What is the main ingredient of the traditional Scottish soup, 'Partan Bree'?
"The soup is named for the ""She-Crab"", or female crab, originally a gravid crab, as the orange crab roe comprise a chief ingredient in traditional she-crab soup. As with turtle soup, other ingredients may be added to the soup or substituted for others, although crabmeat is found in all versions. She-crab soup She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry added as it is plated. It may be thickened either by heat reduction or"
"Powsowdie Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when ""all parts of an animal were used in cooking and nothing was wasted"". The National Library of Scotland included powsowdie in a 2015 food history exhibition named ""Lifting the lid"", which was an exhibit of historic Scottish recipe books that included"
"example dishes. ""Powsowdie"" has also been used as a term for ""milk and meal boiled together"" and as ""any mixture of incongruous sorts of foods."" Powsowdie Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when ""all parts of an animal were used in cooking and nothing was wasted"". The National Library"
"carried by shepherds; brose resulted from the agitation of the mixture as they climbed the hills. In addition to oats, brose could be made with barley meal, peasemeal, or a mixture of different meals. Other ingredients, such as nettle tops, kale, and swede may be added to the basic brose. Atholl brose (or Athol Brose, Athole Brose) is a Scottish alcoholic drink of oatmeal brose, honey, whisky and sometimes cream (particularly on festive occasions). Brose Brose is a Scots word for an uncooked form of porridge: oatmeal (and/or other meals) is mixed with boiling water and allowed to stand for"
"this soup. The vegetarian version has leeks and may include mixed vegetables, chicken flavoured meat substitute and/or prunes. Cock-a-leekie soup Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called ""Scotland's National Soup"", it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598,"
"of the event include Highlands and Islands Enterprise, BBC Scotland, MG Alba, Scottish Screen, STV and Bòrd na Gàidhlig. Although the deep-fried Mars bar is jokingly said to exemplify the modern Scottish diet, Scottish cuisine offers traditional dishes such as fish and chips, haggis, the Arbroath Smokie, salmon, venison, cranachan, the bannock, stovies, Scotch broth, tattie scone and shortbread. Scotland is also known for its Scotch whisky distilleries, as well as for Scottish beer. The soft drink Irn-Bru is cited by its manufacturer A.G. Barr as Scotland's 'other' national drink owing to its large market share in Scotland outselling major"
"""breakfast pack"" consisting of sausage, sliced sausage, black pudding and fruit pudding on sale in Scottish shops. Fruit pudding Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour, beef suet, brown sugar, currants and/or sultanas, salt and cinnamon formed into the shape of a large sausage. Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast. Although served in this context as part of a savoury meal, its close relationship to dumpling means it may also be served as a dessert. Many Scottish producers of sausage, sliced sausage,"
"Lorne sausage The lorne sausage, also known as square sausage is a traditional Scottish food usually made from minced meat, rusk and spices. It is commonplace in traditional Scottish breakfasts. The exact origins of the lorne sausage remain unclear. It is often eaten in the Scottish variant of the full breakfast or in a breakfast roll. The sausage is also an appropriate size to make a sandwich using one or two slices from a plain loaf of bread. Sausage meat, in this case a mixture of pork and beef, is minced with rusk and spices, packed into a rectangular tin"
"originally a peasant soup. The basic ingredients of the broth are meat (beef, veal, pork and/or chicken), bacon, cured bones (such as those of the jamón serrano), and vegetables (potatoes, celery, chard, leek, carrots, and turnips). It can be drunk straight in mugs as a consommé known as ""caldo de puchero"", which can be seasoned with fresh spearmint leaves or sherry. Alternatively, it can be prepared as a soup after adding chickpeas, cured ham, boiled egg, and rice, noodles or bread. The meat left-overs, called ""pringá"", is usually served separately as a main dish, and the remnants used for subsequent"
"Pasulj Pasulj (from ""phaseolus""; ) or Grah (in Bosnian), is a bean soup made of usually white, cranberry or pinto beans, and more rarely kidney beans, that is common in Serbian, Montenegrin, Bosnian, Croatian and Slovenian cuisine (former Yugoslavia). It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a typical winter dish. Other commonly used ingredients include carrots and onions. Another version of the dish using baked beans is known as Prebranac (Пребранац). It has also spread via the diaspora, and is known in English as Serbian bean soup, and"
"Cullen skink Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Cullen skink is widely served as an everyday dish across the northeast of Scotland. Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the"
"Cock-a-leekie soup Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called ""Scotland's National Soup"", it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name ""cock-a-leekie"" did not come into use until the 18th century. There are vegetarian versions of"
"combining suet, oatmeal, seasoning and onions, in sheep's or cow's intestines. In Gaelic speaking parts of Scotland they were referred to by the name ""marag gheal"". These oatmeal-based puddings survived into modern Irish and Scottish cuisine, although with significant regional differences. Modern commercially made Scottish white puddings are generally based on oatmeal, onions, and beef suet; the same mixture simply fried in a pan is known as skirlie. In Ireland, white puddings also include a substantial proportion of pork or pork liver and pork fat. Most modern white puddings are filled into a synthetic cellulose casing and boiled or steamed;"
