Search thousands of recipes reviewed by home cooks like you.

Scotch Broth I

Scotch Broth I

  • Prep

    20 m
  • Cook

    2 h 40 m
  • Ready In

    3 h
Sue Hohlweg

Sue Hohlweg

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

Save to Recipe Box

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

JABERNAT

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

Rory and Max's Mommy

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

Lizajane

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!

Similar recipes