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.
click to enlarge. In commemoration of City Weekly's 40th anniversary, we are digging into our archives to celebrate ... Title. Bring a Good Newspaper ... One was EnglishBeef Broth and Barley that was not unlike Scotch Broth, and the other was Vegetable Beef.
