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Scotch Broth I

SUBMITTED BY: Sue Hohlweg

"This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  2 Hrs 40 Min
READY IN  3 Hrs

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2005 by Lizajane
This ended up very tasty, with only a few changes. I put in a little boullion when it ended... MORE


 
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Nutritional Information
Scotch Broth I

Servings Per Recipe: 8

Amount Per Serving

Calories: 41

  • Total Fat: 0.2g
  • Cholesterol: 0mg
  • Sodium: 38mg
  • Total Carbs: 9.4g
  •     Dietary Fiber: 2.4g
  • Protein: 1.2g

VIEW DETAILED NUTRITION

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