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 currently have some time, I had been searching on the internet the other day. On the lookout for fresh, intriguing thoughts, inspirational meals that I’ve never tasted before, to astonish my family with. Hunting for quite some time but couldn’t discover too many interesting things. Right before I thought to give up on it, I came upon this scrumptious and easy treat simply by chance on Suncakemom. It seemed so fabulous on its image, it required urgent actions.
It had been simple enough to imagine the way it is made, its taste and how much boyfriend will like it. Mind you, it is extremely easy to delight the guy when it comes to treats. Anyhow, I went to the page and simply followed the simple instuctions that were accompanied by superb photographs of the method. It just makes life much simpler. I can suppose it is a slight effort to take snap shots in the middle of cooking in the kitchen as you typically have sticky hands so I sincerely appreciate the time and energy she put in for making this post and recipe conveniently followed.
With that said I’m empowered to present my personal recipe in a similar way. Thanks for the idea.
I had been fine tuning the initial mixture to make it for the taste of my family. Need to say it was a terrific outcome. They loved the flavour, the thickness and enjoyed having a sweet like this in the midst of a hectic week. They ultimately wanted lots more, a lot more. Hence the next time I am not going to make the same miscalculation. I am likely to twin the amount to make them pleased.
Original How to make bone broth invented by 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