Recipes categories
back

Scotch Broth I


"This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor."
Original recipe yield: 8 servings.
Prep Time:
20 Minutes
Cook Time:
2 Hours 40 Minutes
Ready In:
3 Hours
Servings:
8

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

DIRECTIONS:

  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.