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.