This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Scotch Broth I

By: Sue Hohlweg

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

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Cook Time:
2 Hrs 40 Min

Ready In:
3 Hrs

Servings (Help)

US Metric Calculate

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

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.
Remove bones. Strain broth; chill.
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.