Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewed or braised cuts of lamb or mutton (or, less authentically, beef), and root vegetables such as carrots, turnips or swedes. Greens, particularly cabbage and leeks, can also be added, usually towards the end of cooking to preserve flavor and texture. Dried pulses are often used too. The proportions and ingredients vary according to the recipe or availability.
Scotch broth is often sold ready-prepared in cans. As with many slow-cooked composite dishes, it is often claimed to taste even better when re-heated.
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Scotch broth, en.wikipedia.org
Scotch Broth Soup Recipe, www.scottishrecipes.co.uk
Scotch broth, www.bbc.co.uk