Search thousands of recipes reviewed by home cooks like you.

Scotch Broth I

Scotch Broth I

  • Prep

  • Cook

  • Ready In

Sue Hohlweg

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 41 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Remove bones. Strain broth; chill.
  3. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JABERNAT
17
11/18/2010

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.

Rory and Max's Mommy
15
1/20/2009

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.

Lizajane
14
10/25/2005

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 worked more to my taste. Perhaps Scotch Broth is supposed to be bland? But the basic soup was delicious!