Scotch broth is a traditional British soup made with lamb or mutton, barley, root vegetables, and herbs.
A typical recipe simmers meat with pearl barley and vegetables such as carrots, turnips, swede, leeks, cabbage, and onions. The long cooking time extracts flavour from the meat and softens the barley, producing a thick, nourishing soup. Modern versions may use beef, chicken, or vegetarian stock, but lamb or mutton is traditional.
The dish is associated with Scotland and appears in cookbooks under names such as Scotch broth or Scottish broth. It was valued as economical household food because inexpensive cuts and readily available vegetables could be turned into a substantial meal.
Scotch broth should not be confused with Cullen skink, a Scottish soup based on smoked haddock, potatoes, and milk. Nor is it the same as cock-a-leekie, whose defining ingredients are chicken and leeks.