Scotch Broth Soup Recipe

Ingredients

2 pounds meaty beef soup bones (beef shanks or short ribs)8 cups water6 whole peppercorns1-1/2 teaspoons salt1 cup chopped carrots1 cup chopped turnips1 cup chopped celery1/2 cup chopped onion1/4 cup medium pearl barley

Preparation

In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones.

Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.