Place of origin
|Barley, lamb, mutton or beef, root vegetables (carrots, swedes), dried pulses|
|Cookbook:Scotch broth Scotch broth|
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, mutton or beef, root vegetables such as carrots, swedes or sometimes turnips and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in cans for many years.
- Green, Jonathan (2010). "When Does a Broth Become Scotch Broth?". Scottish Miscellany: Everything You Always Wanted to Know about Scotland the Brave. New York: Skyhorse Publishing. ISBN 9781616080631.
- Lass, An Ayrshire (11 February 1929). "Scotch Broth - "Baith Meat and Medicine"". The Glasgow Herald (Glasgow, Scotland, UK). p. 6. Retrieved 10 March 2012.
- "(Scotch broth advertisement)". Pittsburgh Post Gazette (Pittsburgh, Pennsylvania, USA). 1 November 1935. p. 12. Retrieved 10 March 2012.
|This Scotland-related article is a stub. You can help Wikipedia by expanding it.|
|This soup-related article is a stub. You can help Wikipedia by expanding it.|
|This British cuisine-related article is a stub. You can help Wikipedia by expanding it.|