- Scotch broth is a soup originating in Scotland. ... ^ Lass, An Ayrshire (11 February 1929). "Scotch Broth - "Baith Meat and Medicine"". The Glasgow Herald.
- The most famous Scottish soups, Scotch Broth is regularly served day in and day out and is a standard part of Burns night celebrations.
- Don’t confine yourself to Scotch Broth, that is a single interpretation of this style of soup.
- Scotch broth is a nutritious, hearty soup that's so comforting on a cold day! It's made with lamb, vegetables, pearl barley, and fresh herbs.
- Despite its ancient roots, the first official mention of Scotch Broth was in 1821 in the book "The Cook's Oracle" by a British chef called William Kitchiner.
- Scotch Broth. - My mum's second best soup recipe! Traditionally Scotch Broth is a bit of everything thrown into the pot and is quite filling.
- So it seems apropos to make Scotch broth for dinner! It’s made from a lamb bone stock, barley, dried peas and lots and lots of veggies!
- In her 1856 cookbook, Cook and Housewife’s Manual, Margaret Dods referred to Scotch Broth as the “Pot au Feu of Scotland.”
- Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread.