Bone broth

Super easy and super healthy bone broth soup that was looked down on for ages. Its time has come to rise from the underground into the starshine.

As I lately have a little time, I was searching on the internet last week. On the lookout for fresh, intriguing thoughts, inspiring dishes that We have never used before, to delight my loved ones with. Looking for a long time unfortunately could not find too many interesting things. Right before I thought to give up on it, I stumbled on this fabulous and simple dessert simply by luck over Suncakemom. The dessert looked so yummy on its image, it required instant action.

It absolutely was not difficult to imagine how it’s created, how it tastes and how much my hubby will enjoy it. Mind you, it is extremely simple to please the guy in terms of desserts. Anyhow, I visited the site and followed the simple instuctions which were combined with great shots of the procedure. It just makes life quite easy. I can imagine that it’s a slight inconvenience to shoot photos in the middle of cooking in the kitchen because you typically have gross hands so I seriously appreciate the time and effort she devote to build this post and recipe conveniently implemented.

With that said I’m inspired presenting my personal recipes in a similar way. Appreciate your the thought.

I had been tweaking the main recipe to make it for the taste of my family. Need to mention it had been a terrific outcome. They loved the flavor, the consistency and enjoyed getting a treat like this in the middle of a lively workweek. They basically requested lots more, a lot more. Thus the next time I am not going to make the same miscalculation. I’m gonna double the amount to get them delighted.

The Bone broth soup courtesy of suncakemom.

Pour the oil into a big pot and heat it up to medium.

Place the bones onto the oil and fry them on all sides possible. Avoid burning them black. We are a after a nice golden brown color here.

Add the water, carrot, black pepper, salt, parsley, tomato, onion, paprika, chives, parsnips into the pot. Put the lid on and bring it to boil.

Boil it on low heat for at least an hour. We are after nice little slow bubbles here.

Prepare the rest of the vegetables and add it to the soup. In case the vegetables are not immersed in the broth we can add more water to it.

Put the lid back on, bring it to boil then turn it back to low heat until the vegetables are cooked.

After 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 under cooking 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 bend