Scotch Broth

written by Sylvia Kerubo 13th March 2018

Scotch Broth


  • Meaty beef soup bones, 2 pounds
  • 2 cups water
  • 6 black peppercorns
  • Chopped carrots, 1 cup
  • Turnips, 1 cup chopped
  • Chopped celery, 1 cup
  • Chopped onions, ½ cup
  • Pearl barley, ¼ cup


Pour in the soup bones, water and peppercorns in a large pot. Bring to boil then let it simmer for 1 ½ hrs or until the meat is very tender. Remove the meat off the bones and strain the broth. Let it cool. Skim off the fat then add in carrots, turnip, celery, onion and barley. Heat to boil then let it simmer for another hour.

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