Bone Broth Old-fashioned broth/soup made from animal bones (shank, marrowbone, oxtail)
We only use organic products from grass-fed animals and organic vegetables. They contain many more minerals than ‘conventional’ products and have more flavor.
You mainly get a gelatin-rich broth bouillon from joints/knees that still have soft tissue/cartilage attached to them. You can only see the thickness of the gelatin after it has cooled in the refrigerator.
Ingredients for a pan of broth bouillon of approximately 4 to 5 liters
6 marrow bones
(possibly knees/joints for a gelatin-rich broth bouillon soup)
There may be more bones, the more bones the more minerals you get in your broth bouillon soup. And preferably buy bones from grass-fed (organic) cows, then you have the very best available. Healthy animals are also healthy for you to eat.
Place the bones in a pan with cold water and add a tablespoon of apple cider vinegar. The apple cider vinegar draws calcium, magnesium and potassium from the bones into the water, which will benefit you later. You will not taste the sourness of the apple cider vinegar later. Leave this overnight.
Bones contain glutamine and that is particularly good for the intestines / bowels. Bones also contain collagen, which keeps your blood vessels flexible.
Joints contain gelatin, which is particularly good for your joints. Gelatin is in cartilage, so knee/shoulder joints, oxtail, etc.
The next day, bring this all to the boil. Once it boils, foam will float on the water and you can skim it off with a slotted spoon, for example. Discard this foam because the foam consists of poorly digestible proteins.
Then add a large carrot, onion, leek and a tablespoon of unrefined Celtic sea salt and let it simmer for about 12 to 24 hours. The longer it simmers, the more good substances end up in your soup.
Then remove the bones from the soup and spoon out the marrow from the bones if it is still there. Place the marrow, the flubbers and the fat in a bowl, grind it finely (with a hand blender) and put it back in the stock. The meat on the shank and oxtail can simply be put back into the bouillon, finely chopped with a knife.
You can use the bones again if they have not been left for a long time, or you can freeze them if you do not need them immediately. If you leave the soup simmering for 12-24 hours on the stove, I do not think you will get much out of the bones. We then get rid of them.
(You can save bones from meat that was previously eaten with a meal, freeze them, and use them later as extra for making bouillon)
After making the broth stock bouillon, you can eat it right away, or you can freeze it in smaller portions. For example, when you are with child (expecting a child) you can regularly or daily eat a little broth. Or you can use the broth as a healthy base for another soup:
Vegetables for the soup:
1 large leek
1 winter carrot
3 large onions
1 large zucchini
1 bulb of garlic
5 stalks of celery
1 bunch of lovage
1 bunch of celery leaves
1 celeriac a little thyme,
other dried green herbs to taste
1/2 tbsp curry powder
1/2 tbsp ginger powder
1/2 tbsp black pepper
1 tbsp unrefined Celtic sea salt
Chop everything finely and add to the soup.
Of course you can add other vegetables depending on the season.
(You can also add coconut milk for the necessary fat, or turn a pound of fat meat into soup balls and add to the soup, or stir-fry about 4 eggs or make an omelet and cut it into pieces and add this to the soup)
Let the whole thing simmer for another 3 to 4 hours, just approaching the boil.
It takes a while, but you can freeze or preserve portions, so you always have a healthy and easy meal at hand quickly. You will see that you are satiated for a long time after eating this nutritious broth/soup.
1 Corinthians 10:31 Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
King James Bible 1611 ministries Netherlands
2 Timothy 2:15 Study to shew thyself approved unto God, a workman that needeth not to be ashamed, rightly dividing the word of truth.