Cookbook:Lamb and Vegetable Soup of Liverpool (Scouse)

Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom | Meat recipes

A dish of scouse, with beetroot and crusty bread.

This is a traditional recipe for Liverpool scouse, also known as "lobscouse". The sauce is not thickened, and it is usual to serve with preserved beetroot or red cabbage and white bread with butter. An even more impoverished variety of this dish is 'blind Scouse', which features no meat.

Ingredients

• A cheap cut of lamb or mutton (such as breast or forequarter)
• A little oil
• Onions, chopped
• Carrots, chopped
• Water or meat stock
• Potatoes, diced

Procedure

1. Remove the meat from the bone (if needed), and dice it.
2. Heat a little oil in a large saucepan. Add the meat, and brown it.
3. Add the chopped onions, carrots, and water or meat stock, and as many potatoes as possible.
4. Simmer until everything is cooked.