“This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor.” - by Sue Hohlweg
Ingredients
Adjust Servings
Original recipe yields 8 servings
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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 41 cal
- 2%
- Fat
- 0.2 g
- < 1%
- Carbs
- 9.3 g
- 3%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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...." See more"
Rory and Max's Mommy
"The soup required more seasoning than was stipulated... and i added more carrots and potatoes to thicken it up a bit. Other than that it was good...." See more"
Lizajane
"This ended up very tasty, with only a few changes. I put in a little boullion when it ended up being very bland. I think that if the bones were roasted as I have seen in other recipes, it would have..." See more worked more to my taste. Perhaps Scotch Broth is supposed to be bland? But the basic soup was delicious!"
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