I know Campbell's is no comparison. But their Scotch Broth was one of my favorites. Alas they don't make it anymore. 😢. THIS looks wonderful. Invite me over next time you make it. 😊
In Scotland we generally cook everything in the one pot. I traditionally use a ham hough for stock again cooked in the pot with all the broth mixture and vegetables. This is not how Scottish ppl cook this soup at home. It does look nice though, just way to much phaffing about lol
The “chefs” over complicate everything. My mother cooked soups in one pot . No browning, sautéing, or using every pot in the kitchen to make soup for the family, and it was always delicious. Same with a host of other meals and side dishes, Mac n cheese in particular. One pot. She didn’t have a crew to wash pots and clean the kitchen , and neither do I. I am not a fan of the “ TV” style of cooking.
Campbell's soup used to make a version of this. Cheaper no doubt. I haven't seen it in decades so checking on it- they don't make it for the USA anymore
Love Scotch broth ..traditional winter warmer..feel like making some now although it’s meant to be summer but it’s cold and wet..🫕hi from Scotland 🏴👋
Timing is truly important, but it's not that hard. Here's how to save on nutrition and dishwashing: When the lamb is browned take it out and saute the leeks, onions, and garlic (last). Add the stock to the browning pot, PLUS an extra two cups to compensate for the UNCOOKED barley and split peas (no need to precook those and then throw out their nutritious cooking water!) Toss in the veggies (minus the potatoes) the meat, AND the bones (plus, scoop out any marrow into the pot), cover for 15min. Add the potatoes, wait 5, then add the barley & peas. If you're a bit nervous about cooking times on the diverse veggies, use waxy pots (they're sturdier). Taste for spices, soup is done when grains are cooked but not mushy. Serve without the bones!
Scotch broth used to be a New Years tradition in our family, until lamb became expensive and hard to find. My mother got the recipe from her mother, who was born in Ayrshire, Scotland in 1880, who got it from her mother, who made it in a dutch oven in the fireplace, because she never in her life had such a thing as a stove. Pretty much the same, but my mom and grandma just ran all the vegetables through a cast iron meat grinder, put everything in the pot at once and simmered it until the meat fell off the lamb shank. Grandma would turn over in her grave if we used split peas; she used canned (the only legitimate use I know of for canned peas). I expect my great grandmother used fresh peas.
You do to much put everything in pot cook till cooked I am from Scotland and this soup was called one pot all day soup. Yellow turnip was used. Dried peas because they didn't have split peas.
What he called a Turnip, I call a Rutabaga. I live in Spain and here turnips are smaller white things, the size of a potato. I miss rutabagas. My mother used to mash them with bacon and carmelized onions. That was Brooklyn. The rutabagas were waxed and almost impossible to cut open.
That is a fantastic soup, thanks for this. Note that both lamb/mutton or beef brisket are commonly used in Scotland for this soup. Definitely try both!
Just discovered your channel, have been binge watching since. Awesome recipes , easy to follow for this learning chef with recipes my family(including young kids) will eat. Thank you!
I've been on the fence with lamb. Some good experiences, but mostly bad. Very gamey tasting, and usually overcooked and under seasoned. I just might try this.
OK, it looks really good. But if you look at the time involved and the cost of of two legs of lamb, is it really worth it? I priced up the ingredients at a local mid ranged super market and the cost would be around £32 for your soup. Sorry, but you're recipe is only available to people who are willing to pay top prices in a high class restaurant. In my day, my mum would use neck of lamb and make a lamb stew. Tasty and filling. At the end of the day lamb tastes like lamb wharever the cut if you are making soup or a casserole.
Just made my first beef stock overnight in preparation for this soup today! I’ve made chicken bone broth many many times but we bought half a cow with all bones and organ meat this year. So I followed your beef stock recipe and have a gallon of amaaaazing smelling broth waiting in the fridge. Getting that lamb on now to sear!
This is just a simple one pot dish, not a chef altered meal to make it complicated. Cook a traditional one pot meal it’s a lot better than that you’ve just made 😩😩
Made it back! I hickory smoked a 1lb Brisket (it was only 5.60 something for a pound here in Texas) and did the Chili you posted a few weeks ago. Was my first time smoking a Brisket myself. That recipe was out of this world delicious, and sneaking slices of Brisket made everybody's night. Thank You so much for helping us make those memories (:
Yes we would eat this in Ireland too and a typical chicken soup is with pearl barley too 👍🥰 u can use beef for Scots broth if someone doesn’t like lamb 👍
Absolutely. We always make this with beef shin, up here in Belfast, and made the day before it was needed for dinner. It is always better the day after, with a big slice of wheaten and butter.
