Beef and Barley Broth

    Recipe Picture:Beef and Barley Broth
    1

    Beef and Barley Broth

    (6)
    3hours


    9 people made this

    The classic 'Scotch Broth,' just the thing for a cold or a cold day! Feel free to use lamb neck instead of beef.

    Ingredients
    Serves: 8 

    • 1 kg meaty beef soup bones
    • 8 cups (2 litres) water
    • 6 whole black peppercorns
    • 5 carrots, chopped
    • 2 turnips, chopped
    • 2 stalks celery, chopped
    • 1 onion, chopped
    • 4 tablespoons pearl barley

    Directions
    Preparation:20min  ›  Cook:2hours40min  ›  Ready in:3hours 

    1. In a large stockpot, combine soup bones, water and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
    2. Remove bones. Strain stock; chill.
    3. Skim off fat. Remove meat from bones; dice and return to stock along with carrots, turnips, celery, onion and barley. Bring to the boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (6)

    by
    19

    While this is a very good soup, it's not Scotch Broth. Scotch Broth is and always has been made with Lamb, usually lamb neck bones or lamb shanks.  -  17 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    15

    The soup required more seasoning than was stipulated... and i added more carrots and potatoes to thicken it up a bit. Other than that it was good.  -  18 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    14

    This ended up very tasty, with only a few changes. I put in a little boullion when it ended up being very bland. I think that if the bones were roasted as I have seen in other recipes, it would have worked more to my taste. Perhaps Scotch Broth is supposed to be bland? But the basic soup was delicious!  -  25 Oct 2005  (Review from Allrecipes USA and Canada)

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