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.

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

Steps

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.

More recipes with lamb, onion, carrots or potatoes

Adapted from “Liverpool Lamb and Vegetable Soup (Scouse)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.