Editing Scotch broth

{{Short description|Scottish soup}}
{{Use dmy dates|date=March 2025}}
{{Infobox food
| name             = Scotch broth
| image            = Lunch at Inveraray Castle - Scotch broth (14342541740).jpg
| caption          =
| alternate_name   = Barley broth<ref>{{cite book |last=Grigson |first=Jane |title=Jane Grigson's British Cookery |date=1985 |page=159}}</ref>
| country          = Scotland
| region           =
| creator          =
| course           = Starter
| type             = [[Soup]]
| served           =
| main_ingredient  = [[Barley]], [[Lamb and mutton|lamb, mutton]] or [[beef]], root [[vegetable]]s ([[carrot]]s, [[Rutabaga|swedes]]), dried [[pulse (legume)|pulse]]s
| variations       =
| calories         =
| other            =
}}

'''Scotch broth''' is a [[soup]] originating in Scotland. The principal ingredients are usually [[barley]], stewing or braising cuts of [[Lamb and mutton|lamb, mutton]] or [[beef]], root [[vegetable]]s (such as [[carrot]]s, [[Rutabaga|swedes]], or sometimes [[turnip]]s), and dried [[pulse (legume)|pulse]]s (most often [[split pea]]s and red [[lentil]]s). [[Cabbage]] and [[leek]]s are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability.<ref>{{cite book |title=Scottish Miscellany: Everything You Always Wanted to Know about Scotland the Brave | chapter = When Does a Broth Become Scotch Broth? | last = Green | first = Jonathan |year= 2010 |publisher= Skyhorse Publishing |location=New York |isbn= 9781616080631|chapter-url=https://books.google.com/books?id=Ol56FSFMLe4C&dq=scotch+broth&pg=PT137}}</ref><ref>{{cite news | last = Lass | first = An Ayrshire | title = Scotch Broth – "Baith Meat and Medicine" | newspaper = The Glasgow Herald | location = Glasgow, Scotland, UK | page = 6 | date = 11 February 1929 | url = https://news.google.com/newspapers?id=GJdAAAAAIBAJ&sjid=OqUMAAAAIBAJ&pg=3967,5193338&dq=scotch+broth&hl=en | access-date = 10 March 2012 | archive-date = 23 April 2021 | archive-url = https://web.archive.org/web/20210423120724/https://news.google.com/newspapers?id=GJdAAAAAIBAJ&sjid=OqUMAAAAIBAJ&pg=3967%2C5193338&dq=scotch%20broth&hl=en | url-status = live }}</ref> Scotch broth has been sold ready-prepared in tins for many years.<ref>{{cite news | title = (Scotch broth advertisement) | newspaper = Pittsburgh Post Gazette | location = Pittsburgh, Pennsylvania, USA | page = 12 | date = 1 November 1935 | url = https://news.google.com/newspapers?id=XrVRAAAAIBAJ&sjid=H2kDAAAAIBAJ&pg=2471,1223398&dq=scotch+broth&hl=en | access-date = 10 March 2012 | archive-date = 23 April 2021 | archive-url = https://web.archive.org/web/20210423120724/https://news.google.com/newspapers?id=XrVRAAAAIBAJ&sjid=H2kDAAAAIBAJ&pg=2471%2C1223398&dq=scotch%20broth&hl=en | url-status = live }}</ref>

==History==
In the early 19th-century cookery book ''[[A New System of Domestic Cookery]]'' by [[Maria Rundell]], "Scotch Mutton Broth" is made with mutton neck, skimmed and simmered around an hour before good-quality cuts of bone-in mutton are trimmed of their fat and added to the soup. After several hours, soup vegetables are added—turnips, carrots and onion—and simmered until just tender; finally, pre-soaked Scotch barley is added. The soup is served with a garnish of fresh parsley.

According to [[Christian Isobel Johnstone]], the mutton could be served on the side as a ''[[Soup and bouilli|bouilli]]'' with caper sauce, parsley and butter, pickled cucumbers, or [[Tropaeolum majus|nasturtium]]s (edible flowers) with mustard and vinegar.

==Ingredients==
The main ingredients are barley, stewing lamb or mutton, and root vegetables like [[Rutabaga|swedes]], [[potatoes]], [[turnip]] and [[carrot]]. Dried beans are another common addition, as are cabbage and leeks, which can be added in later stages of cooking.<ref>{{cite book |last=Green |first=Jonathan |title=Scottish Miscellany: Everything You Always Wanted to Know About Scotland the Brave |date=2010  |publisher=Skyhorse Publishing |isbn=9781616080631 |url=https://books.google.com/books?id=Ol56FSFMLe4C&dq=scottish+leek+oatmeal+soup+mutton&pg=PA69}}</ref>

==See also==
* [[Cawl]]
* [[Irish stew]]
* [[Instant-boiled mutton]]
* [[Lancashire hotpot]]
* [[List of lamb dishes]]
* [[List of soups]]
* [[Scouse (food)]]

==References==
{{reflist}}

{{Scottish soups}}
{{Scottish cuisine}}

{{DEFAULTSORT:Scotch Broth}}
[[Category:Lamb dishes]]
[[Category:Scottish cuisine]]
[[Category:Scottish soups]]
[[Category:New Zealand soups]]
[[Category:Barley-based dishes]]
[[Category:Stock (food)]]


{{Scotland-stub}}
{{soup-stub}}
{{UK-cuisine-stub}}