Scotch Broth
Scotch Broth is an moderately easy dinner. Made with 2 lb. meaty soup bones, 6 whole peppercorns, 1 c. chopped carrots, 1 c. chopped celery and 1/4 c. medium pearl barley, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
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 bones.
Remove bones. Strain broth.
Cool and chill. Skim off fat.
Remove meat from bones.
Dice meat and return to broth, along with remaining ingredients.
Bring to a boil.
Reduce heat.
Cover and simmer about 1 hour or until vegetables are barely tender.
Yields 6 to 8 servings.
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