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 currently have a little time, I had been searching on the internet last week. In need of new, stirring ideas, inspirational recipes that I have never tried before, to surprise my loved ones with. Hunting for a while but couldn’t find too many interesting things. Just before I wanted to give up on it, I found this delightful and simple treat simply by chance. It seemed so tempting

on its image, that called for urgent actions.

It absolutely was not so difficult to imagine how it is made, its taste and just how much my hubby will probably love it. Actually, it is quite easy to impress the man when it comes to puddings. Yes, I am a blessed one. Or possibly he is.Anyhow, I visited the website: Suncakemom and simply used the step by step instuctions which were accompanied by impressive images of the procedure. It really makes life much simpler. I can imagine that it’s a bit of a effort to take pics down the middle of baking in the kitchen as you may usually have gross hands and so i seriously appreciate the commitment she placed in to make this post and recipe conveniently implemented.

Having said that I’m empowered to present my own, personal recipes in a similar way. Many thanks the thought.

I was tweaking the initial formula to make it for the taste of my loved ones. I have to mention it was an awesome outcome. They prized the flavour, the structure and loved getting a treat like this in the midst of a stressful week. They basically demanded lots more, a lot more. Hence the next time I’m not going to commit the same miscalculation. I’m going to twin the amount to keep them delighted.

The Bone broth is from 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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