Cookbook:Liverpool Lamb and Vegetable Soup (Scouse)

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Liverpool Lamb and Vegetable Soup (Scouse)
CategorySoup recipes

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

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[edit | edit source]

Procedure[edit | edit source]

  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.