Scotch Broth Recipe
Yield: 7 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Beef bones, meaty
2 quart: -water,
6: Peppercorns,
1 1/2 tsp: Salt,
1 cup: Carrots, chopped
1 cup: Celery, chopped
1 cup: Turnips, chopped
1/2 cup: Onion, chopped
1/4 cup: Pearl barley, med.
Directions:
In a large kettle, combine soup bones, water, salt and peppercorns.
Cover an 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. 6-8 servings (2 quarts).
Source from luhu.jp
Cover an 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. 6-8 servings (2 quarts).
Source from luhu.jp
Tags
Soups