Scotch broth

Broth

Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...

is a filling soup

Soup

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...

, originating in Scotland

Scotland

Scotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the...

 but now obtainable worldwide. The principal ingredients are usually barley

Barley

Barley is a major cereal grain, a member of the grass family. It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods...

, stewing or braising cuts of lamb or mutton (or, less authentically, beef

Beef

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...

), and root vegetable

Vegetable

The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....

s such as carrot

Carrot

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...

s, turnip

Turnip

The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock...

s or swedes

Rutabaga

The rutabaga, swede , turnip or yellow turnip is a root vegetable that originated as a cross between the cabbage and the turnip; see Triangle of U...

. Greens, particularly cabbage

Cabbage

Cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...

 and leeks, can also be added, usually towards the end of cooking to preserve flavour and texture. Dried pulses

Pulse (legume)

A pulse is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization , is reserved for crops harvested solely for the dry seed...

 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.

A method of preparation traditional to the country areas of the Outer Hebridean

Outer Hebrides

The Outer Hebrides also known as the Western Isles and the Long Island, is an island chain off the west coast of Scotland. The islands are geographically contiguous with Comhairle nan Eilean Siar, one of the 32 unitary council areas of Scotland...

 island of Lewis

Lewis

Lewis is the northern part of Lewis and Harris, the largest island of the Western Isles or Outer Hebrides of Scotland. The total area of Lewis is ....

 in Scotland is as follows. The method is very economical of fuel and highly conservative of nutritional value.

1. Put a suitable joint of mutton or lamb (often leg, shoulder or flank) in a closely fitting pot, cover with water, and simmer for about an hour.
2. Add barley, and pulses (legumes) if liked, and simmer a further hour. [At this point, start to cook some boiled potatoes in their skins in a separate pot.]
3. Add chopped root vegetables and simmer until all done, adding shredded cabbage towards the end.

The resulting soup is served as a first course.

The meat, generously salted, is then sliced and served as a main course, with the carefully cooked potatoes heaped on an ashet

Ashet

The word ashet can refer to:# A large, shallow, oval dish used for serving food; A term used in Scotland taken from French for plate, 'assiette'.# Ra-Tet from the TV series Angel....

, often along with a jug of milk and sometimes butter. Diners help themselves by spearing potatoes with their forks and carefully peeling them with their table knives.

See also

• Cawl
  Cawl
  Cawl is the Welsh word for soup or broth. The term is used in English to refer to traditional Welsh stews, usually containing meat and vegetables. Its ingredients tend to vary, but lamb and leeks are particularly common, owing to their association with Wales....
  
  
• Lancashire hotpot
  Lancashire Hotpot
  Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the North West of England, it requires a minimum of...
  
  
• Irish stew
  Irish stew
  Irish stew is a traditional stew made from lamb, or mutton, as well as potatoes, carrots, onions, and parsley....
  
  
• Scouse (food)
  Scouse (food)
  Scouse is a type of lamb or beef stew. The word comes from lobscouse or lapskaus, Norwegian for "stew" and refers to a meat based stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool.-Origin of the term:In the 18th and 19th centuries...