Reprinted from The Blood Type Diet Website (

Scotch Broth


This soup can be made with either lamb or beef shanks--the cheaper cuts work best.

  • 1.5kg/3 pounds shank or leg of lamb, suitable for long cooking(cheaper cuts work best here)
  • 1 marrow bone
  • 3 liters/5 pints fresh cold water
  • 50g/2 ounces pearl barley, washed [omit for BT]
  • 50g/2 ounces dried peas
  • 1 whole onion stuck with 4-5 whole cloves
  • several sprigs of fresh parsley and thyme and 3 bay leaves, tied into a bundle
  • 2-3 tablespoons melted ghee or oil
  • 1 large onion, finely chopped
  • 3 medium carrots, finely diced
  • half a medium turnip, finely chopped
  • 4 stalks of celery, finely chopped
  • 2 leeks, finely chopped
  • 1 teaspoon sweetener of choice (optional)
  • sea salt and pepper [optional]to taste
  • 2-3 tablespoons finely chopped parsley or kale
How to make it:
  1. Put the meat and bone into a large pot and add the water, barley, peas and clove-studded onion.
  2. Bring slowly to the boil and skim.
  3. Turn down the heat and add the herbs and season.
  4. Cook at a gentle simmer until the meat is tender. Remove meat and set aside discard marrow bone.
  5. Meanwhile, heat the ghee or oil in a pot and add the onion, carrots, turnip, celery, white of leek and sweetener and cook slowly, stirring occasionally till the vegetables are beginning to soften--about 1 1/2 minutes.
  6. Add vegetables to the stock with barley and peas and simmer gently for about 15-20 minutes till they are fully cooked.
  7. Remove the bundle of herbs and just before serving, add the green of leek and parsley or kale.
  8. Taste and adjust seasoning.
  9. Slice some of the meat thinly into bite-sized pieces and put into the center of heated deep soup plates or bowls (or serve separately), pour over broth and serve with oat bannocks or oatcakes. Yield: 6-8 servings