Scotch Broth I
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Carrot (chopped)1 cup
Turnip (chopped)1 cup
Celery (chopped)1 cup
Onion (chopped)1 cup
Pearl BarleyDirections:
1
In a large kettle, combine soup bones, water, and peppercorns
2
Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones
3
Remove bones
4
Strain broth; chill
5
Skim off fat
6
Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley
7
Bring to a boil
8
Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender