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Scotch Broth with Pork Drumsticks

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Everyone knows that the traditional Scotch Broth is made with mutton/lamb (best with mutton) but now and again, I’d make it with pork and this time, I made it with Pork Drumsticks (pork shin) and it is just as good!  This is a very simple yet flavoursome soup which is perfect for the crockpot/slow cooker!

I never follow any recipe when I make Scotch Broth … just a guestimate of each ingredient … just as how Mama & Grandmama would tell me whenever I asked them for their traditional recipe … a bit of this, a dash of that, a pinch of other …. lol

Here, also Scotch Broth made with pork shin, but the pork is shredded once soup is ready and then chopped parsley stirred into soup just before being served up … with home-baked 5-Seeded loaf ❤



Ingredients :

6 pieces/1kg of Pork Drumsticks/Pork Shin

250g turnips/swede, diced

1 parsnip, diced

1 large carrots, diced

1 celery stalk, diced

1 medium leek, chopped

1 large onions, chopped

¼ cup soup mix, soaked overnight (I used ½ cup because we love a thick broth)

2l beef stock (add more if you want a more diluted broth)

2 Tbsp oil

1 bay leaf

freshly ground black pepper & Salt, to taste

parsley sprigs, for garnish (optional)

Methods :

  •  Boil the Pork Drumsticks/Pork Sheen in a pot of boiling water for 5 minutes then use  slotted spoon, lift out and rinse in cold water
  • Heat a soup pot with oil, sweat the onions & leeks for few minutes
  • Add in all other chopped root vegetables, sweat for further 5 minutes
  • Tip in the soup mix, bay leaf and then pour in the beef stock
  • Bring to a boil (if using slow-cooker, pour everything into slow-cooker at this stage and cook on high for 4 hours and auto/low for 6 – 8 hours) and reduce heat and continue to simmer on low heat for 2 to 2½ hours
  • Season to taste with freshly ground black pepper & salt
  • Scoop onto a soup bowl and garnish with parsley sprigs and serve up piping hot, with a crusty bread

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