Scotch Broth

1. 1

   Trim fat from meat and cut into small pieces.

2. 2

   Put in pot with 8 cups cold water.

3. 3

   Bring to a boil and stir in barley.

4. 4

   Simmer, partially covered, for 1 1/2 hours or until meat and barley are tender, adding more water if needed.

5. 5

   Remove meat from bones.

6. 6

   Cool soup and skim off fat.

7. 7

   Melt butter in skillet.

8. 8

   Add vegetables. Cook over low heat, stirring often, for 10 minutes or until vegetables are tender.

9. 9

   Add meat and vegetables to soup.

10. 10

    Cook another 10 minutes and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.