Skip to main content New this month
Get the Allrecipes magazine

Scotch Broth I

Rated as 3.14 out of 5 Stars

"This is a good recipe. We used it years ago before becoming vegetarian. Wonderful aroma and flavor."
Added to shopping list. Go to shopping list.

Ingredients

3 h servings 41 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large kettle, 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 broth; chill.
  3. Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Nutrition Facts


Per Serving: 41 calories; 0.2 g fat; 9.3 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 42 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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.

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.

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 woul...

Without lamb, it is not Scotch Broth. This is a recipe for a Beef Barley.

Not scotch broth. Must use lamb. This is beef and barley soup.

Added about 3 times the peppercorns the second time I made this to help bump up the spiciness. I also added about a tsp of salt. All in all a nice, simple yet tasty soup.