The aspiring chef posted the recipe back in 2023
05:00, 28 Jan 2026
Brooklyn Beckham (Image: Getty Images)
There’s no escaping the Beckham family at the minute. Their family fallout continues to consume social media feeds days after Brooklyn Beckham, the oldest Beckham son, posted a scathing statement to his Instagram account.
In the series of Instagram stories, Brooklyn accused his parents, Sir David and Lady Victoria Beckham, of attacking him in the press. He alleges wedding dance drama, “endless attacks” from his parents and disrespectful behaviour from the family towards his wife, Nicola.
Since posting the six-page statement on January 19, the family has made headlines across the world. But away from the drama, Brooklyn has previously hit headlines for another reason, his cooking.
The 26-year-old is an aspiring chef, and regularly shares recipes with his 17m Instagram followers. He also launched his own premium hot sauce brand, Cloud 23, in 2024.
Back in 2023, Brooklyn ruffled a few feathers when he shared one of his recipes, “Scouse soup”, on Instagram. He captioned the video: “Scouse soup x one of my favourite dishes.”
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The clip showed Brooklyn dicing a fresh cut of beef, then seasoning with salt and pepper. He then browned the meat in a pan, chopped up and threw in carrot, cabbage and potatoes and poured in a carton of stock.
Kym Lawson said: “Scouse is stewing beef and no cabbage.” Mel Davis added: “It’s Scouse broth, it’s not a soup, we’ve never ever called it Scouse soup, either just Scouse or Scouse broth, some people even call it Scouse stew.”
Brooklyn responded to some of the fan complaints and said: “No onions because my wife isn’t a fan.” Fans defended him and called the negative comments “pathetic”.
To be fair, it looked delicious. And if you’re from the region, you’ll know how easy Scouse is to make. I decided to give Brooklyn’s version a try to see if the budding chef could teach me a trick or two, onions or not.
Hannah Rees tries to make Brooklyn Beckham’s ‘Scouse soup'(Image: Liverpool Echo)
First things first, Scouse usually contains chunks of beef or lamb, carrots, potatoes, and onions. It wouldn’t typically be described as a soup either, but each to their own. So I swapped the onions for some cabbage and made a start.
Supermarkets have made diced meat for a reason so I bought some lean pre-cut beef from my local Morrisons. I browned it off in a pan, added some salt and pepper and made a start with the vegetables.
Brooklyn appears to leave the skin on his carrots and potatoes. He also thinly cuts the cabbage before throwing it in with the carrots. This is where I overdid it and left the pan looking like cabbage with a side of Scouse. But I continued on.
Brooklyn Beckham opts for a carton of stock in his recipe(Image: Liverpool Echo)
Next, I poured in a carton of stock, just like Brooklyn. I’m more of an OXO cube kind of girl so cartoned stock is new to me. Given how much cabbage I’d thrown in, I had to boil the kettle regardless and added in what felt like an extra litre of water and another stock cube.
I threw in some chopped up new potatoes, with the skin on, and let it cook for 90 minutes.
On appearance, it looked as Scouse should. The mountain of cabbage has wilted down until it was barely visible. Taste wise, it was fine. A bit salty from my poor attempts of measuring by eye and adding in the extra stock. But that was definitely a me problem.
The finished ‘Scouse soup'(Image: Liverpool Echo)
I don’t think I’ll be swapping to Brooklyn’s recipe anytime soon, but mainly because I’d managed to make a mess of it. Whether a soup or a stew, the pan hardly had any broth at all. I personally like the onions too.
Overall, the recipe wasn’t massively different from the real thing anyway – if there even is a “real” Scouse recipe.
If you’ve grown up in the region you’ll know that we all have our own ways of cooking it. Whether beef or lamb, thick or thin broth, or onion or onionless.
Dining and Cooking