Scotch bouillon is a hearty soup that originated in Scotland and typically includes lamb, root vegetables, and barley. Recipes vary but often involve slow-cooking meat or bone to flavor the soup base. Herbs and spices can enhance the flavors, and leftover soup can be even tastier.
A hearty soup, Scotch bouillon does not include Scotch liqueur, nor is it typically a thin bouillon. Named for Scotland, the country where it was originally prepared and served, Scottish stock has become more widely available over the years. With its combination of rich lamb, root vegetables and nutty barley flavours, it can be a hearty aperitif or a meal in itself. The seasonal availability of ingredients and fullness of taste can make it especially appealing in cold weather.
Recipes for Scottish stock vary in method and ingredients, but most versions include lamb, mutton, or bone. Slow cooking the meat or making a lamb bone broth flavor the soup base. Traditionally, the meat may have been cooked with all the ingredients and then removed. The soup was served alongside the meat, which was salted and became the main course of the meal. Generally the lamb is minced after cooking and then added back into the soup for further cooking and serving.
Barley, a grain that cooks with a soft, chewy texture, is also widely used in the preparation of Scotch stock. A small round variety of this cereal grain called pearl barley is found in many recipes. In addition to adding flavor and texture, barley can absorb the flavors of meat and other ingredients making the soup more tender. Most barley is inexpensive and often readily available, making it a healthy and filling staple.
Root vegetables, which are widely considered winter vegetables, are commonly used in Scotch stock. Carrots, losses, and turnips are typically added, as are onion, garlic, collard greens, and collard greens. Some recipes include peas or potatoes, while others recommend substituting whatever greens are on hand. While vegetables may differ in quantity and type, typically, substituting beef or another meat for lamb turns the end product into barley soup or stew instead of Scotch stock.
Herbs and spices such as parsley, rosemary and thyme can enhance the flavors of the soup and provide a complement to the richness of the lamb. Salt and pepper can be added to taste as the vegetables and meat combine during cooking. Due to the thickness of the soup, water or other liquids such as vegetable stock may be added when reheating. Some recipes add butter and recommend secondary servings of bread. Leftover scotch stock can be even tastier than freshly cooked soup, as the flavors meld over time.
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