Scotch broth

Scotch broth


11 people made this

About this recipe: Meaty beef bones provide delicious flavour in this traditional warming soup with carrots, turnips, celery and barley.

Sue Hohlweg

Serves: 8 

  • 1kg (2 1/4 lb) meaty beef soup bones
  • 2L (3 1/4 pints) water
  • 6 whole black peppercorns
  • 5 carrots, chopped
  • 2 turnips, chopped
  • 2 sticks celery, chopped
  • 1 onion, chopped
  • 4 tablespoons pearl barley
  • salt and black pepper, to taste

Prep:20min  ›  Cook:2hr40min  ›  Ready in:3hr 

  1. In a large stockpot, combine soup bones, water and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
  2. Remove bones. Strain stock; chill.
  3. Skim off fat. Remove meat from bones; dice and return to stock along with carrots, turnips, celery, onion and barley. Bring to the boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender. Season to taste.


Feel free to use lamb necks or beef shin rather than beef soup bones.

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Reviews (1)


Used different ingredients. This ended up very tasty, with only a few changes. I put in a stock cube when it ended up being very bland. I think that if the bones were roasted as I have seen in other recipes, it would have worked more to my taste. But the basic soup was delicious! - 24 Jul 2008

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