This is a comfort food, a good warm soup made from barley, meaty shank soup bone, carrots and broth.
Scotch Broth
Ingredients
- 2 lb meaty shank soup bones, beef shanks or short ribs
- 8 cups water
- 1-1/2 tsp salt (opt)
- 3 1/2 cups chopped vegetables – could include carrots, turnips, celery, onions, or whatever you have
- 1/4-1/3 cup medium pearl barley – use more for thicker soup, less for thinner soup
Instructions
- In a large soup kettle, combine beefy bones, water, and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones.
- Remove bones and meat. Remove meat from bones; dice and return to broth.
- Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender.
Notes
Use 3 1/2 cups of whatever vegetables you have. Onions, celery, carrots, and turnips would be traditional.
For a thinner soup, use less barley. For a thicker soup, use more.
Salt and pepper can be added at the table.
Recipe doubles well.
Based on this original recipe from Taste of Home