Baking
Scotland is justly known for its soups and broths.
As a relatively poor nation on the edge of Europe, thrifty Scots traditionally made the best of their resources and avoided waste.
Using cheap, simple, readily available ingredients they produced nutritious, comforting and warming meals cooked in a single pot.
'The French take the lead of all European people in soups and broths; the Scotch rank second, the Welsh next; and … the English, as a nation, though with many honourable exceptions, are at the very bottom of the scale.'
— Meg Dods, 'The Cook and Housewife's Manual', Edinburgh, 1826.
A versatile dish
Soup is extraordinarily diverse — in Scotland, wealthy Scots had soup for breakfast along with joints of meat, for others it was their main meal.
Today, soup can still be a substantial 'meal in a bowl' for the poor or those in a hurry, but it might also be the first course of a family dinner, a light dish for an invalid or a delicacy for a special event.
Whether home-made or mass produced in a tin or packet there's a soup for every occasion.
A meal in a pot
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Hotch Potch
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Soup on the table
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Traditional soups
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High-class soups
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Soup for the poor
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Soup for invalids
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Soup in a can
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