Bone broth soup

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 some time, I was browsing on the internet the other day. Trying to find fresh, exciting thoughts, inspiring recipes that We have never tasted before, to surprise my loved ones with. Looking for a long time unfortunately couldn’t find lots of interesting stuff. Just before I thought to give up on it, I ran across this scrumptious and easy dessert simply by luck on Suncakemom. It seemed so delightful on its image, that called for fast action.

It was not difficult to imagine the way it is created, how it tastes and how much boyfriend might want it. Mind you, it is extremely easy to delight him when it comes to puddings. Yes, I am a lucky one. Or maybe he is.Anyways, I visited the website and used the precise instuctions that have been combined with wonderful snap shots of the process. It just makes life rather easy. I can suppose it’s a bit of a effort to shoot photos down the middle of cooking in the kitchen as you typically have sticky hands and so i pretty appreciate the time and effort she placed in for making this blogpost .

Having said that I’m encouraged to present my very own formulas similarly. Many thanks for the idea.

I had been tweaking the main mixture create it for the taste of my loved ones. I can say it had been a great success. They loved the flavour, the structure and loved having a delicacy such as this during a stressful workweek. They quite simply wanted even more, many more. Hence next time I’m not going to commit the same miscalculation. I am likely to multiply the amount .

This Bone broth Recipe was first published on 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

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