"in German-speaking countries as ""Serbische Bohnensuppe"" (""Serbian bean soup""). In Macedonia, a spicy and thicker variant is known as ""Gravče na tavče"" (beans on a skillet). The Serbian idiom ""prosto kao pasulj"" (""simple as pasulj"") equates to the English ""as easy as pie"" and French ""simple comme chou"". Pasulj Pasulj (from ""phaseolus""; ) or Grah (in Bosnian), is a bean soup made of usually white, cranberry or pinto beans, and more rarely kidney beans, that is common in Serbian, Montenegrin, Bosnian, Croatian and Slovenian cuisine (former Yugoslavia). It is normally prepared with meat, particularly smoked meat such as smoked bacon,"
"Brose Brose is a Scots word for an uncooked form of porridge: oatmeal (and/or other meals) is mixed with boiling water and allowed to stand for a short time. It is eaten with salt and butter, milk or buttermilk. A version of brose is called crowdie, made with ground oats and cold water, though that term is more often used for a type of cheese. Brose is generally denser and more sustaining than porridge, and is best made with medium or coarse oatmeal - not rolled (flattened) ""porage oats"". In the 16th century, a mixture of oatmeal and water was"
"Atholl brose Atholl Brose (or Athol Brose, Athole Brose) is a Scottish drink obtained by mixing oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions). When made with cream the drink is rather like Baileys Irish Cream. Atholl Brose has also become an alternative name for the dessert Cranachan, which uses similar ingredients. According to legend, the drink is named after the 1st Earl of Atholl, who quashed a Highland rebellion in 1475 by filling the rebel leader's well with the mixture, making him easily captured. Atholl Brose has long been a part of the Hogmanay (New Year's)"
"commonly eaten as a soup, with a base of ham broth and the addition of onion and pork sausages. A traditional Portuguese soup, ""caldo verde"", combines pureed potatoes, diced kale, olive oil and salt. Additional ingredients can include broth and sliced, cooked spicy sausage. In Montenegro and Croatia, collards and kale, locally known as ""raštika"" or ""raštan"", is a favourite vegetable. It is particularly popular in the winter, cooked with smoked mutton (""kaštradina"") and potatoes. In Scotland, kale provided such a base for a traditional diet that the word in some is synonymous with food. To be ""off one's kail"""
"be augmented with black pepper. Onions are never used. Regionally, neeps are a common ingredient in soups and stews. In England, swede is boiled together with carrots and served either mashed or pureed with butter and ground pepper. The flavored cooking water is often retained for soup, or as an addition to gravy. Swede is an essential vegetable component of the traditional Welsh lamb broth called cawl and Irish stew as eaten in England. Swede is also a component of the popular condiment Branston Pickle. The swede is also one of the four traditional ingredients of the pasty originating in"
"are considered delicacies. One of Estonia's national dishes is ""räim"" (Baltic dwarf herring), along with sprats. Flounder, perch and pike-perch are also popular. Soups may be eaten before the main course, but traditionally form the main meal and most often are made of meat or chicken stock mixed with a variety of vegetables. Soups are also blended with sour cream, milk and yogurt. A unique form of Estonian soup is ""leivasupp"" (""bread soup""), which is a type of sweet soup that is made of black bread and apples, normally served with sour cream or whipped cream, often seasoned with cinnamon"
"common menu items. In medieval times, ""humble pie"" (originally, ""Umble pie"") made from animal innards (especially deer) was a peasant food and is the source of the commonly used idiom ""eating humble pie"", although it has lost its original meaning as meat pies made from offal are no longer referred to by this name. The traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands and South Wales, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion"
"a new bride on the entrance of her new house. Shortbread Shortbread is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three parts oat flour. Other ingredients like ground rice or cornflour are sometimes added to alter the texture. Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt. Shortbread is different from shortcake, though they are similar: shortcake can be made using vegetable fat instead of butter and usually has a chemical leavening agent such as"
"Bridie A bridie or Forfar bridie is a Scottish meat pastry that originates from Forfar, Scotland. Bridies are said ""to have been 'invented' by a Forfar baker in the 1850s"". The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, ""who sold them at the Buttermarket in Forfar"". They are similar to pasties, but because they are made without potatoes, are much lighter in texture. Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in the rest of Scotland, flaky pastry is sometimes substituted. The filling of a bridie consists"
"Styrian sour soup Styrian sour soup () is a sour soup that originates from Lower Styria. Styrian sour soup was a staple at ""koline"", the biggest secular festival, and become a synonymous with late-night parties. It was typically served at nuptials after midnight. It is prepared at the feast of ""koline"" (pig slaughter) from the trotters (feet) and parts of pork head and spiced with onions, garlic, marjoram, thyme, parsley, black pepper, salt and apple or wine vinegar. Slice the meat and vegetables for stock into pieces and boil in salted water. together with herbs. Cut the potatoes into pieces"
