Mineral-Rich Bone Soup

I have been making this bone soup for quite sometime now.  Because the weather’s been so chilly, Chi and Lia always want to have soup! Whenever I’m making one, I don’t use readily available meat cubes or the ones in tetra packs in the market. I always want to make my own. And after reading so many health benefits of this, this became a staple in our kitchen. I do this in big batches and I sometimes freeze the remaining stock for future use or just put it in the fridge and whip up another hearty soup in the next days. This soup is very versatile because you can consume it as is. Just put meatballs or dumplings, add some greens and it’s an instant meal. I also use this as a base for other soups I make like Pumpkin Soup or Beef and Barley Soup.

Bone broth is known as a super food. The cooking process breaks down bones and connective tissues – including proteins, minerals and fat – that heal the body in various ways. When you ingest bone broth, it feeds the body with collagen, which is the building block of cells to bones, ligaments, cartilage and the brain. Chinese medicine practitioners use bone broth to strengthen the kidney and support digestive systems. Bone broth contains high amounts of calcium, magnesium and other nutrients that play an important role in healthy bone formation. And thanks to it’s gelatin content, it promotes healthy hair and nail growth.

There are many different ways of cooking bone broth and I think there isn’t really a wrong way. But here are the ways I cook it.

Ingredients:

  • Beef, chicken or pork bones
  • Clean, filtered water
  • One head of garlic
  • Onions, chopped
  • Celery
  • Laurel leaves

Just recently I read that adding Vinegar, maybe a tablespoon or two, helps to get the gelatin from the bones into the soup. You can actually put any vegetable that you like to add extra flavors to your soup.

Directions:

  • Fill up a large pot with clean, filtered water.
  • Add all the vegetable, then put in the bone of your choice.
  • Bring to boil and scoop out any scum that rises on top.
  • Reduce the heat to the lowest setting and let simmer.
  • If using chicken, the meat will start to separate from its bones after about 2 hours. Just remove the chicken from the pot and gently separate the meat from the bones. Put back the bones to the pot and continue to simmer.
  • If using bones only, continue simmering it for 8-12 hours. The longer you simmer, the better because the longer we do it, the soup will be richer and we extract more minerals from the bones. But me, I just simmer it for about 8 hours.
  • You can add parsley about 10 minutes before finishing the stock.
  • Remove the remaining bones with a slotted spoon and strain the rest with strainer to remove any small bone pieces left in the soup.

What it actually looks like

Because it takes some time to cook this, I usually add dumplings or meatballs and some greens and we eat it right away.

Yum-Oh!

Try it next time because what’s better than a hot bowl of homemade soup during this cold Christmas season, right?

Happy cooking!

Xoxo, Annie

 

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