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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.

Source and licence

"Liverpool Lamb and Vegetable Soup (Scouse)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Liverpool_Lamb_and_Vegetable_Soup_(Scouse), revision 4518433), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Liverpool_Lamb_and_Vegetable_Soup_(Scouse)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518433

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  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.