Scotch Broth

1. 1

   1. In large soup pot combine short ribs, water, peppercorns, and salt. Cover and simmer for 2 1/2 hours until meat comes easily off the bones

2. 2

   2. Remove meat. Strain broth, cool and chill. Skim off fat. Remove meat from the bone. Dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat, cover and simmer about 1 hour until veggies and barley are tender.

* Per serving · 4 servings · Values may vary.

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