Citizens, in 1926 The Glasgow Herald said of Scotch broth that it is ‘”Baith meat and medicine!”….The barley, diuretic, soothing; leeks, sworn enemy of stone troubles…. Parsley is a wonderful blood purifier.’
This is a hefty broth, served often as a main meal, perhaps with some chunks of buttered bread. Traditionally it’s popular on New Year’s Day because of its restorative powers to the body, after the hedonistic punishment of the night before. It tastes even better reheated the next day.
Needless to say, the TFD version of this recipe specifies the only proper meat for Scotch Broth – lamb! Beef is common now, but lamb is where it’s truly at, Citizens!
What makes it Scottish? Probably the fact that you can throw in any old leftover vegetable, proving that a thrifty soup is a Scottish soup! Here is the TFD version of the traditional and classic “braw broth”.
Given that Scotland overwhelmingly voted to remain in the EU as part of this week’s Brexit, it will be interesting to see if a new referendum on Scottish independence will again be undertaken…
Battle on – The Generalissimo
Citizens, please note that I can no longer afford to absorb the nearly $1000 per month it costs to keep the site running smoothly, including marketing expenses, etc. There is, however, a solution that benefits us all – one that will help to avoid the only other alternative, which is to add obnoxious ads throughout the site.
Become a Citizen Prime for only $4 per month and receive exclusive recipes, 3 free historic cookbook scans, discounts from TFD sponsors and so much more! For less than the cost of 1 Starbucks coffee, you can keep TFD Nation strong and proud! Details are here.
You can also show your support by listening to our podcasts, liking them, and sharing as you see fit – try them out here.