In Scotland, which soup is traditionally served on Burns Night?
"egg and even sour cream to their variations of the soup. Traditionally, chicken soup (or broth) in Britain is a clear and watery soup with chunky vegetables (such as carrot, celery and onion), chicken, salt and pepper. However, a thick, creamy variety called cream of chicken soup, which may not contain any vegetable pieces (depending on the recipe), is more popular today. A distinct version from Scotland that has become popular throughout the UK is cock-a-leekie soup, a clear, thin broth of shredded chicken and leeks. In the United States and Canada, chicken soup often has noodles or rice in"
"stand, join hands, and sing "" Auld Lang Syne"" to bring the evening to an end. Burns supper A Burns supper is a celebration of the life and poetry of the poet Robert Burns (25 January 175921 July 1796), the author of many Scots poems. The suppers are normally held on or near the poet's birthday, 25 January, occasionally known as Robert Burns Day (or Robbie Burns Day or Rabbie Burns Day) but more commonly known as Burns Night (). However, in principle, celebrations may be held at any other time of the year. The first supper was held ""in"
"Burns supper A Burns supper is a celebration of the life and poetry of the poet Robert Burns (25 January 175921 July 1796), the author of many Scots poems. The suppers are normally held on or near the poet's birthday, 25 January, occasionally known as Robert Burns Day (or Robbie Burns Day or Rabbie Burns Day) but more commonly known as Burns Night (). However, in principle, celebrations may be held at any other time of the year. The first supper was held ""in memoriam"" at Burns Cottage by Burns's friends, on 21 July 1801, the fifth anniversary of his"
"Henry Tucker wrote the music for a song called ""Our Own Robbie Burns"" in 1856. Burns Night, in effect a second national day, is celebrated on Burns's birthday, 25 January, with Burns suppers around the world, and is more widely observed in Scotland than the official national day, St. Andrew's Day. The first Burns supper in The Mother Club in Greenock was held on what was thought to be his birthday on 29 January 1802; in 1803 it was discovered from the Ayr parish records that the correct date was 25 January 1759. The format of Burns suppers has changed"
"falling over. According to one poll, 33 percent of American visitors to Scotland believed haggis to be an animal. Haggis is traditionally served as part of the Burns supper on or near January 25, the birthday of Scotland's national poet Robert Burns. Burns wrote the poem """", which starts ""Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!"" In Burns's lifetime haggis was a common dish of the poor as it was nourishing yet very cheap, being made from leftover parts of sheep otherwise discarded. Haggis is widely available in supermarkets in Scotland all year, with cheaper brands"
"Svartsoppa Svartsoppa (""Black soup"") is a soup consumed traditionally and mostly in the province of Skåne in Southern Sweden. The main ingredient is goose blood (or sometimes pig blood). It is often eaten before the goose dish at the ""Mårtens gås"" or ""Mårten gås"" dinner on the 10 November, the eve of Saint Martin (11 November), a surviving remnant of the Roman Catholic feast dedicated to Martin of Tours. Goose is traditionally eaten at this feast over large parts of Europe, with associations to the folklore surrounding Saint Martin. Black soup has existed some form almost everywhere in the world,"
"death; it has been a regular occurrence ever since. The first still extant Burns Club was founded in Greenock in 1801 by merchants who were born in Ayrshire, some of whom had known Burns. They held the first Burns supper on what they thought was his birthday, 29 January 1802, but in 1803, they discovered the Ayr parish records that noted his date of birth was actually 25 January 1759. Since then, suppers have been held on or about 25 January. Burns suppers may be formal or informal. Both typically include haggis (a traditional Scottish dish celebrated by Burns in"
"limited only by religious beliefs. Today the dish has left most localities' cuisines. Svartsoppa Svartsoppa (""Black soup"") is a soup consumed traditionally and mostly in the province of Skåne in Southern Sweden. The main ingredient is goose blood (or sometimes pig blood). It is often eaten before the goose dish at the ""Mårtens gås"" or ""Mårten gås"" dinner on the 10 November, the eve of Saint Martin (11 November), a surviving remnant of the Roman Catholic feast dedicated to Martin of Tours. Goose is traditionally eaten at this feast over large parts of Europe, with associations to the folklore surrounding"
"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"
"""hagws"" or ""hagese"" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish, as a result of Scots poet Robert Burns' poem ""Address to a Haggis"" of 1787. Haggis is traditionally served with ""neeps and tatties"", boiled and mashed separately, and a dram (a glass of Scotch whisky), especially as the main course of a Burns Supper. Haggis is popularly assumed to be of Scottish origin, but there is a lack of historical evidence that could conclusively attribute its origins to any one place. The first known written recipes"
