If you’re familiar with the term “healthy” then it’s safe to assume that you’re also familiar with bone broth soup, even if you don’t have personal experience with it. It’s an extraordinarily inexpensive and easy to make a dietary supplement that is rich in nutrition and health benefits. In fact, in various diets, it’s even used as the main staple. But we’ll get more to that later on. Before we actually get to our bone broth soup recipe, let’s take a quick glance at what a broth really is.
Bone Broth: What Is It?
A bone broth is an infusion rich in vital nutrients derived from animal bones like beef, lamb, poultry or even fish. The cooking process extracts minerals and vitamins from the source(s) without compromising their quality and natural chemical ingredients. Due to its formulation and nature, it’s digestible by anyone, regardless of their gut condition. It’s healthy as it is easy to make. It’s as frequently consumed it traditional households as in great and famous culinary hubs.
But without further ado, let’s get to our actual recipe.
How To Make Bone Broth Soup
- Knucklebones (if any) and marrow: 3.5 pounds
- Short ribs or any kind of meaty bones: 2 pounds
- Apple cider vinegar: .5 cup
- Mineral water: 4 liters
- Celery stalks: 3 (halved)
- Carrots: 3 (halved)
- Onions: 3 (quartered)
- Fresh parsley: Handful
- Sea salt
- Additional herbs and spices (optional): To taste.
While the actual cooking takes no more than 15 to 20 minutes, the post-simmering can take anywhere between 8 and 72 hours, depending on bone type and quantity.
- Step 1:
Take a big pot and put all the water and vinegar into it. Now, take your bones and submerge them into the liquid. Make sure that nothing is sticking out of the liquid’s surface. Let it all rest for about 45 minutes as the vinegar acids extract the nutrients and make the bones more susceptible to heat.
(Note: If you’re using raw bones, especially beef, instead of cooked ones then to extract their flavor better, oven roast in high heat (350 degree F) for about 30 minutes. Or, you can also flash fry them but that would incorporate more oil into the mixture.)
- Step 2:
Check the water level. If the primary amount isn’t covering all the bones then add some more. It wouldn’t throw the balance.
- Step 3:
Add all your vegetables, onions, optional spices and herbs (except parsley), put it on the stove and bring it to a vigorous boil. You can also put the sea salt at this stage but it’s not mandatory. You could do that later on as well.
- Step 4:
Once the mixture has reached that vigorous boil, put it to simmering heat. Cook it at low simmer for 8 hours for fish bones and 24+ hours for any other. You can simmer beef bone broth for up to 72 hours. Keep in mind that the period doesn’t have to continuous. If you’re uncomfortable keeping the stove running overnight then there’s no need. Put it out before going to bed and then fire it up again in the morning. It’s the amount of simmering that is important, not it’s uninterrupted continuity.
- Step 5:
Take out the impurities. During the first two or so hours, various impurities will float up and form foam-like bubbles on the surface. You can scoop them up easily with a spoon. Check in every 30 minutes for the first couple of hours of simmering.
- Step 6:
For the best flavors, add the chopped handful of parsley just 10 minutes before taking the cooking pot off the stove. Throw the garnish in, let it mix for about 10 minutes, take the pot off the heat and let it cool off a bit.
- Step 7:
After the mixture cools down a bit, use a fine metal strainer to separate the liquid from the bones, vegetable remains and used flavor sources like spices and herbs. Make sure all the marrows are knocked out of the bones. This is one of the most vital nutritional ingredients so if hasn’t happened by course of simmering then use a spoon or anything with a narrow handle to scoop them out. Do NOT waste it.
- Step 8:
Cool down a bit more, serve, add some salt if haven’t already and eat. If you want to use it for later purposes, bring it down to room temperature, pour it into a glass gallon or any other container and put it in the fridge. You can store and use the soup like this for about a week or, if you put the glass container in a freezer, the soup will remain usable for about 6 months. Depends on what you want to do with it.
Easily digestible as it is, remember that bone broth soup can be used as a staple. So it absolutely have to have your regular stable besides this, try to keep it to minimum.
Why Bone Broth Soup: The Benefits
We’ve said multiple times that this soup is very healthy and good for us. So now that we know how to cook it, let’s see exactly how it’s so good:
- Bone broth soup is a rich source of nutrition. The bones that you use themselves provide you with vitamins and nutrients like calcium, phosphorous and magnesium. The brewing process also infuses connective tissue in the soup and it’s really important to prevent and fight off cellulite.
- The amount of collagen ingested with this broth soup serves in two ways: first, collagen, the “framework” of our skin, keeps the skin from sagging and displaying signs of premature aging and second, the cooked collagen, now turned to gelatin, works as a source of protein. Protein is the building block of all our cells and facilitates their reproduction and repair.
- The gelatin consumed is a hydrophilic colloid. Think of it as a condenser that mixes with water and similar liquids and keeps them from breaking off. This is especially beneficial for people with leaky guts since it incorporates with the stomach acids and keeps them from leaking out.
- Collagen and calcium help in keeping a healthy bone structure. Gelatin provides the cartilage, which tends to wither in time, with enough collagen to keep it repaired and healthy while calcium maintains bone density.
- The marrow provides with vital nutrients like iron, manganese, fatty acids, zinc, vitamins A and K and selenium.
To be honest, it’s hard to categorize and point out the exact number of health benefits of bone broth soup since it depends on the mixture and quality of bones in addition to the difficulty of measuring exactly which nutrient effect which parts of the body and how. But that’s mainly because of the sheer amount of nutrients you take it, not because their effects are unknown. So incorporate this inexpensive, easy-to-make and healthy item into your diet and reap the benefits as soon as you can.
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