Bone Broth Soup
A few important words first. Stocks and Broths use to be a mainstay in all traditional cuisines. None of the animal went to waste, and for good reason. The bones provide nutrients, minerals and electrolytes that are easy to absorb and assimilate, not to mention the added flavour. Dr. Francis Pottinger, author of the famous cat studies as well as articles on the benefits of gelatin in broth, taught that the stock pot was the most important piece of equipment to have in one’s kitchen. Dr. Pottinger taught us that the proteinaceous gelatin in the bone broth has the unusual property of attracting liquids – it is hydrophilic – unlike most other cooked foods. Thus, it attracts digestive fluids for better digestion and absorption. Once you have the broth, then you use it in your favourite vegetable soups etc., and it helps to get the nutrients into your body better. This is why these broths are so important for people whose digestive or immune system are compromised, and for everyone else to stay healthy!
- Begin with a large joint from a cow, buffalo, moose, etc. cut to expose the marrow, or a chicken or fish carcass. Using several different parts of beef bones (marrow and knuckle bones, feet, ribs or neck bones) for example helps to provide different nutrients. The bones should be from organically raised or wild animals if at all possible.
- Add 2-4 litres of cold water, depending on how big the bones are and the size of the pot. Make sure that the bones are well covered and that the top of the water comes no higher than 1 inch from the top of the pot.
- Add 2-6 Tbsp vinegar (apple cider vinegar). This helps to leach out the minerals into the broth.
- Add 1-3 onions chopped coarsely - optional
- Add 3-6 cloves garlic - optional
- Add a bay leaf - optional
- Bring to a boil, and then reduce to a VERY low simmer for 4-24 hours, depending on the size of the bones - until the broth is quite thick & cloudy. Remove the scum that comes to the top with a spoon. (It is easy to burn off too much liquid over night.)
- Strain and use this broth in any of your favorite soup recipes.
- Since it will only last a few days, transfer what you are not using to smaller containers to freeze for long-term storage.
There is no lingering vinegar taste if you add some herbs and spices to the soup. For a sour broth, as in hot and sour soup, you can add more vinegar - perhaps the secret of low osteoporosis in China.
Modified from Nourishing Traditions, by Sally Fallon.