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SCOTCH BROTH

  • 7servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 lb Beef bones, meaty

  2. 2 qt -water

  3. 6 Peppercorns

  4. 1 

  5. 1/2 ts Salt

  6. 1 c Carrots, chopped

  7. 1 c Celery, chopped

  8. 1 c Turnips, chopped

  9. 1/2 c Onion, chopped

  10. 1/4 c Pearl barley, med.

Instructions Jump to Ingredients ↑

  1. In a large kettle, combine soup bones, water, salt and peppercorns.

  2. Cover an simmer for 2? hours or until the meat comes easily off the bones.

  3. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with the remaining ingredients.

  4. Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the vegetables are barley are tender.

  5. servings (2 quarts). —–

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