We love these comforting recipes.
Scots are used to the cold and wet winters we get every year, and of course, the fact they are often long and dark. One of our favourite coping mechanisms – other than throwing huge parties at Hogmanay – is food.
Using food, as well as drink (and a little humour) to get us through the winter months, we have a range of very tasty traditional recipes, comfort food options and fun dishes that are amazing at this time of year.
From the cold cure that is a delicious hot toddy, to a warm and filling Scotch Broth accompanied with ‘ Tartan Toast ‘, we have everything you need to get you through this cold and dark time of year.
And that’s before you get to the old Burns Night favourite of Haggis, Neeps and Tatties.
Here are the traditional recipe ideas we love to enjoy with friends and family in the winter.
One of the most famous traditional Scottish soups. The tastiest versions seem to contain loads of different ingredients but two of the most essential are definitely mutton and barley.
A good Scotch broth should look more like a stew than a soup, with the kind of consistency that will not only warm you up but also line your stomach and give you lots of energy on a cold autumn or winter’s night.
Traditional recipe for Scotch Broth
What you’ll need:
• 800g lamb on the bone (or for non-purists Ham or Beef) *
• 3 medium-sized carrots, peeled
• 1 turnip (swede), 1/2 diced and 1/2 grated
• 2 onions, peeled, diced
• 1 leek sliced
• 100g pearl barley
• 100g dried peas, soaked in water for 4-5 hours, drained
• salt and pepper
• Chopped parsley
*For a vegetarian option don’t use meat and instead use a few cubes of veggie stock cubes in the water
How to make it:
1. Place meat in a large pan and cover with water, place heat to around medium.
(If going veggie just use veggie stock cubes here instead of meat)
2. Dice half the swede, the onions and one of the carrots, then grate the other half of the swede and the 2 carrots and then slice the leek.
3. When the pot is simmering add the above veg and skim off any froth as it cooks.
4. Rinse the barley and peas (post soak) and add to the pan.
5. Leave to simmer for around 2-3 hours, adding the parsley after an hour or so, remembering to stir occasionally, and skim off fat and froth with a wooden spoon.
6. Add salt and pepper.
7. Stir more often towards the end of cooking time as barley may stick to the base of pan.
8. Remove the meat 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones.
9. Cut the meat into small pieces and add to the soup.
22 thoughts on “The warming winter recipes every Scot should know”
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