Scotch broth

    3 hours

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

    12 people made this

    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 in English (6)


    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


    While this is a very good soup, it's not Scotch Broth. Scotch Broth is and always has been made with Lamb, usually lamb neck bones or lamb shanks.  -  17 Nov 2010  (Review from Allrecipes US | Canada)


    The soup required more seasoning than was stipulated... and i added more carrots and potatoes to thicken it up a bit. Other than that it was good.  -  18 Jan 2009  (Review from Allrecipes US | Canada)

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