- Scotch broth is a soup originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables...
- 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.
- 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.
- These veggies are standard fare in Scotland and scotch broth traditionally consists of a selection of carrots, leeks, turnips, rutabagas, and parsnips.
- 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.
- To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful.
- In her 1856 cookbook, Cook and Housewife’s Manual, Margaret Dods referred to Scotch Broth as the “Pot au Feu of Scotland.”