Scotch Broth
Category: Soup
Ingredients
- 2 lb. meaty soup bones
- 6 whole peppercorns
- 1 c. chopped carrots
- 1 c. chopped celery
- 1/4 c. medium pearl barley
- 2 qt. water
- 1 1/2 tsp. salt
- 1 c. chopped turnips
- 1/2 c. chopped onion
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 39kcalCalories
- 1.4gProtein
- 0.6gFat
- 6.7gCarbohydrates
- 0.6gSugars
- 0.7gFiber
- 0.6gSalt
Instructions
1. In a large kettle combine soup bones, water, peppercorns and salt.
2. Cover and simmer for 2 1/2 hours or until the meat comes easily off bones.
3. Remove bones. Strain broth.
4. Cool and chill. Skim off fat.
5. Remove meat from bones.
6. Dice meat and return to broth, along with remaining ingredients.
7. Bring to a boil.
8. Reduce heat.
9. Cover and simmer about 1 hour or until vegetables are barely tender.
10. Yields 6 to 8 servings.
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