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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 most recently have a little time, I was browsing on the internet yesterday. Looking to find fresh, intriguing tips, inspiring dishes that I’ve never used before, to treat my family with. Looking for quite some time yet couldn’t come across lots of interesting things. Right before I thought to give up on it, I ran across this fabulous and simple dessert by chance. It seemed so yummy on its image, that required fast actions.

It was easy to imagine just how it’s made, how it tastes and how much my hubby might love it. Actually, it is rather easy to impress the man when it comes to cakes. Anyway, I got into the page: Suncakemom and simply followed the step-by-step instuctions which were combined with impressive shots of the operation. It just makes life less difficult. I could imagine that it’s a slight effort to take photographs in the midst of cooking in the kitchen because you ordinarily have gross hands so I sincerely appreciate the time and energy she placed in to build this blogpost .

That being said I am encouraged to present my very own recipes in the same way. Thanks for the idea.

I was fine tuning the initial mixture to make it for the taste of my family. I’ve got to tell you it turned out an awesome success. They loved the flavor, the consistency and loved having a delicacy such as this in the midst of a lively week. They quite simply asked for lots more, many more. So the next occasion I am not going to make the same miscalculation. I am going to twin the amount .

There are more Bone broth soup at 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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