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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 ).
Esau and the Mess of Pottage, by Jan Victors (1619–1676). In the King James Bible translation of the story of Jacob and Esau in the Book of Genesis, Esau, being famished, sold his birthright (the rights of the eldest son) to his twin brother Jacob in exchange for a meal of "bread and pottage of lentils" (Gen 25:29–34).
Broth, also known as bouillon (French pronunciation: ⓘ), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .
Boiled rice or barley adds grainy sweetness to this creamy yogurt soup. It’s believed to ward off colds during winter; some Turkish hospitals even serve yogurt soup to recovering patients.
In September 1980, the legendary author Kingsley Amis wrote an essay for Food & Wine called "Scotch: The Water of Life." Obviously, some information about the availability and popularity of Scotch ...
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.
Once removed, it is called dehulled barley (or pot barley or scotch barley). [60] Pearl barley (or pearled barley) is dehulled to remove most of the bran, and polished. [60] Barley meal, a wholemeal barley flour lighter than wheat meal but darker in colour, is used in gruel. [60] This gruel is known as سويق : sawīq in the Arab world. [61]
Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley.The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes.