Even though it has been traditionally prepared all along the coast, Cullen skink is a dish originating from the fishing village of Cullen in Northeastern Scotland. This thick and creamy fish soup is typically based on smoked haddock cooked with milk, leeks, onions, and potatoes which provide the filling bulk.
Some recipes specify the use of Arbroath smokies, although just about any smoked white fish will do. Cullen skink will go hand in hand with a glass of dry white wine, but to indulge in a true Scottish feast, try pairing it with Scotch whisky.
MOST ICONIC Cullen Skink
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The name of this traditional Scottish rooster and leek soup came into use in the 18th century, but the dish itself is said to date as far back as the 16th century. Back then, cock-a-leekie was cooked with the addition of onions, prunes, and even raisins.
The dish was most likely served as a two-course meal; first the broth, then meat. Also dubbed as cockie leekie, this Scottish classic was made famous for being one of the two choices of soup on the menu from the last first-class luncheon served on April 14, 1912 aboard the ill-fated RMS Titanic.
Scotch broth is a hearty soup made with lamb meat, pearl barley, and an assortment of vegetables such as leeks, onions, carrots, and peas. Traditionally, the soup was especially popular on New Year's Day and on cold winter days. During those times, the meat would be removed and consumed separately, but today, Scotch broth is prepared as a one-pot meal.
It is believed that the soup tastes even better if reheated the next day, when all of the flavors fully develop.
MOST ICONIC Scotch Broth
This hearty Scottish soup is made with potatoes that are boiled in milk with leeks or onions. Tattie drottle was known as a staple in the traditional Scottish diet, particularly in rural areas. Cream, oatmeal, and simple vegetables are sometimes added for extra flavor and body, while the creamy potato soup itself pairs well with fresh, salted, and smoked fish.
Although tattie drottle is a simple and humble creation, this warming wintertime dish is even served at the finest Burns Night suppers.
MOST ICONIC Tattie Drottle
MAIN INGREDIENTS
Just as the name says, Scotch oatmeal soup is a traditional soup originating from Scotland. There are variations from one cook to another, but it’s usually prepared with a combination of cabbage strips, crushed tomatoes, chicken stock, milk, rolled oats, carrots, leeks, onions, oil, and salt.
The vegetables are first cooked in a large pot until the cabbage and onions become translucent and slightly browned at the edges. The stock, milk, oats, tomatoes, and salt are mixed into the pot, and the soup is simmered until the vegetables and oats are fully cooked and the liquid has reduced.
Hairst bree is a traditional hotch-potch, a one-pot meal. Although there are variations, it's usually made with a combination of neck of lamb or mutton, fresh seasonal vegetables such as peas, broad beans, cabbage, spring onions, lettuce, carrots, bay leaves, and fresh herbs such as chives, mint, and parsley.
The ingredients are cooked together until just tender enough. The meat is chopped and added into the soup. Before serving, hairst bree is garnished with fresh herbs on top. In the past, it was served to farmers and laborers who brought in the harvest.
MOST ICONIC Hairst Bree
This seafood specialty hails from northeastern Scotland, where most of the country's fishing fleet is based, which makes fish and seafood regular staples. Partan bree is essentially a traditional Scottish crab bisque whose name is derived from the Scots Gaelic word for crab - partan, and bree (lit. brew), a Scots term for soup, referring to the broth in which the crabs were cooked.
This creamy, luscious Scottish crab soup is typically served garnished with fresh, finely chopped chives.
MOST ICONIC Partan Bree
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