- 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
- 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).
Reviews forScotch Broth Soup
"This recipe was simple to make but I found it a little bland, so I added paprika to liven it up a bit. Next time I think I'll add red pepper flakes instead."
"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."
"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 !"
"I use canned beef broth and stew meat, for more flavor and less time."
"this was so good would not change a thing"