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Scotch Broth I

By: Sue Hohlweg  
"This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 200 people have saved this

Prep Time:
20 Min
Cook Time:
2 Hrs 40 Min
Ready In:
3 Hrs

Servings  (Help)

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Original Recipe Yield 8 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 41 | Total Fat: 0.2g | Cholesterol: 0mg

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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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by Kimmyg 
The soup required more seasoning than was stipulated... and i added more carrots and potatoes... MORE

 
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