United Kingdom / Soup
Wikibooks
Liverpool Lamb and Vegetable Soup (Scouse)
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
ScaleNo serving count in the source — scale by factor
- lamb or mutton, cheap cut, such as breast or forequarter
- oil
- onion, chopped
- carrots, chopped
- water or meat stock
- potatoes, diced
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Remove the meat from the bone (if needed), and dice it.
Heat a little oil in a large saucepan. Add the meat, and brown it.
Add the chopped onions, carrots, and water or meat stock, and as many potatoes as possible.
Simmer until everything is cooked.