I tried his chili recipe earlier this week. Took almost three hours. You have yo try these things for yourself. It slapped, and my family changed out chili recipe because of Parisi.
THATS NO HOW YOU MAKE IT! How to make a Scottish staple that we had weekly when growing up look so complicated. It looks really good, sort of, but mine is way more easy and traditional. Still love your channel though.
Awesome recipe . . . but getting a tad bored with the mentioning of "You and your family" will love this. It sounds fake. Let's get real. Most people are not having a delightful family dinner, especially when it costs about $200 for all the ingredients.
Glad you liked the recipe! Come on now, out of this entire video a 7 word phrase is what’s bothering you? Is that really what you picked out of this? You see when I’m making videos, because of the life stage that I’m in, I’m usually talking to someone else in a similar life stage, which I’m guessing isn’t you, and why you’re bothered by it. Also due to some of my fondest memories that have happened around food and family I don’t think encouraging that for folks that are watching is a bad thing. Lastly, if this meal of root veg and barely is costing $200, then they’re shopping at the wrong place.
This is a favourite that do a few times a year for my British Legion Branch here in Berlin our German members particularly really love their scotch broth. When I do it, it's usually for about 50-60 people but I don't cook the barley or the split peas separately, I just rinse then soak them in unsalted water overnight and add them complete with the soaking water (acts as a thickening agent) near the end of cooking (about 20 mins) oh and I also add kale because that's what my wee mammy taught me. I miss the prunes as well NO GARLIC!!!
As a scot, this was a winter weather tradition growing up. Always a pot ready to go on the stove. It was so filling, a few bowls of this was enough to feed a family of 4. Sadly my mother didn't teach me growing up, I really wish she had. I'll try your recipe if I find some lamb on discount (it's expensive here)
grab a piece of boiling beef from the butcher/supermarket and use lamb stock cubes, broth mix steeped overnight, swede, carrot and leek/onion is a great base to start with.
Not beef ! half lamb shoulder in Tesco is not that much. The packet of scotch broth with barley is available in Asda. one packet gave me loads of servings, filled up a big two handled pot to the top. Lamb stock is ideal but you can use oxo cubes etc. I put it all in together and low heat for a few hours
In uk we buy brotb mix 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas) You soak it over night mom used just add lamb stock and vegetables . Its cheap chop root vegetable soup with cabbage . You pot au feu is different its similar but veg tend to large pieces in french and it large pieces of meat
I just made this soup - lamb, same veggies for the most part - added parsnip. No shallots, and I only had red onions. Good grief it’s fantastic! I took my time and prepped everything. I had to use a roasting pan to cook the veggies in as I didn’t have another large pot. I also added about two tablespoons of butter to the veggies, with some broth and oil. Just a really wholesome and hardy soup.
Here in the North of Ireland, we would use shin of Beef, or the hough with bone in it. Flash off on a high heat, both sides, and then everything else into the pot at the same time. Don't forget this was food for big families with not much money, and cooked over a open fire in large pot. This would have been eaten for 2 or 3 days and the flavour got better over time.
Hello, Billy Parisi. Can you make the 5 variants of Velvet Breads? There are Red Velvet Bread, Orange Velvet Bread, Green Velvet Bread, Blue Velvet Bread & Purple Velvet Bread. The Velvet Breads uses Chocolate Powder, Red Food Colouring, Orange Food Colouring, Green Food Colouring, Orange Food Colouring and Purple Food Colouring.
Do you know of a substitute for the barley? I can't have gluten so I would need to do a workaround. I haven't tasted this soup, so I don't know if this is even possible.
Even the cheap manufactured stuff in a can tastes good.I make this with lamb shoulder ,or mutton (if you can get it) I use Barley/ swede/carrot/onion/celery/potato . I might try split peas next time. Also I use a lot of white pepper
And I wouldn’t put the vegetables in this is just to do the meat then I would strain and do everything and chop like you do and then add my vegetables on the stove
I do a lot of soups the way that you do this one looks amazing! What are your thoughts of once you’ve braised all the meat putting it in a crockpot I usually have my crockpot and my liquid in there at temperature before I add the meat just makes time a little flexible if you’re busy or do you think that sacrifices flavor?
