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Scotch Broth

A hearty soup made with broth, onion, salt, pepper, and oatmeal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Scotch Broth

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Scotch Broth

Ingredients

Directions

Prepare

  1. In a large pot, combine the broth, chopped onion, salt, and pepper.

  2. In a small bowl, mix the oatmeal with a little broth until smooth.

Cook

  1. Add the oatmeal mixture to the pot.

  2. Cook for about 20 minutes, stirring often to prevent burning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Broth
Forms the main liquid base and carries most of the savoury flavour of the soup.
Onion
Softens as it cooks, adding sweetness and aroma to the broth.
Oatmeal
Its starch thickens the broth as it cooks, giving the soup body.

The step that matters

Stirring while the oatmeal cooks. Oatmeal starch thickens the liquid but can settle and scorch on the bottom of the pot. Stirring often keeps it evenly dispersed and prevents a burnt taste.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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