Looking for a way to make a savory broth at home? Check out this Bone broth recipe, it’s easy to make and nourishing to the bone!
Ingredients
Bone broth
- 2 tablespoons / 25g Cooking oil or even better lard
- 1 lb / 500g Bones (more is better)
- 2 teaspoons / 10g Salt
- 1 medium / 150g Tomato
- 1 medium / 100g Onion
- ½ teaspoon / 3g Paprika
- 1 teaspoon / 1g Chives
- 2 teaspoons / 1g Parsley (dried) 4 sprigs of fresh one makes a big difference
- 1 teaspoon / 3g Black pepper (whole)
- 1 piece / 100g Parsnip or Hamburg parsley root
- 2 cloves / 6g Garlic (diced or whole)
- 1 big / 150g Carrot
- 2 qt / 1800g Water
Bone broth soup
- 9 Brussels sprouts
- 4 medium Carrots
- Cauliflowers
- Broccoli
- Potato
How to make bone broth
Bone broth
- Pour the oil or lard into a big pot and on medium to high heat sear the bones with the salt on all sides possible.
Avoid burning them black. We are a after a nice golden brown color here.- Add the tomato, onion, paprika, chives, parsley, black pepper, parsnips, garlic and carrot into the pot.
- Add the water, bring it to boil then simmer it on low heat until the meat turns off the bones easily for at least an hour or two.
- We are basically done with the broth. Some like to filter the broth and use only the liquid others treasure all the bits and bobs and use everything up in later recipes. We can also make soup from the broth right here and now.
Avoid burning them black. We are a after a nice golden brown color here.
Bone broth soup
- Add the rest of the vegetables to the broth. In case the vegetables are not immersed in the broth, add some more water.
- Put the lid back on, bring it to boil then turn the heat back to low until the vegetables are cooked. After about 5 minutes check if the vegetables are cooked according to taste and cook it more if necessary. Mind that during the cooling step the vegetables will further be cooked in the hot broth so undercooking them a bit may be better than overcooking. Taking the cooked vegetables out and serving them separately is also an option. Take the pot off the heat and let it cool down a bit with lid on for at least half an hour before serving. This allows the flavors to blend together nicely.
Enjoy!
F.A.Q.
What is bone broth?
Bone broth is a flavorful liquid made by simmering animal bones, typically along with vegetables, herbs, and spices, for an extended period of time. This slow cooking process extracts nutrients, collagen, and minerals from the bones, resulting in a nourishing and aromatic broth.
How is bone broth different from regular broth or stock?
Bone broth is similar to regular broth or stock, but it is typically simmered for a much longer duration, often up to 24 hours or more. This extended cooking time allows the bones to release more nutrients, collagen, and minerals, resulting in a richer and more gelatinous consistency.
What are the benefits of bone broth?
Bone broth offers several potential benefits. It is a source of minerals like calcium, magnesium, and phosphorus, which are essential for bone health. The collagen in bone broth may support joint health, improve skin elasticity, and promote gut health. The amino acids found in bone broth, such as glycine and proline, can aid digestion and support the immune system.
Is bone broth a good source of protein?
Bone broth contains some protein, but the concentration can vary depending on the specific recipe and cooking method. While it can contribute the overall protein intake, bone broth is not a primary source of protein. If someone is seeking a protein-rich food, other options like meat, poultry, fish, legumes, and dairy products may be more suitable.
Can bone broth help with joint health?
Bone broth contains collagen, which is a primary component of cartilage and connective tissues in joints. Consuming collagen-rich bone broth may support joint health by providing necessary building blocks for cartilage repair and maintenance. However, more research is needed to fully understand the specific effects of bone broth on joint health.
Does bone broth support gut health?
Bone broth may promote gut health due to its gelatin content and potential ability to support the intestinal lining. The gelatin in bone broth can help improve digestion and soothe the gut. Additionally, the amino acids in bone broth, such as glutamine, may support the integrity of the intestinal barrier. However, individual responses may vary, and it’s important to maintain a diverse and balanced diet for optimal gut health.
Bone Broth Recipe & Soup
Ingredients
- 2 tablespoons Cooking oil or even better lard
- 1 lb Bones more is better
- 2 teaspoons Salt
- 1 medium Tomato
- 1 medium Onion
- ½ teaspoon Paprika
- 1 teaspoon Chives
- 2 teaspoons Parsley (dried) 4 sprigs of fresh one makes a big difference
- 1 teaspoon Black pepper whole
- 1 piece Parsnip or Hamburg parsley root
- 2 cloves Garlic diced or whole
- 1 big Carrot
- 2 qt Water
Instructions
Bone broth
- Pour the oil into a big pot and on medium to high heat sear the bones with the salt on all sides possible.
- Avoid burning them black. We are a after a nice golden brown color here.
- Add the tomato, onion, paprika, chives, parsley, black pepper, parsnips, garlic and carrot into the pot.
- Add the water, bring it to boil then simmer it on low heat until the meat turns off the bones easily for at least an hour or two.
- We are basically done with the broth. Some like to filter the broth and use only the liquid others treasure all the bits and bobs and use everything up in later recipes. We can also make soup from the broth right here and now.
Bone broth soup
- Add the rest of the vegetables to the broth. In case the vegetables are not immersed in the broth, add some more water.
- Put the lid back on, bring it to boil then turn the heat back to low until the vegetables are cooked. After about 5 minutes check if the vegetables are cooked according to taste and cook it more if necessary. Mind that during the cooling step the vegetables will further be cooked in the hot broth so undercooking them a bit may be better than overcooking. Taking the cooked vegetables out and serving them separately is also an option. Take the pot off the heat and let it cool down a bit with lid on for at least half an hour before serving. This allows the flavors to blend together nicely.
Notes
Nutrition
Pin now, Enjoy later!
It’s really easy recipe and delicious! I’m really happy to find this site!
Thanks a lot! We are happy that you’ve found us too!