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.