Scotch broth
From Wikipedia, the free encyclopedia
Scotch broth is a filling soup, originating in Scotland but now obtainable world wide. Its principal ingredients are usually barley, a cut of beef or lamb, and vegetables such as carrots, turnips or swedes, cabbage and leeks. The proportions and ingredients can vary according to the recipe. Dried peas, split peas, and lentils are often added.
As it takes a long time to cook properly, it is often sold ready-prepared in cans. However, as with most soups, the fresh article is much superior, and preparation and cooking time can be massively reduced by using a pressure cooker. In the latter case, if adding dried legumes, it is important to avoid using too many as they can foam and clog the pressure relief valves.
[edit] Victorian recipe
From the 1881 Household Cyclopedia (U.S. units of measure):
- Set on the fire 4 ounces of pearl barley, with 6 quarts of salt water. When it boils skim it, and add what quantity of salt beef or fresh brisket you choose, and a marrow-bone or a fowl, with 2 pounds of either lean beef or mutton, and a good quantity of leeks, cabbages, or savoy, or you may use turnips, onions, and grated carrots; keep it boiling for at least 4 or 5 hours, but, if a fowl be used, let it not be put in till just time enough to bring it to table when well done, for it must be served separately.
