Liverpool Lamb and Vegetable Soup (Scouse)
Photo: Radarsmum67 from Liverpool, UK., CC BY 2.0
Scouse is a Liverpool stew of lamb, carrots, onions and a great many potatoes, and it gives its name to the city's people and accent. It was built around cheap cuts such as breast or forequarter, which turn tender after a long simmer. The broth is left unthickened, and the usual partners are pickled beetroot or red cabbage and buttered white bread. Leave out the meat and you have blind scouse.
Instructions
If your cut of lamb or mutton is on the bone, cut the meat away from it. Dice the meat into small pieces.
Heat a little oil in a large saucepan. Add the diced meat and cook it until it is browned on the outside.
Add the chopped onions and carrots, then pour in enough water or meat stock to cover. Add as many diced potatoes as the pan will hold.
Simmer until the meat and all the vegetables are cooked through. The liquid is not thickened, so it stays a loose, brothy stew.
Serve hot. Traditional accompaniments are preserved beetroot or red cabbage, and white bread with butter.
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