@@ChefBillyParisi Thank you! I love your videos. I have learned so much from you. You are so generous with your knowledge. I'm making your New England Clam Chowder recipe next week! Can't wait!
Regarding putting the peas and barley into the fridge to cool is a no-no, why? It raises the temperature in the fridge and some items in the fridge can spoil, causing food poisoning, be warned.
First video of yours that I've watched.. I'm loving the energy.. the presentation.. and the straight-to-it ness... You got my sub.
I know Campbell's is no comparison. But their Scotch Broth was one of my favorites. Alas they don't make it anymore. 😢. THIS looks wonderful. Invite me over next time you make it. 😊
In Scotland we generally cook everything in the one pot. I traditionally use a ham hough for stock again cooked in the pot with all the broth mixture and vegetables. This is not how Scottish ppl cook this soup at home. It does look nice though, just way to much phaffing about lol
The “chefs” over complicate everything. My mother cooked soups in one pot . No browning, sautéing, or using every pot in the kitchen to make soup for the family, and it was always delicious.
Same with a host of other meals and side dishes, Mac n cheese in particular. One pot. She didn’t have a crew to wash pots and clean the kitchen , and neither do I.
I am not a fan of the “ TV” style of cooking.
As a child 60 years ago, Campbell soup sold a canned scotch broth soup. Commercial but still delicious.
do they not still sell it?
Campbell's soup used to make a version of this. Cheaper no doubt. I haven't seen it in decades so checking on it- they don't make it for the USA anymore
Love Scotch broth ..traditional winter warmer..feel like making some now although it’s meant to be summer but it’s cold and wet..🫕hi from Scotland 🏴👋
I love Scotch Broth soup. Lamb, pearl barley and vegetables…yum!
Timing is truly important, but it's not that hard. Here's how to save on nutrition and dishwashing: When the lamb is browned take it out and saute the leeks, onions, and garlic (last). Add the stock to the browning pot, PLUS an extra two cups to compensate for the UNCOOKED barley and split peas (no need to precook those and then throw out their nutritious cooking water!) Toss in the veggies (minus the potatoes) the meat, AND the bones (plus, scoop out any marrow into the pot), cover for 15min. Add the potatoes, wait 5, then add the barley & peas. If you're a bit nervous about cooking times on the diverse veggies, use waxy pots (they're sturdier). Taste for spices, soup is done when grains are cooked but not mushy. Serve without the bones!
Put all in one pot! Nae wee pots cooking stuff!!
When I was a kid, I had chronic tonsillitis and practically lived on Scotch Broth for a year, before I had a tonsillectomy. 🤕
Scotch broth used to be a New Years tradition in our family, until lamb became expensive and hard to find. My mother got the recipe from her mother, who was born in Ayrshire, Scotland in 1880, who got it from her mother, who made it in a dutch oven in the fireplace, because she never in her life had such a thing as a stove. Pretty much the same, but my mom and grandma just ran all the vegetables through a cast iron meat grinder, put everything in the pot at once and simmered it until the meat fell off the lamb shank. Grandma would turn over in her grave if we used split peas; she used canned (the only legitimate use I know of for canned peas). I expect my great grandmother used fresh peas.
No not fresh peas, dried whole peas are actually traditional
You do to much put everything in pot cook till cooked I am from Scotland and this soup was called one pot all day soup. Yellow turnip was used. Dried peas because they didn't have split peas.
Agree! Recipe is not traditional
What he called a Turnip, I call a Rutabaga. I live in Spain and here turnips are smaller white things, the size of a potato. I miss rutabagas. My mother used to mash them with bacon and carmelized onions. That was Brooklyn. The rutabagas were waxed and almost impossible to cut open.
CARA melize ... say after me ...
That is a fantastic soup, thanks for this. Note that both lamb/mutton or beef brisket are commonly used in Scotland for this soup. Definitely try both!
yes, my memory of it was mutton rather than lamb.
Just discovered your channel, have been binge watching since. Awesome recipes , easy to follow for this learning chef with recipes my family(including young kids) will eat. Thank you!
