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Traditional Scottish Recipe - Scotch Broth

Broth is just another word for soup.


25g/1oz Pearl Barley
225g/8oz Stewing Beef, fat removed
1.1L/40fl.oz.  Water
75g/3oz Leeks, sliced
225g/8oz Carrot, diced
225g/8oz Swede, diced
Salt and Pepper
50g/2oz Cabbage, shredded


  1. Place the barley in a pan of cold water, bring to the boil then drain.
  2. Return the barley to the pan together with the diced beef and 1.2L/2pts of water. Bring to the boil, skim off the grease and oil, then simmer for 1 hour.
  3. Add the leeks, carrot, Swede and plenty of salt and pepper and continue to simmer for a further hour. After this time, add the cabbage and cook for a further 20 minutes.  Serve hot.


To boil: To cook in a liquid at a temperature of 100°C.

To drain: To remove water from ingredients cooked in liquid or from raw ingredients that have been washed in water by placing them in a sieve or colander, eg drain the washed strawberries.

To simmer: To keep a liquid just below boiling point, usually in a pan on the hob, eg simmer the sauce until it starts to thicken.

To skim: To remove a layer of scum or fat from the surface of a food, eg skim off the surface of a liquid to remove any excess fat. Use a spoon, kitchen paper or a basting bulb to skim scum or fat.

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