Scotch Broth I Recipe - Allrecipes.com
Scotch Broth I Recipe
  • READY IN 3 hr

Scotch Broth I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs 40 mins
  • READY IN

    3 hrs

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 More Reviews

Nov 18, 2010

While this is a very good soup, it's not Scotch Broth. Scotch Broth is and always has been made with Lamb, usually lamb neck bones or lamb shanks.

 
Jan 20, 2009

The soup required more seasoning than was stipulated... and i added more carrots and potatoes to thicken it up a bit. Other than that it was good.

 

6 Ratings

Oct 25, 2005

This ended up very tasty, with only a few changes. I put in a little boullion when it ended up being very bland. I think that if the bones were roasted as I have seen in other recipes, it would have worked more to my taste. Perhaps Scotch Broth is supposed to be bland? But the basic soup was delicious!

 
Jun 28, 2011

Without lamb, it is not Scotch Broth. This is a recipe for a Beef Barley.

 
May 02, 2012

Added about 3 times the peppercorns the second time I made this to help bump up the spiciness. I also added about a tsp of salt. All in all a nice, simple yet tasty soup.

 

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Nutrition

  • Calories
  • 41 kcal
  • 2%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 42 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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