The scottish

The national recipes of Scottish cuisine are not a pure result of centuries of development, but a rather complex merger under the influence of a long, complex and contradictory process of influence of many foreign cuisines. At first, the Vikings left their imprint here, after which the French joined them. As a result, the cuisine of Scotland is not exclusively traditionally Celtic, but bears the obvious features of a kind of mixing of numerous cuisines of the world.

Favourable climatic conditions, fertile lands, ancient agricultural practices, methods of salting and smoking create a fine foundation for the best Scottish cuisine and the most celebrated delicacies in the world. In addition, practically vast fields and hills create excellent conditions for the production of the best varieties of lamb, beef, and venison.

Cold lakes, clear rivers and the seas surrounding Scotland are rich in salmon, trout and shellfish, and thanks to fertile soil, there are numerous crops, high-quality vegetables, for example, potatoes, and fragrant berries. Based on all these products are magnificent dishes of Scottish cuisine, which is famous for its smoked meats, breads, cookies, marmalades and jams, as well as world-famous whisky.

The culinary traditions of many Scottish dishes have their roots in cooking over an open fire, with a large pot of water making hearty hot meals of meat, cereals and vegetables in stages. These early methods of cooking had a rather strong impact on local cooking, therefore, today there are similar dishes, for example, beef in beer, chicken in a pot, a variety of walks and chowder.

In addition, one cannot help but remember the numerous dishes that are prepared according to ancient recipes of Scottish cuisine: Scottish eggs, tender low-salted salmon, juicy beef fillet with delicate garlic sauce, cod fillet in mustard sauce and rich pearl soup.

To soups, by the way, Scots have a special affection. These are mainly first courses based on cereals, meat, potatoes or fish, such as Cullen skink soup with smoked fish. One of the most popular Scottish soups is the Scottish meat broth, which is made from pearl barley with vegetables.

One cannot but pay attention to the rather unusual traditional dish of Scottish cuisine, which is considered a delicacy - Haggis. This interesting dish is a sheep's or lamb's stomach, which is baked pre-stuffed with sheep's giblets and barley. It is customary to serve it on a heated dish with a side of mashed potatoes or with mashed turnips. Well, be sure to put a stack of whiskey next to it.

The once popular dish among the local population was porridge, which differed in liquid consistency and was cooked from oats. They served it exclusively for breakfast. Today, it is also in demand, and there are also many ways to prepare oatmeal that are passed down from generation to generation.

Like the English, Scots adore tea and drink it mainly with marmalade, jam, muffins, booths and popular traditional shortbread. It is baked as a large circle and then cut into triangles. In addition, many hostesses prepare sweet puddings, jam rolls and desserts for tea, the simplest of which is Krannachan and is a whipped cream with herculean flakes and berries.