You should retain the barley cooking water! It makes a nice nourishing drink
I've been on the fence with lamb. Some good experiences, but mostly bad. Very gamey tasting, and usually overcooked and under seasoned. I just might try this.
OK, it looks really good. But if you look at the time involved and the cost of of two legs of lamb, is it really worth it? I priced up the ingredients at a local mid ranged super market and the cost would be around £32 for your soup. Sorry, but you're recipe is only available to people who are willing to pay top prices in a high class restaurant. In my day, my mum would use neck of lamb and make a lamb stew. Tasty and filling. At the end of the day lamb tastes like lamb wharever the cut if you are making soup or a casserole.
Why not just cook peas and barley together, adding barley 5 mins in? Seems like unnecessary effort.
Just made my first beef stock overnight in preparation for this soup today! I’ve made chicken bone broth many many times but we bought half a cow with all bones and organ meat this year. So I followed your beef stock recipe and have a gallon of amaaaazing smelling broth waiting in the fridge. Getting that lamb on now to sear!
This is just a simple one pot dish, not a chef altered meal to make it complicated. Cook a traditional one pot meal it’s a lot better than that you’ve just made 😩😩
Made it back! I hickory smoked a 1lb Brisket (it was only 5.60 something for a pound here in Texas) and did the Chili you posted a few weeks ago.
Was my first time smoking a Brisket myself. That recipe was out of this world delicious, and sneaking slices of Brisket made everybody's night.
Thank You so much for helping us make those memories (:
Yes we would eat this in Ireland too and a typical chicken soup is with pearl barley too 👍🥰 u can use beef for Scots broth if someone doesn’t like lamb 👍
Absolutely.
We always make this with beef shin, up here in Belfast, and made the day before it was needed for dinner.
It is always better the day after, with a big slice of wheaten and butter.
@@stevendenny7260 I’m a fellow fan originally from Belfast my granny would make a big pot for Saturday when all the grandkids would come ❤️❤️❤️❤️❤️
@@hablin1 'Grannies'... Ireland's very own secret weapon...!!!
@@stevendenny7260 exactly Steven, and if someone turned up unexpectedly. She just put more water in it and let it simmer a bit more 🥰🤣🤣🤣🤣
Growing up in Ireland my mum made this regularly.
It’s a good recipe but it better taste fabulous for all the work taken to make it …
I tried his chili recipe earlier this week. Took almost three hours.
You have yo try these things for yourself. It slapped, and my family changed out chili recipe because of Parisi.
My heritage is Scot- and this is my favorite soup Bravo
THATS NO HOW YOU MAKE IT!
How to make a Scottish staple that we had weekly when growing up look so complicated.
It looks really good, sort of, but mine is way more easy and traditional.
Still love your channel though.
Cool
You're throwing away all the vitamins
Awesome recipe . . . but getting a tad bored with the mentioning of "You and your family" will love this. It sounds fake. Let's get real. Most people are not having a delightful family dinner, especially when it costs about $200 for all the ingredients.
Glad you liked the recipe! Come on now, out of this entire video a 7 word phrase is what’s bothering you? Is that really what you picked out of this? You see when I’m making videos, because of the life stage that I’m in, I’m usually talking to someone else in a similar life stage, which I’m guessing isn’t you, and why you’re bothered by it. Also due to some of my fondest memories that have happened around food and family I don’t think encouraging that for folks that are watching is a bad thing. Lastly, if this meal of root veg and barely is costing $200, then they’re shopping at the wrong place.
This is a favourite that do a few times a year for my British Legion Branch here in Berlin our German members particularly really love their scotch broth. When I do it, it's usually for about 50-60 people but I don't cook the barley or the split peas separately, I just rinse then soak them in unsalted water overnight and add them complete with the soaking water (acts as a thickening agent) near the end of cooking (about 20 mins) oh and I also add kale because that's what my wee mammy taught me. I miss the prunes as well NO GARLIC!!!
this recipe is so freaking awesome, def worth an extra buncha steps to make it
How to make a simple soup recipe complicated!
As a scot, this was a winter weather tradition growing up. Always a pot ready to go on the stove. It was so filling, a few bowls of this was enough to feed a family of 4. Sadly my mother didn't teach me growing up, I really wish she had. I'll try your recipe if I find some lamb on discount (it's expensive here)
grab a piece of boiling beef from the butcher/supermarket and use lamb stock cubes, broth mix steeped overnight, swede, carrot and leek/onion is a great base to start with.
