Scottish Potato Soup Recipe: Hearty Beef & Barley Stew

INSTRUCTIONS

1. Cook the Beef

1. Boil beef in 4 cups water until pink disappears (~10 mins).
2. Cool in the fridge, then skim fat (pro tip: use a fat separator!).

2. Blend the Veggies

1. In a blender, combine turnips, carrots, onion, and 1 cup water.
2. Purée until smooth (add water if needed).

3. Simmer the Soup

1. Reheat beef broth to a boil. Stir in barley and puréed veggies.
2. 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.