Scotch broth

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Scotch broth is a filling soup, originating in Scotland but now obtainable world wide. Its principal ingredients are usually barley, a cheap cut of beef or lamb, and vegetables such as carrots, turnips or swedes, cabbage and leeks. The proportions and ingredients can vary according to the recipe.

As it takes a long time to cook properly, it is often sold ready prepared in cans.

Victorian Recipe

From the 1881 Household Cyclopedia

Sot on the fire 4 ounces of pearl barley, with 6 quarts of salt water. When it boils skim it, and add what quantity of salt beef or fresh brisket you choose, and a marrow-bone or a fowl, with 2 pounds of either lean beef or mutton, and a good quantity of leeks, cabbages, or savoy, or you may use turnips, onions, and grated carrots; keep it boiling for at least 4 or 5 hours, but, if a fowl be used, let it not be put in till just time enough to bring it to table when well done, for it must be served separately.