Not beef ! half lamb shoulder in Tesco is not that much. The packet of scotch broth with barley is available in Asda. one packet gave me loads of servings, filled up a big two handled pot to the top. Lamb stock is ideal but you can use oxo cubes etc. I put it all in together and low heat for a few hours
In uk we buy brotb mix 250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas)
You soak it over night mom used just add lamb stock and vegetables . Its cheap chop root vegetable soup with cabbage . You pot au feu is different its similar but veg tend to large pieces in french and it large pieces of meat
You can substitute a cheap beef cut for economy...not the same , but still tasty and filling!
Why are you wearing a hat indoors?
Because I want to :-)
I just made this soup - lamb, same veggies for the most part - added parsnip. No shallots, and I only had red onions.
Good grief it’s fantastic!
I took my time and prepped everything. I had to use a roasting pan to cook the veggies in as I didn’t have another large pot. I also added about two tablespoons of butter to the veggies, with some broth and oil.
Just a really wholesome and hardy soup.
Could you deglaze the pan after cooking the onions with a 1/4 cup of single malt scotch? Seems it would make it even more “scotch broth”
This is a very complicated way to make scotch broth
But a more flavorful way.
What can you use if you don't like lamb?
Here in the North of Ireland, we would use shin of Beef, or the hough with bone in it.
Flash off on a high heat, both sides, and then everything else into the pot at the same time.
Don't forget this was food for big families with not much money, and cooked over a open fire in large pot. This would have been eaten for 2 or 3 days and the flavour got better over time.
My Mum uses a bacon hock or the bone from the Christmas ham. And she soaks the pulses overnight instead of cooking them first.
Hello, Billy Parisi. Can you make the 5 variants of Velvet Breads? There are Red Velvet Bread, Orange Velvet Bread, Green Velvet Bread, Blue Velvet Bread & Purple Velvet Bread. The Velvet Breads uses Chocolate Powder, Red Food Colouring, Orange Food Colouring, Green Food Colouring, Orange Food Colouring and Purple Food Colouring.
Do you know of a substitute for the barley? I can't have gluten so I would need to do a workaround. I haven't tasted this soup, so I don't know if this is even possible.
Pot au fwee? 😂
Even the cheap manufactured stuff in a can tastes good.I make this with lamb shoulder ,or mutton (if you can get it) I use Barley/ swede/carrot/onion/celery/potato . I might try split peas next time. Also I use a lot of white pepper
My favourite soup of all time!......hahaha! I wrote this before you even said it! Lol!
I like soups and it looks very yummy and delicious 😋💯. your new friend and subscriber 💐💞
it looks great, my only experience is with Campbells canned soup.
You have to admit, the Campbells was your favorite.
As a child, yes.
And I wouldn’t put the vegetables in this is just to do the meat then I would strain and do everything and chop like you do and then add my vegetables on the stove
I do a lot of soups the way that you do this one looks amazing! What are your thoughts of once you’ve braised all the meat putting it in a crockpot I usually have my crockpot and my liquid in there at temperature before I add the meat just makes time a little flexible if you’re busy or do you think that sacrifices flavor?
Yes
Look delicious am going to make for sunday! Thanks
Thank you for sharing this recipe and lamp taste so good!
Simply delicious broth here !
Chef, great recipe!! Have to try! Question, what brand is your chef knife?. Thanks
Aura
Can you use vegetable stock?
Looks great, Billy!
A hearty soup yum
Can you please tell me is "commie" an abbreviation for something? Can't figure out what it means.
Commis chef, is a chef in training
@@ChefBillyParisi Thank you! I love your videos. I have learned so much from you. You are so generous with your knowledge. I'm making your New England Clam Chowder recipe next week! Can't wait!
Regarding putting the peas and barley into the fridge to cool is a no-no, why? It raises the temperature in the fridge and some items in the fridge can spoil, causing food poisoning, be warned.
For that small amount of barley and peas, I can assure you it’s no problem.
Choose Jesus Christ today folks!!!
I know it's traditional, and delicious, but is there anything I could substitue for the barley?
0:11Pot Au Fueille? I think you mean Pot Au Feu. (Pot Au Fueille means 'leaf stew').
Just picked up split peas and barley… now to find lamb