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.
Easy
đ„§ EnglishIngredients
Everything you'll need to make this recipe
1
A cheap cut of lamb or mutton (such as breast or forequarter)
2
A little oil
3
Onions, chopped
4
Carrots, chopped
5
Water or meat stock
6
Potatoes, diced
Instructions
Step-by-step guide to making this recipe
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.