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. Victorian recipeFrom the 1881 Household Cyclopedia (U.S. units of measure): See alsoLancashire hotpotIrish stewScouse (food)
