Homemade Scotch Broth
Homemade Scotch Broth recipe
Yield
16 servingsPrep
15 minCook
3 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef soup bones
meaty |
*
|
| 2 | quarts |
water
|
*
|
| 6 |
peppercorns
|
*
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
turnip
chopped |
*
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
pearl barley
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef soup bones
meaty |
*
|
| 2 | quarts |
water
|
*
|
| 6 | each |
peppercorns
|
*
|
| 7.5 | ml |
salt
|
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
turnip
chopped |
*
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
pearl barley
|
|
Directions
In a large kettle, combine soup bones, water, salt and peppercorns. Cover and simmer for 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 the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the vegetables are barley are tender.
