Scotch broth [SEP] country of origin
Scotch broth
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-
— the town of Dunlop, East Ayrshire
- Forfar bridie — meat pastry from the town of Forfar, Angus
- Lanark Blue — cheese from Lanarkshire county
- Marauding Scot — fruit soaked in whisky
- Scotch broth
- Scotch egg
- Scotch pancake
- Scotch pie
- Scotch woodcock — eggs and anchovy on toast
- Shetland Black potato — the Shetland Islands
- Stornoway black pudding — the town of Stornoway, Outer Hebrides
- Teviotdale cheese — the valley of the River Teviot,