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New ZealandFlavors · Liverpool
Stew of beef or lamb with potato, carrot and onion, cooked until thickened, served with pickled beetroot or red cabbage and bread. It is the dish of the port of Liverpool and gave the city’s inhabitants the nickname Scousers.
Traditional dish from Liverpool, Inglaterra
Also known as: scouse stew, blind scouse, lobscouse
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Scouse — Liverpool, the United Kingdom
Scouse is a thick stew of diced meat, beef or lamb, slowly cooked with potato, carrot and onion. Some of the potato breaks down during cooking and thickens the broth. Each family has its own recipe, and some say true scouse uses only those ingredients, while others add whatever is on hand.
The name comes from lobscouse, a sailors’ stew common in the ports of northern Europe, with relatives such as the Norwegian lapskaus and the German Labskaus. In Liverpool, which was once one of the world’s largest ports, the dish became food for the families of dockworkers and sailors, and the name was shortened to scouse.
The connection is so strong that Liverpool residents are called Scousers, and the same name is used for the city’s accent. There is also blind scouse, the meat-free version, which in the past was made by families who could not afford meat and today also serves vegetarians.
The city’s tourism body calls scouse a local dish. On February 28, Liverpool celebrates Global Scouse Day, when bars, cafés and restaurants put the stew on the menu.
Liverpool , Inglaterra
Stew of the port of Liverpool, which gave the residents the nickname Scousers.
Beef or lamb in pieces; potato; carrot; onion; stock; salt and pepper. Separately, pickled beetroot or red cabbage and bread with butter.
In a deep dish, eaten with a spoon, accompanied by buttered bread for dipping in the broth and pickled beetroot or red cabbage.
All year round, especially in winter. On February 28, Global Scouse Day.
Your questions
Because of scouse, the city’s traditional stew. The name came to denote the residents and also Liverpool’s accent.
The meat-free version of scouse, made only with potato, vegetables and stock. It was the dish of families who could not buy meat and today also serves vegetarians.
It comes from lobscouse, a sailors’ stew common in the ports of northern Europe, whose name was shortened in Liverpool.
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