Scotch Broth I

"This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor."
Scotch Broth I Scotch Broth I
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  • Serves
    8
  • Prep
    20 m
  • Cook
    2 h 40 m
  • Ready In
    3 h
  • Difficulty
  • Nutritions

Method for Scotch Broth I

  • 1
    In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
  • 2
    Remove bones. Strain broth; chill.
  • 3
    Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Ingredients

  • 2 pounds meaty beef soup bones
  • 2 quarts water
  • 6 whole black peppercorns
  • 1 cup chopped carrots
  • 1 cup turnips, chopped
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup pearl barley
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A source: Allrecipes.com

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