"are claimed for oat bran in particular, which is part of the grain. The oats are cooked in milk, water or a mixture of the two. Scottish traditionalists allow only oats, water and salt. Traditionally, it is left overnight on a banked-up (barely alight) cooking range or in smouldering fire ashes, possibly due to religious (sabbatarian) restrictions spreading to daily usage. There are techniques suggested by cooks, such as pre-soaking, but a comparative test documented in an article in ""The Guardian"" found very little difference in the end result. Various flavorings can be used and can vary widely by taste"
"and expensive. Irn-Bru is the most common Scottish carbonated soft drink, often described as ""Scotland's other national drink"" (after whisky). During the Late Middle Ages and early modern era, French cuisine played a role in Scottish cookery due to cultural exchanges brought about by the ""Auld Alliance"", especially during the reign of Mary, Queen of Scots. Mary, on her return to Scotland, brought an entourage of French staff who are considered responsible for revolutionising Scots cooking and for some of Scotland's unique food terminology. National newspapers such as the ""Daily Record"", ""The Herald"", ""The Scotsman"" and ""The National"" are all"
"the full Scottish breakfast with fried eggs, bacon and lorne sausage. Alternatively, they are often eaten in a roll, usually accompanied with either lorne sausage, bacon, or fried egg. They can also be eaten like a wheat scone with jam and a cup of strong tea. A typical potato scone is made with mashed potato (potato and butter—no milk is used—with salt to taste) and plain flour is added to make it into a dough which is then rolled out and put on a griddle to cook. They are traditionally served hot, and cold potato scones are often reheated by"
"tomato soup ('), vegetable soup ('), onion soup (') and bread soup ('). ' is a traditional South Bohemian soup containing water, cream, spices, mushrooms, egg (often a quail's egg), dill and potatoes. It is typical in its thickness, white color and characteristic taste. The main ingredient is mushrooms, which gives it the dish's scent. """" is a regional specialty soup made from rye sourdough, mushrooms, caraway and fried onion. Traditional Czech dishes are made from animals, birds or fish bred in the surrounding areas. Pork is the most common meat, making up over half of all meat consumption. Beef,"
"rye or wheat and a small amount of malted barley), and single malt Scotch exclusively uses malted barley. Each particular ingredient has its own flavor that contributes to the final character of the beverage. In addition, different ingredients carry other characteristics, not directly relating to the flavor, which may dictate some of the choices made in brewing: nitrogen content, diastatic power, color, modification, and conversion. The nitrogen content of a grain relates to the mass fraction of the grain that is made up of protein, and is usually expressed as a percentage; this fraction is further refined by distinguishing what"
"less than used to be added as salt is to be found in so many other foods. Skirlie Skirlie is a Scottish dish, made from oatmeal fried with fat, onions and seasonings. The ""skirl"" indicates the noise made by the frying ingredients. Similar to white pudding, which has similar ingredients but is boiled in a tripe skin, it is served as a side-dish with potatoes, or used as a stuffing for chicken or other fowl. It is also a common side dish to accompany mince and tatties or christmas dinner, especially in the northeast of Scotland. Suet, lard, beef dripping"
"addition of single cream. Other variations include mashing the potatoes to make the soup thicker. Cullen skink was traditionally served with bread. It has been described as ""smokier and more assertive than American chowder, heartier than classical French bisque."" Cullen skink appears in many traditional Scottish cookery books and appears in numerous restaurants and hotel menus throughout Scotland, the UK, and internationally. In 2012 a ""Guardian"" columnist described the dish as ""the milky fish soup which has surely replaced your haggises and porridges as Scotland's signature dish"". ""Skink"" is a Scots word for a shin, knuckle, or hough of beef,"
"fish. ""Borș/ciorbă de perişoare"" (a broth with meatballs) is quite common. One ingredient required in all recipes by Romanian tradition is lovage leaves, which has a characteristic flavour and significantly improves the soup's aroma. Borș (bran) Borș is a liquid ingredient used in Romanian and Moldovan cuisine to make traditional sour soup called also ""borș"" or ""ciorbă"". This ingredient consists of wheat or barley bran, sometimes sugar beet, fermented in water - a slightly yellowish, sour liquid, which can also be drunk as such. The word has thus two different, if related meanings. The word ""borș"" is used by Ukrainian"
"summer and autumn, a great deal of fruit were eaten fresh. Pickled cucumbers were used for preparing dishes. Beets and pumpkins were eaten steamed as a dessert. ""Shschi"" (cabbage soup) was a traditional soup consisting of cabbage and potatoes cooked in chicken broth with onions and carrots added at the end. Herbs such as watercress, horseradish, onion, cow parsnip, horsetail, nettle, and wild goutweed were used for preparing dishes instead of spices. Mushrooms were one of the main ingredients in traditional dishes. They were boiled, salted, fried, soured and dried. Grains had a special place in Mordovian cuisine. Finno-Ugric tribes"
"Scotch pie A Scotch pie or mutton pie is a small, double-crust meat pie filled with minced mutton or other meat. It may also be known as a shell pie or mince pie (although the latter term is ambiguous) to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth. The Scotch pie is believed to originate in Scotland, but can be found in other parts of the United Kingdom, and is widely sold all over Canada. They are often sold alongside other types of hot food"