"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"
"swedes. Neeps are mashed and eaten with haggis, traditionally on Burns Night. Turnip lanterns are an old tradition; since inaugural Halloween festivals in Ireland and Scotland, turnips (rutabaga) have been carved out and used as candle lanterns. At Samhain, candle lanterns carved from turnips — ""samhnag"" — were part of the traditional Celtic festival. Large turnips were hollowed out, carved with faces, and placed in windows, used to ward off harmful spirits. At Halloween in Scotland in 1895, masqueraders in disguise carried lanterns made out of scooped-out turnips. In Nordic countries, turnips provided the staple crop before their replacement by"
"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,"
"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"
"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"
"mashed potatoes (and, in some recipes, similarly mashed vegetables or fruits) makes stamppot (English: ""mash pot""), a dish often served alongside smoked sausage. In Scotland, separately boiled and mashed, rutabagas (""neeps"") and potatoes are served as ""neeps and tatties"" (""tatties"" being the Scots word for potatoes), in a traditional Burns supper, the main course of haggis (the Scottish national dish). Neeps mashed with carrots or potatoes is called clapshot. In Orkney neeps mashed with potatoes (tatties) is called clapshot. Roughly equal quantities of neeps and tatties are boiled together in salted water and mashed with lots of butter. Seasoning can"
"Scotland's Winter Festival Scotland’s Winter Festival is an annual, nationwide festival that takes place across the winter months of November, December and January. Three particular events are highlighted: St Andrews Day, Hogmanay and Burns night. Winter has always been an important time in the Scottish calendar, encompassing many cultural events and historical traditions, such as Halloween and Beltane - including the three national days of St Andrews Day, Hogmanay and Burns Night. Scotland's Winter Festival works these events into a winter long festival across Scotland. In 2017 the festival encompassed 23 events across 17 local authority areas. The events 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"
"and add them to the soup stock after the meat was softened. Mix in the sour cream or sour milk and flour to thicken, and continue to cook until all ingredients are soft. At the end add some vinegar. The meat can also be boiled in one piece. Cut it into pieces and add to the soup only when the vegetables and potatoes are done. 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."
"she sang one song. Thom was transferred by citation jet from Aberdeen's Hogmanay street party to Edinburgh's Castle to make both performances possible that night. Thom has also performed ""By Afton Water"" at the official Burns Supper in celebration of Robert Burns's 250th birthday in front of Scotland's First Minister. The event was held in Alloway, Ayrshire, where Burns was born. Thom then went on to perform in the Library of Congress alongside Sir Sean Connery and a host of Scottish congress members in January 2009. Thom dedicated her tour of 2009 to the Homecoming Scotland campaign. The support acts"
"nutmeg, etc.). Haggis is generally recognized as the national dish, although not described as a sausage. A popular breakfast food is the square sausage. This is normally eaten as part of a full Scottish breakfast or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland and in fact is still fairly uncommon in the Highlands. Other types of sausage include black pudding, similar to the German and Polish blood sausages. Stornoway black pudding is held in high regard"
"held in January at Phoenixville every year since 2003, honors Scotland's greatest poet. The event marks the release of Gang Aft Agley Scotch Ale and Burns' Scottish Ale and features readings of Burns' poetry by attendees, bagpipes, and a menu of Haggis and other Scottish treats. An all-day event held annually at Phoenixville, typically on the first Sunday in May, the Bock Beer Festival and Goat Race celebrates Bock-style beers and a traditional German menu. Originally the brain child of brewers David Sutula and Brian O'Reilly and launched in 1997 at the John Harvard's Brew House in Cleveland, Ohio. O'Reilly"
"by the increasing number of books and websites specifically dedicated to whisky and food pairings. Burns Night has a tradition of consuming a shot of whisky with haggis. Few Scottish cook books contain reference to the use of whisky in cooking. There are only a few traditional recipes such as cranachan or trifle. Lastly, most cooks and professional chefs only consider the use of brandy, sherry, or port in the cooking process. There are many theories as to why whisky has been overlooked for a long time. One theory is that whisky was considered too precious a drink and its"
