Global Scouse Day - 28 February

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Датум: 26/02/2021

"Global Scouse Day" е годишна прослава на градот Liverpool која секогаш се одржува на 28 Февруари.

Главниот настан се врти околу "Scouse", односно традиционалното јадење од Liverpool по кое и локалните жители го добиле својот прекар Scousers.

Нормално, и Liverpool FC е дел од оваа прослава па ги повикува своите фанови да се приклучат на овај настан со еден интересен предизвик "Scouse dish cooking challenge".

28 Февруари е во Недела, ден за гозба, па секој што сака и што ќе го направи ова јадење нека го слика, нека го постира на социјалните мрежи и нека го обележи со #GlobalScouseDay #OLSC @LFC. Сликите може да ги испратите и на нашата емаил адреса

Во продолжение Ви го пренесуваме дописот од нив како и рецептот за ова вкусно јадење. Јадењето е со месо, па за секој вегетаријанец има и т.н. "Blind Scouse variation".



Scouse is a type of stew, typically made from chunks of meat, usually beef or lamb, potatoes and onion. It’s origins are associated with the port of Liverpool, which is why the inhabitants Liverpool are often referred to as "scousers". The word comes from lobscouse, a stew commonly eaten by sailors throughout northern Europe. Many locals often debate on what the best recipe is.

Similar dishes are traditional in countries around the North Sea, who would have sailed to Liverpool’s ports and inspired this dish. Other examples are Norway (lapskaus), Sweden (lapskojs), Denmark (skipperlabskovs), and northern Germany (Labskaus) though these differ from the original lobscouse, and from each other. Swedish Lapskojs and Norwegian Lapskaus is a stew, like scouse, while German Labskaus is a form of hash.



  • - 1kg diced lamb
  • - 150gms peeled diced carrot
  • - 200gms peeled diced potato
  • - 100gms peeled diced swede
  • - 150gms peeled diced onion
  • - 2 litres of lamb stocks (cubes or liquid)
  • - 3 sprigs of fresh rosemary


  • 1. Start by sealing the diced lamb in a hot pan until brown and season with salt and pepper and add the rosemary. Once there is an even colour all over the lamb take it out of the pan to drain the fat off.
  • 2. Next do the same process for the peeled and diced vegetables, season with salt and pepper.
  • 3. Then add the lamb and vegetables together to deglaze the pan with a little water.
  • 4. This can then either be placed into an oven proof dish with a lid or just as with tin foil and braised until cooked, or leave to cook slowly in a pan on the stove or if you have a slow cooker it can be placed in that until cooked.
  • Prep Time: 15 Minutes, Cooking Time: 2hrs 30 Minutes



  • - 1 leek, diced
  • - 2 medium onions, peeled diced
  • - 3 medium potatoes, peeled diced
  • - 4 carrots, peeled diced
  • - 2 handfuls pearl barley, soaked in boiling water for an hour
  • - 1000ml vegetable stock
  • - 1 x 410g can butter beans, rinsed and drained
  • - Salt and pepper to taste


  • 1. Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.
  • 2. Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes.
  • 3. Serve
  • Prep Time: 15 Minutes, Cooking Time: 45 Minutes