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 lately have a little time, I had been looking on the internet last week. In need of fresh, exciting thoughts, inspirational dishes that I have never tried before, to impress my loved ones with. Hunting for a long time unfortunately could not come across too many interesting stuff. Just before I thought to give up on it, I came across this fabulous and easy dessert simply by chance. It seemed so delicious on its snapshot, that required fast actions.

It had been easy to imagine how it is created, its taste and how much boyfriend is going to want it. Mind you, it is very easy to impress the guy in terms of puddings. Yes, I’m a blessed one. Or possibly he is.Anyhow, I visited the blog: Suncakemom and followed the comprehensive instuctions which were accompanied by superb graphics of the procedure. It just makes life rather easy. I could suppose it is a slight effort to shoot photographs in the midst of baking in the kitchen as you usually have gross hands therefore i genuinely appreciate the hard work she placed in to make this blogpost .

That being said I am inspired presenting my own, personal formulas in the same way. Many thanks for the idea.

I had been tweaking the original recipe create it for the taste of my family. I’ve got to mention that it was an incredible outcome. They prized the flavour, the structure and loved getting a delicacy like this during a stressful week. They quite simply demanded even more, many more. So the next time I’m not going to commit the same miscalculation. I’m likely to double the amount .

You can find the original Bone Broth and more 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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