Ad
related to: scotch broth soup
Search results
Results from the WOW.Com Content Network
Scotch broth is a soup originating in Scotland. 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 ).
Powsowdie is a Scottish sheep's-head broth [1] [2] or soup. [3] [4] Traditional preparation of the soup includes sheep's trotters as an ingredient. [1] [5] Dried peas and barley can also be used as additional ingredients. [2] [6] Powsowdie has been described as a speciality dish in Edinburgh, Scotland. [7]
This traditional soup, which is also known as Scotch broth, has Scottish origins. It boasts a hearty combination of barley, root vegetables and slow-cooking stew meat, like beef or lamb chuck (or ...
Broth is simmered for hours with cinnamon, star anise and other warm spices to create a wonderfully aromatic base for this rice noodle soup. Pho is among Vietnam’s most recognized culinary ...
Vegetables stew in coconut milk based soup. Scotch Broth: Scotland: Potage Mutton, barley, and various vegetables Shark fin soup: China: Gelatinous An expensive Chinese delicacy using shark fins, valued for their texture; considered controversial for the killing of sharks for only their fins. Shchav, sorrel soup, green borscht, green shchi ...
The end result is a thin liquid that is flavorful and meant for drinking: Think chicken soup, like Ree's slow-cooker chicken tortilla soup, or consommé, which is essentially a fancy clarified broth.
Game soup, a soup made of meat products found in game; Hairst bree (or hotch potch), a one-pot dish, usually with lamb or mutton and seasonal vegetables; Partan bree, seafood soup with crab and rice; Powsowdie, a Scottish sheep's heid (head) broth or soup; Scotch broth, soup with barley, lamb or mutton and root vegetables
His version, a soup rather than a stew, is based on lamb stock with peas, beans, turnips, carrots, spring onions, cauliflower and lettuce. [12] A Yorkshire version, more a stew than a soup, calls for mutton or lamb cooked in water, added to a braised mixture of onions, carrots, turnips and celery and simmered before serving.
Ad
related to: scotch broth soup