This is a delicious, traditional warming soup with carrots, turnips, celery and barley. Great for winter days, as well as burns night.
1kg meaty beef soup bones
6 whole black peppercorns
5 carrots, chopped
2 turnips, chopped
2 sticks celery, chopped
1 onion, chopped
4 tblsp pearl barley
Salt and black pepper, to taste
Prep: 20 mins Cook: 2 hours 40 mins
- 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.
- Remove bones. Strain stock; chill.
- 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, chicken carcass or beef shin rather than beef soup bones.