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Scotch Broth

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Published: 17 Jan 2013      

This is a delicious, traditional warming soup with carrots, turnips, celery and barley. Great for winter days, as well as burns night.


Serves: 8

1kg                  meaty beef soup bones

2L                    water

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


  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.
  4. Remove meat from bones; dice and return to stock along with carrots, turnips, celery, onion and barley.
  5. Bring to the boil. Reduce heat; cover and simmer about 1 hour or until vegetables and          barley are tender.
  6. Season to taste.


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