Scotch broth is a soup originating in Scotland, made principally from barley, stewing or braising cuts of lamb, mutton or beef, root vegetables and dried pulses. Cabbage and leeks are often added shortly before serving so they keep their texture, color and flavor, and the exact proportions and ingredients vary by recipe and availability. Scotch broth has also long been sold ready prepared in tins.
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Connections
In Cuisine
Source Wikipedia: Scotch broth
Uses Ingredient
Source Wikipedia: Scotch broth
Source Wikipedia: Scotch broth
Source Wikipedia: Scotch broth
Source Wikipedia: Scotch broth
In the Other Atlases
Sources
1. Wikipedia: Scotch broth
Introduction, first sentence
Scotch broth is a soup originating in Scotland
entity record, SubLabel (course)
SubLabel: Soups and Broths
https://en.wikipedia.org/wiki/Scotch_broth (dietary-suitability)
The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables, and dried pulses.
- Uses Ingredient: Barley, Infobox main_ingredient field: Barley, lamb, mutton or beef, root vegetables (carrots, swedes), dried pulses
- Uses Ingredient: Carrot, Infobox main_ingredient field: Barley, lamb, mutton or beef, root vegetables (carrots, swedes), dried pulses
- Uses Ingredient: Beef, Infobox main_ingredient field: Barley, lamb, mutton or beef, root vegetables (carrots, swedes), dried pulses
- Uses Ingredient: Rutabaga, Infobox main_ingredient field: Barley, lamb, mutton or beef, root vegetables (carrots, swedes), dried pulses
In Cuisine: British Cuisine, lead paragraph
Scotch broth is a soup originating in Scotland.
View the SourceWikidata: Scotch Broth
Wikidata Q2896374, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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