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Scotch Broth Soup

Scotch Broth Soup

"Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! --Ann Main, Moorefield, Ontario"
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3 h 50 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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

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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. The ingredients are those used in good Scotch...

Scotch Broth must be made with lamb. If you substitute lamb for the the beef, you will get a decent version of Scotch Broth. Until then, it is a version of Beef Barley.

I am not big on eating red meats like beef, so I replaced the beef with tofu, but besides that, this was a fantastic recipe. Definitely something that I'm going to continue making for the winter...

It was great! Made it just as printed except I added more peppercorns and a parsnip diced with the veggies... A very tasty hearty soup!

Awesome! My whole family loved this! Even my son-4 yr old- who could be Mikey in the old Life commercials. "Mikey likes it.". I followed recipe pretty close. Although I don't think I effecti...

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