"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"
"Bonfire toffee Bonfire toffee (also known as treacle toffee, Plot toffee, or Tom Trot) is a hard, brittle toffee associated with Halloween and Guy Fawkes Night (also known as ""Bonfire Night"") in the United Kingdom. The toffee tastes very strongly of molasses (black treacle), and cheap versions can be quite bitter. In Scotland, the treat is known as claggum, with less sweet versions known as clack. In Wales, it is known as loshin du. (losin du or taffi triog). The flavour is similar to that of butterscotch, although it is a toffee and never a viscous liquid. The use of"
"beef soup with noodles, which is often served on Sunday as part of a Sunday lunch (beef soup, fried potatoes, fried steak and lettuce). On feast days and holidays there is often a choice of beef noodle soup or creamy mushroom soup. Pork is popular and common everywhere in Slovenia. Poultry is also often popular. There is a wide variety of meats in different parts of Slovenia. In White Carniola and the Slovenian Littoral mutton and goat are eaten. On St. Martin's Day people feast on roasted goose, duck, turkey, or chicken paired with red cabbage and mlinci. In Lower"
"Sweden has a version of the British black pudding called """"blodpudding"""" (blood pudding). The Scottish haggis is called """"pölsa"""" or """"lungmos"""" (mashed lung). The Swedish """"pölsa"""" is made of some offal like liver or heart, onions, rolled barley and spices and is served with boiled potatoes, fried eggs and sliced beetroot. """"Blodpudding"""" is mostly served sliced and fried with lingonberry preserve, grated carrot or cabbage and fried bacon. Other popular offal dishes are """"levergryta"""" (liver stew) """"leverpastej"""" (liver pâté). Finland also has its own version of black pudding, ""mustamakkara"" (black sausage). There is also liver sausage, usually eaten as a"
"concludes with the singing of ""Auld Lang Syne"". In 2009, STV ran a television series and public vote on who was ""The Greatest Scot"" of all time. Robert Burns won, narrowly beating William Wallace. A bust of Burns is in the Hall of Heroes of the National Wallace Monument in Stirling. Biographical information Poetry recitals Robert Burns Robert Burns (25 January 175921 July 1796), also known as Rabbie Burns, the Bard of Ayrshire, Ploughman Poet and various other names and epithets, was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated"
"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"
"are wide-ranging, from a ""festival of lights"" at the Scottish Maritime Museum & Harbourside, to a variety of Hogmanay events across Scotland. Scotland's Winter Festival Scotland’s Winter Festival is an annual, nationwide festival that takes place across the winter months of November, December and January. Three particular events are highlighted: St Andrews Day, Hogmanay and Burns night. Winter has always been an important time in the Scottish calendar, encompassing many cultural events and historical traditions, such as Halloween and Beltane - including the three national days of St Andrews Day, Hogmanay and Burns Night. Scotland's Winter Festival works these events"
"dinner includes oplátky (thin waffles with honey or garlic), sauerkraut soup (""kapustnica"") with dried mushrooms and sausage (sometimes with dry plums), carp or other fish with potato salad, apples and Christmas biscuits and ""opekance"". In Slovenian, Christmas Eve is called ""Sveta noč"" which means ""holy night"". The Family gathers for dinner at about 6 o'clock in the evening. Typical dishes are potica, ""pečenka"" and grilled turkey. Mulled wine and eggnog can be served with the food. Some families are also making Christmas biscuits before the dinner. In Spanish, Christmas Eve is called ""Nochebuena,"" literally translated as ""Good Night."" In Spain"
"""""), Scotch whisky and the recitation of Burns's poetry. Formal dinners are hosted by organisations such as Burns clubs, the Freemasons or St Andrews Societies; they occasionally end with dancing when ladies are present. Formal suppers follow a standard order. A piper generally greets the guests, who gather and mix as at any informal party. At less formal gatherings, traditional Scottish music is played. The host says a few words welcoming everyone to the supper and perhaps stating the reason for it. All the guests are seated and grace is said, usually using the ""Selkirk Grace"", a well-known thanksgiving said"
"Robert Burns Robert Burns (25 January 175921 July 1796), also known as Rabbie Burns, the Bard of Ayrshire, Ploughman Poet and various other names and epithets, was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide. He is the best known of the poets who have written in the Scots language, although much of his writing is also in English and a light Scots dialect, accessible to an audience beyond Scotland. He also wrote in standard English, and in these writings his political or civil commentary is often at its"