Scotch Broth

1. 1

   Remove most of the fat from meat and cut into small pieces. Put into a large pot with cold water.

2. 2

   Bring to a boil and stir in barley.

3. 3

   Simmer, partially covered, for 1 1/2 hours or until the meat and barley are tender, adding more water as it evaporates. Remove the meat from bones.

4. 4

   Cool the soup and skim off fat.

5. 5

   Melt butter in a skillet and add the carrots, celery, turnip and onion. Cook over low heat, stirring often, for 10 minutes.

6. 6

   Add to the soup.

7. 7

   Season with salt and pepper; cook for another 10 minutes or until veggies are tender.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.