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Scotch Broth Soup Recipe

Scotch Broth Soup Recipe photo by Taste of Home

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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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Scotch Broth Soup Recipe

Prep: 3 hours 20 min. + chilling Cook: 1 hour

Yield: 6-8 Servings

200 60 260

Ingredients

2 pounds meaty beef soup bones (beef shanks or short ribs)
8 cups water
6 whole peppercorns
1-1/2 teaspoons salt
1 cup chopped carrots
1 cup chopped turnips
1 cup chopped celery
1/2 cup chopped onion
1/4 cup medium pearl barley

Directions

In a large soup 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. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 155 calories, 7 g fat (3 g saturated fat), 35 mg cholesterol, 499 mg sodium, 9 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Scotch Broth Soup in Taste of Home February/March 1993, p27

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Scotch Broth Soup

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Reviewed on Mar. 18, 2013 by christycincy

My boyfriend chose this recipe for me to make just by looking at the picture and not the recipe itself. He loved this soup even though he says he does not like turnips and thought they were potatoes. What he doesn't know won't hurt him. Other than the long cook times, this was a very simple, easy recipe. This was the first time for me making my own broth from soup bones. Delish! I served it with another TOH recipe, Oatmeal Mini Loaves. Simple, delicious and hearty meal.

Reviewed on Jan. 05, 2013 by Sailorchef

wacha dewin here ? e'ryone knows Scotch Broth cana be nuthin without the finest taste in Scotland. I ah no gotta tell ya, that be LAMB ! BAAAHD ! Shame, Shame !

Reviewed on Nov. 11, 2011 by lisapsalm

I use canned beef broth and stew meat, for more flavor and less time.

Reviewed on Mar. 17, 2011 by foxydi

this was so good would not change a thing