haha

[@Shahzada1prince]

Can I use lamb neck instead ?

[@Keefcooks]

Sure!

[@catweazle9525]

yes neck chops and large potatoes cooked in the broth. then make a white sauce with capers and some broth. start with a bowl of broth then have a plate of chops and potatoes covered with caper sauce.

[@mariettabarbon2855]

Hi can you share to me some of your minu thanks

[@Keefcooks]

Sorry, don't know what minu is

[@andypandy9013]

Rolled breast of lamb CAN make the heart of a good meal if you cook it correctly. I dry the outside then put it in a hot oven for 20 minutes to seal it after which I turn the oven down to medium. To give it a lovely glaze I mix mixed herbs and crushed garlic into honey then smear that over the outside. Delicious! And don't tell me otherwise!!

[@mwgary]

That’s exactly how Tesco present Brisket, all rolled up to pretend it’s for roasting.

[@Keefcooks]

I know, I bought one once :-(

[@Nik_hilll]

My comment 5:56

[@Keefcooks]

Lovely.

[@walshamite]

Thank you. Some claim the original had prunes in it. For me, this soup has to be based on a stock made from mutton bones and should have some peas in it. Cock-a-leekie is so similar, just with chicken and chicken bone stock instead of mutton.

[@markhall7646]

lol @ "voice activated knife"!

[@lifesprint5541]

That you Sanders ??

[@Keefcooks]

#1490 kzbin.info/www/bejne/qJXNiKCDocZ6ebs

[@arrabayobachkar3156]

my mother too like that scotch broth thank you keef

[@Keefcooks]

You're welcome!

[@doreenferry7105]

Where's the peas Keef?

[@Keefcooks]

In the freezer? D'ye think they should be in the broth - the traditional broth that would be made by hanging a cauldron over a wood fire and not being able to get frozen peas because frozen stuff hasn't been invented yet.

[@TheAnnieMay]

KeefCooks - My mum used dry peas

[@arrabayobachkar3156]

we are your students

[@lorrainesears6146]

Once again I must apologize for being American. What is a Swede? Is it a turnip?

[@Keefcooks]

Something like rutabaga - horrible things in my opinion

[@mistervacation23]

This is exactly how I do it, except I like to drink a 5th of scotch first.

[@Keefcooks]

Does that make it better?

[@mistervacation23]

@@Keefcooks Yes tastier.

[@jeneral-jeff8402]

Out with commercial markets

[@Keefcooks]

I wonder what this means

[@jeneral-jeff8402]

Bring back local produce

[@Keefcooks]

@@jeneral-jeff8402 Ah, ok. Some confusion here - in the UK a 'market' is a place where local produce would be sold from stalls, sometimes indoors, sometimes outside. And if you are lucky enough to live close to one that's a wonderful thing. But by 'commercial markets' I'm guessing you mean supermarkets like Tesco, Sainsbury's etc. Realistically the country wouldn't function without them.

[@brianhunter7044]

If your talking scots that no a swede thats a turnip.

[@Keefcooks]

The turnip and swede marketing boards need to get their acts together and decide which is which and force everybody in the UK to call them by the right name. The orange ones are turnips, right? And the white ones are swedes. I think. But I dislike them both and I smashed through my boredom threshold for this topic some years ago.

[@anjiLXXII]

More vegan recipes!

[@steelernation1989]

It’s a little bit poncy. Otherwise alright job.

[@CJ94731]

Its always chicken not beef

[@Keefcooks]

+charlieadamson94 Awa' wi' ye! According to yon Wikipedia, it's lamb or mutton, occasionally beef. Chicken disnae get a look in.

[@CJ94731]

KeefCooks nobody uses lamb lol normally chicken or ham/gammon. Wikipedia is not a reliable source

[@Keefcooks]

Whatever. If I ordered scotch broth in a cafe or restaurant I'd be very upset if it didn't contain lamb.

[@TheAnnieMay]

KeefCooks - right it should be lamb or mutton. If beef is used then it’s Beef Barley soup. Chicken doesn’t get a look in

[@fuchfred4646]

+chatlieadamson94 Hand your Scottish card in right now. It's lamb, always has been. Who even mentioned beef?

[@ryanhorow4590]

Come keef you are the master thankyou for sharing your knowleagde to me & and family you and your lovely women be Safe my your god go with you kev ķev kev kev kev