Beef and Barley Broth
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
- 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.
- Remove bones. Strain stock; chill.
- 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:
(7)
Reviews in English (7)
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)
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)
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)