Bone Broth
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 d |
| Total Time | 1 d 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg beef bones (sand and marrow bones, mixed)
- 4 onion (s)
- 6 liters cold water
- 4 tablespoon apple cider vinegar
- 2 cm ginger root
- 4 bay leaves
- 6 allspice grains
- 1.6 kg soup greens
- salt
Print Recipe
Pin Recipe Instructions
- Halve the onions and roast them together with the bones in a large saucepan without adding any fat, until everything has turned a nice dark color. In the meantime, peel and quarter the ginger. Pour cold water over the bones, add ginger, vinegar, bay leaves and allspice and slowly bring to the boil. Regulate the stove so that the liquid stays at about the boiling point. Let it steep for 18 - 24 hours. If you have the time, you can plan more of it, because all substances should only be removed from the bones after 48 hours.
- Peel or clean the soup vegetables, chop them roughly and add them in the last two hours, then the vegetables should have given off their complete taste. If it cooks longer, it might taste bitter too. The vinegar not only ensures a round taste, but above all also helps the ingredients to be better released from the bones.
- After the entire cooking time, pour the soup through a sieve, discard the bones and vegetables. Let the broth stand for a while and pour it over carefully so that the dirt (collected on the bottom) remains. Salt to taste.
- This is the basic recipe. The broth can be drunk neat, can be added to with meat and / or vegetables, and serves as a strong base for many soups or sauces.
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