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- Scotch_broth abstract "Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables such as carrots, swedes or sometimes turnips and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in cans for many years.".
- Scotch_broth ingredient Barley.
- Scotch_broth ingredient Beef.
- Scotch_broth ingredient Lamb_and_mutton.
- Scotch_broth ingredient Pulse_(legume).
- Scotch_broth ingredient Rutabaga.
- Scotch_broth ingredient Vegetable.
- Scotch_broth origin Scotland.
- Scotch_broth wikiPageID "46447".
- Scotch_broth wikiPageRevisionID "594038317".
- Scotch_broth country Scotland.
- Scotch_broth hasPhotoCollection Scotch_broth.
- Scotch_broth mainIngredient "Barley, lamb, mutton or beef, root vegetables , dried pulses".
- Scotch_broth name "Scotch broth".
- Scotch_broth type Soup.
- Scotch_broth subject Category:Lamb_dishes.
- Scotch_broth subject Category:Scottish_cuisine.
- Scotch_broth subject Category:Scottish_soups.
- Scotch_broth type Article100022903.
- Scotch_broth type Artifact100021939.
- Scotch_broth type Container103094503.
- Scotch_broth type Crockery103133538.
- Scotch_broth type Dish103206908.
- Scotch_broth type Instrumentality103575240.
- Scotch_broth type LambDishes.
- Scotch_broth type Object100002684.
- Scotch_broth type PhysicalEntity100001930.
- Scotch_broth type Tableware104381994.
- Scotch_broth type Ware104550840.
- Scotch_broth type Whole100003553.
- Scotch_broth type Food.
- Scotch_broth type FunctionalSubstance.
- Scotch_broth comment "Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables such as carrots, swedes or sometimes turnips and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability.".
- Scotch_broth label "Bouillon écossais".
- Scotch_broth label "Scotch broth".
- Scotch_broth label "Scotch broth".
- Scotch_broth label "Scotch broth".
- Scotch_broth sameAs Scotch_broth.
- Scotch_broth sameAs Bouillon_écossais.
- Scotch_broth sameAs Scotch_broth.
- Scotch_broth sameAs m.0ckl6.
- Scotch_broth sameAs Q2896374.
- Scotch_broth sameAs Q2896374.
- Scotch_broth sameAs Scotch_broth.
- Scotch_broth wasDerivedFrom Scotch_broth?oldid=594038317.
- Scotch_broth isPrimaryTopicOf Scotch_broth.
- Scotch_broth name "Scotch broth".