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Friday, October 16, 2015

Scotch Broth I

Ingredients

  • Servings: 8
  • 2 pounds meaty beef soup bones
  • 2 quarts water
  • 6 whole black peppercorns
  • 1 cup chopped carrots
  • 1 cup turnips, chopped
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup pearl barley

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs 40 mins

    Ready Time: 3 hrs

  • 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.

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