Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb or mutton (or, less authentically, beef), and root vegetables such as carrots, turnips or swedes. Greens - particularly cabbage and leeks can also be added, usually towards the end of cooking to preserve flavour and texture. Dried pulses are often used too. The proportions and ingredients vary according to the recipe or availability.

Scotch broth is often sold ready-prepared in cans. As with many slow-cooked composite dishes, it is often claimed to taste even better when re-heated.

[edit] Victorian recipe

From the 1881 Household Cyclopedia (U.S. units of measure):

Set on the fire 4 ounces of pearl barley, with 6 quarts of salt water. When it boils skim it, and add what quantity of salt beef or fresh brisket you choose, and a marrow-bone or a fowl, with 2 pounds of either lean beef or mutton, and a good quantity of leeks, cabbages, or savoy, or you may use turnips, onions, and grated carrots; keep it boiling for at least 4 or 5 hours, but, if a fowl be used, let it not be put in till just time enough to bring it to table when well done, for it must be served separately.

[edit] See also

• Lancashire hotpot
• Irish stew
• Scouse (food)

[edit] External links

• Recipe and photograph for Scotch Broth

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