Scotch Broth(For Soup)
Scotch Broth(For Soup) is an impressive dinner. Made with 3 lb. shoulder or neck bones, cut in 2-inch pieces, 3 qt. water, 1 tsp. salt, 1 bay leaf, crushed and 3 whole cloves, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Put bones, water and salt in a large saucepan.
Bring to a boil; skim water.
Add bay leaf, cloves, sprigs of parsley and chopped onion.
Simmer 2 to 2 1/2 hours until meat is done.
Take out the meat and cut into small pieces when cool.
Strain the stock; add barley.
When barley is half done or tender, add carrots, celery, turnip and diced onions.
Cook until the vegetables are tender.
Add meat; skim off fat.
Simmer a few minutes more.
Add chopped parsley.
π· Perfect Pairings
Complete your meal with these
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