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How to Make Bone Broth at Home

How to Make Bone Broth at Home

The soup, or rather broth, made by boiling the bones and cartilage of the animals, has a long history.

Although today we are giving it too little importance, traditionally the bone soup has been used since ancient times as a food, and even today, few are cooking at home bones soup.

The famous chefs use it to enrich the taste of the dishes that they cook, so you will notice that it is indelible in many of their recipes. It is usually used in the preparation of steaks, soups, soups, raspberries, sauces, etc., but also as the addition (instead of water) of various meals based on meat, rice, potatoes or other vegetables.

It is therefore used as a supplement to various foods and can not be considered a meat substitute because it contains three amino acids instead of eight as indicated, thus not a complete source of protein.

Few of us know that this so-used bone soup can be considered not only food but also medicine. Bone soup has been consumed in the past for its healing properties, being in many cultures a traditional remedy for the treatment of diseases and weaknesses. In popular medicine, it has been used in the past to treat colds and flu as well as diseases that affect connective tissues such as the intestinal tract, wrists, skin, lungs, muscles, and blood.

Popular traditions say the soup made from fish helps the boys become strong men, makes birth easier and heals fatigue, and that made of chick heals cold and flu and is therefore also called “Jewish penicillin.” A South American proverb says “fish soup heals anything,” the fish-and-honey-derived juice provides iodine and other substances that strengthen the thyroid gland.

You will surely ask why the bones so good for our health? What can be so useful in a simple juice made by boiling a few bones?

Well, among the so beneficial ingredients that are extracted from the bone soup are glycine and proline that are found in collagen and gelatin and about which we have already spoken to you, glycosaminoglycans (GAGs), among which hyaluronic acid and sulfate chondroitin, and various minerals that are so essential to our body.

If you’ve been talking about the collagen properties and the benefits of eating gelatin last week, today I will write a few words about the other substances found in the bone soup that make it so beneficial to our health.

Glycosaminoglycans or mucopolysaccharides are other components of the bones of bone that, like collagen, have the property of gelling, and in the cartilage, we find hyaluronic acid, chondroitin sulphate and, to a lesser extent, keratin sulphate as representatives of this class.

Hyaluronic acid is an acid that helps to hydrate the skin as it captures the water that it then retains in its deep layers and plays an important role in the formation of collagen, which gives it strength and flexibility, contributes to the secretion of synovial fluid, which in its turn help lubricate joints in the joints, etc.

Condroidine sulphate is a gel-like substance and is already known for its properties. It is mainly used to relieve the pain of joints associated with osteoarthritis and plays an important role in maintaining the structural integrity of tissues, being a major component of the external matrix, providing cartilage resistance, so a loss of it is one of the causes of osteoarthritis. Condroid sulfate also plays an important role in reducing atherosclerosis and lowering cholesterol.

Bone soup is also rich in minerals such as calcium, phosphorus, magnesium, sodium, potassium, and sulfur, which come into the composition of the bones but also perform three great functions in the body: it provides the structural basis for connective tissue such as bones, creates electrostatic potential that allows the transmission of nerve signals and movement between cell membranes and plays a role in catalyzing enzymes in physiological processes, transforming food into energy.

Minerals are present in bones of soup in their easiest form of absorption, which makes the bile soup a nutritional supplement that should be introduced into our diet to improve the health of the bones.

Calcium is found in the largest proportion in the bones, being present both in the form of hydroxypatite and as calcium carbonate. It has major importance in the normal functioning of the nerve conduction and the contraction of the muscles, regulates even heartbeats, facilitates the release of neurotransmitters and hormones and therefore plays an important role in maintaining endocrine balance.

Magnesium is involved in more than 300 enzymatic reactions and acts as a cofactor for vitamin B1 and B6, is involved in the site of fatty acids and proteins, nucleic acid and prostaglandins, contributes to the excitability of the muscles and allows the parathyroid gland to function normally.

Phosphorus is a component of nucleic acid that surrounds our DNA, phospholipids surrounding cell membranes, etc.

