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- Thread starter Dirty Karlos
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Hahaha! Yeah, I suppose it could look like roadkill but it´s really good.
It is a very easy soup to make and I believe it is quite high on calories.
It is made from beef, carrots, cabbage, a sort of sweet dimple that is traditional for the area I come from, and this thing
. I don´t know the english name for this one 
You may add salt, pepper and other stuff you like. There are no rules
The meat is not "tenderloin-ish meat", but from the neck/wither, breast area or other similar areas.
I suppose you could make the soup with lots of other animals, like various roadkills, but I´m a sucker for delicious red meat so I always go for the ox
The sweet dimples (we call them "klimper") are made from flour, eggs, sugar and milk.
It is a very easy soup to make and I believe it is quite high on calories.
It is made from beef, carrots, cabbage, a sort of sweet dimple that is traditional for the area I come from, and this thing
You may add salt, pepper and other stuff you like. There are no rules
The meat is not "tenderloin-ish meat", but from the neck/wither, breast area or other similar areas.
I suppose you could make the soup with lots of other animals, like various roadkills, but I´m a sucker for delicious red meat so I always go for the ox
The sweet dimples (we call them "klimper") are made from flour, eggs, sugar and milk.
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Looks like a good stew, full of good stuff. We do something similar with the addition of pearl barley .
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You know, I had to try google translate for that thing, and the word rutabaga came up. It sounded crazy so I thought google was pulling my leg
Rutabaga! Really!?
How do you use the pearl barley? Do you make dimples of it?
Are dimples like dumplings?
With the pearl barley we just boil it in the soup/stew as a thickener and to bulk out the food cheaply. As a kid (and still to this day) it's my favourite part along with the leeks in Scotch broth (Soup).
LOL it's got various names, turnip, tumshie, swede, neeps, rutabaga, rapes, tourns and if you want to go all posh and French with the menu navets.
Looks like a good stew, full of good stuff. We do something similar with the addition of pearl barley .
Turnips and Rutabagas are actually two different (although similar) root veg. Rutabagas are larger, tougher, and the peeled veg has an orangey, reddish color whereas turnips are tenderer and the peeled veg has a whitish color. And turnip greens (the tops) are also eaten whereas rutabaga greens aren't.
I know that strictly speaking, but to a wee teuchter like me there all tumshies.
And should be served chappit wi haggis and tatties.Aha! If that´s the case then it really is the Rutabaga I mean. I´m never gonna forget that name...
From the same day as my cherries, some field bindweed. Smaller, prettier, and much less invasive than the ordinary big white stuff.
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