-made with fresh organic meaty bones and vegetables
At this time of the year, at the beginning of November when it is cold, wet and foggy outside and many people are having a cold and feeling ill, one of the best meal one can cook is this amazingly nutritious bone soup.
It is easy and very time-saving to prepare because even though it has to be simmered for hours, it does it by itself, all alone.
When I was a child, my mother cooked a very large pot of meat soup for every Sunday lunch, making sure that there was a leftover for a few evenings during the week. On Sundays it was the starter before the main course. I’ve always loved it and honestly I don’t know anybody who wouldn’t like it. This soup can be made of any meat and bones, but mostly it is prepared with beef, pork or chicken.
What are its health benefits?
it is very rich in different nutrients such as essential and non-essential amino acids, fatty acids, vitamins and minerals
these nutrients are in an easily absorbable form for the body so it is perfect for people who are ill as well as for those who have a compromised immune system
it is very rich in collagen which is great for the gut, the hair, nail, skin and bones, impacts joint health, and helps with weight management
it can be a very important part of a very low-carb or ketogenic diet, including PKD
it is delicious and even kids love it
How to make it?
This soup version is between the traditional Hungarian meat soup and a bone broth. I cooked it for seven hours, longer then I would cook the meat soup but shorter than a bone broth should be simmered.
Choose fresh, good quality, preferably organic or grass-fed beef bones.
Place about 1 kg meaty bones in a 5 l pot and add enough cold water to cover them totally. Bring it slowly to boil and simmer for 2-3 hours.
Add a few carrots, parsley roots, a piece of celery root and a whole onion and simmer it for another 3-4 hours. You can add some fresh parsly leaves as well.
Add minimum 1 tbsp salt and season with pepper.
Recipe
Ingredients (makes 8 servings for starter)
800 g fatty, beef (like brisket)
500 g beef bones
8 smaller pieces marrow bones
3 carrots
2 parsley roots
2 slices of celery
Fresh parsley leaves
1 tbsp salt
Method
Place the bones in a big pot and cover with cold water.
Bring it to boil, add the meat, the salt and simmer for 4 hours.
Add the vegetables and the parsley leaves and simmer for two more hours.
When tender, take out the meat, cut into cubes and serve it with the veggies, the bone marrow and the bouillon.
