Scottish Potato Soup Recipe: Hearty Beef & Barley Stew
When I asked for Scottish Potato Soup recipes online, I got crickets. But digging through my mom’s tattered recipe box, I found a scribbled note from 50 years ago—this gem. One bite teleported me back to childhood winters. It’s not just soup; it’s edible nostalgia. Here’s the decoded secret (with a few modern tweaks!).
INGREDIENTS (Serves 6–8)
- 1 lb lean ground beef
- 2 medium turnips, peeled
- 3 carrots, peeled
- 1 large onion
- 1 cup pearl barley
- 2 potatoes, peeled and cubed
- Salt & pepper to taste
- Water (as needed)
INSTRUCTIONS
1. Cook the Beef
- Boil beef in 4 cups water until pink disappears (~10 mins).
- Cool in the fridge, then skim fat (pro tip: use a fat separator!).
2. Blend the Veggies
- In a blender, combine turnips, carrots, onion, and 1 cup water.
- Purée until smooth (add water if needed).
3. Simmer the Soup
- Reheat beef broth to a boil. Stir in barley and puréed veggies.
- Add potatoes, salt, and pepper. Simmer 25–30 mins until barley/potatoes are tender.
PRO TIPS
- Skim smarter: Chill broth overnight for easy fat removal.
- Thicken it: Mash a few potatoes into the soup for creaminess.
- Freeze: Portion cooled soup into airtight containers for 3 months.
FAQ
Q: Can I use ground turkey instead of beef?
A: Yes! Swap beef with turkey or lentils for a lighter twist.
Q: Is barley necessary?
A: Barley adds heartiness, but quinoa or rice work too (adjust cooking time).
Q: Can I make this gluten-free?
A: Replace barley with certified GF oats or wild rice.
SERVING SUGGESTIONS
- Serve with crusty bread for dipping.
- Add a side of oatcakes for Scottish flair.
- Garnish with fresh parsley or grated cheddar.