Sodium and potassium are two electrolytes with a major influence on the osmotic balance between cells and the interstitial fluid (electrolyte balance), it nourishes the negative and positive energies between proteins and other molecules and thus helps transmit nerve signals, muscle contraction and release of neurotransmitters and hormones.

Sulfur is a component of cartilage and skin connective tissue, hormone, and vitamin B (thiamine and biotin) proteins, and is involved in energy production, artery cleansing, detoxification, and ball secretion.

Fluoride, although not an essential mineral for our body, has the function of stimulating and strengthening bones when these form.

You may not know that if you want to use it as a medicine, you can use it as a simple as if you were drinking a healing tea. No matter how weird, it can be said that bony soup can be considered as part of the tea category. After all, tea means either an infusion or a decoction, and if you think that the bone soup is obtained by long cooking of bones and cartilages, we could say that in the end, we have a … decoct made from bones.

Because it smells good, it is easily absorbed, it tastes good and contains, as we have seen, a high concentration of nutrients, we can say that the bone soup is not only delicious food, which should not be missing from our daily menu but also a real medicine!

Bone soup can be done with any bones you want. The most popular is with bones of chicken, beef, fish or vegetables, but it can also be done with pork or sheep bones. In our home kitchens, we do not really find this soup as it prepares in restaurant kitchens that respect and respects its customers.

In the past, this binge-soup was prepared every day in the kitchens of the restaurants, boiled for a long time so that all the taste of the ingredients passed into the soup so that it was later transformed into delicious sauces and other dishes.

Unfortunately, today most restaurants use all sorts of powders and concentrate instead of bones soup. The job goes faster, the costs are lower, the owner is happy and the customer does not notice the difference. It’s just not so because some of us really feel the difference in taste in their sauce made with Vegeta !!!

This bone soup is made with bare-bones, without much meat on them, with vegetables, not even the most beautiful, with bark on them and all kinds of aromatic plants that are nicely linked to the bouquet and cooked together with all.

It is not at all expensive to make a portion of the concentrated soup that you can keep in the freezer (perhaps in bottles, containers, pouches or ice trays) and then uses it properly. In fact, it’s mega inexpensive to turn a bunch of debris into an indispensable preparation that makes your food more tasty. You can no longer buy deboned meat and get it alone.

Strangi beautiful in a bag all the bones and when you have about 1 kg you can start to do concentrated soup/stock.

There are two ways to make this soup: Bones are boiled along with vinegar (one tablespoon of vinegar per liter of water, vinegar helps remove the flavor from the bones) and water, and let it fall more than half. The lower the soup, the more concentrated the taste. Or the bones are put together with vegetables (onion, celery, carrot, pasta, courgette, etc.) in a tray, in the oven and let it rumble well. Then drop into a pot and cover with water and let it fall. The ripened version is tastier.

After making this soup you can use it for sausages and small sauces or use it in various sauces. If you freeze it in the ice cube tray, you can use some such cubes and dissolve in the water to make the soup effortless.


bones – 2 pieces
vinegar – 5 tablespoons
water – 5 liters

Bone bone marrow is placed in a pot (preferably broken in small pieces) along with the vinegar and covered with water. It is good for the pot to be as large as the bones are covered with water. If you use beef bones, ask the butcher to break them into smaller pieces.

After the water boils, let the soup boil over low heat for 6 hours. Meanwhile, it is very important to often foam so that the soup is clear.

You can add vegetable soups and spice plants from the beginning.

After cooking time, the soup should drop to half. Get out of the fire and remove the bones. The soup is squeezed twice through gauze so as to get rid of all impurities.

From the beef bones, remove the marrow, which can be served on fried toasted garlic bread and along with red onions. With moderation!

The soup is allowed to cool and is used in various dishes or in a freezer. It can be stored in a refrigerator in a jar for 4-5 weeks.

Bone soup is used to stop the foods in question from getting dry and give them a full taste.

Besides these two uses (which I know of our cuisine), concentrated bone soup can also be used in sauces, pasta, risotto, prepared with rice, couscous, soups, vegetables or meat dishes and much more.

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