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'''Partan Bree''' is a traditional [[Scottish cuisine|Scottish]] soup dish that primarily consists of [[crab]] and [[rice]]. The name "Partan Bree" is derived from the [[Scots language|Scots]] words for crab (''partan'') and broth (''bree''). This dish is particularly popular in coastal regions where seafood is abundant.

== History ==

The origins of Partan Bree can be traced back to Scotland's coastal communities, where fishing has been a mainstay for centuries. The dish is a testament to the resourcefulness of these communities, making use of locally available ingredients to create a hearty and nutritious meal.

== Ingredients and Preparation ==

The main ingredients in Partan Bree are crab meat and rice. Other ingredients often include [[onion]]s, [[carrot]]s, [[celery]], [[milk]], and [[cream]]. The crab is typically cooked and its meat extracted, while the shell is often used to make a rich stock. The vegetables are sautéed and then added to the stock, along with the rice. The crab meat is added towards the end of the cooking process. The soup is typically seasoned with [[salt]] and [[pepper]], and sometimes with herbs such as [[parsley]].

== Variations ==

While the traditional Partan Bree recipe calls for crab, variations of the dish may use other types of seafood, such as [[lobster]] or [[prawn]]s. Some versions may also include additional vegetables or different types of grains.

== Cultural Significance ==

Partan Bree is more than just a dish in Scotland; it is a part of the country's rich culinary heritage. It is often served at traditional Scottish events and celebrations. The dish is also a popular choice in Scottish restaurants, both in Scotland and abroad.

== See Also ==

* [[List of soups]]
* [[List of seafood dishes]]
* [[Scottish cuisine]]

[[Category:Scottish cuisine]]
[[Category:Seafood dishes]]
[[Category:Soups]]
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Partan bree - Revision history

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