Bone broth
8 servings
180 minutes
Bone broth is a traditional element of Ukrainian cuisine that adds a special flavor to many dishes. Thick, rich, and aromatic, it is made by simmering bones for a long time, which gradually release their rich taste into the liquid. Historically, this broth was used as a base for soups and sauces and as a nourishing remedy in cold weather. Its flavor is deep with subtle hints of vegetables and spices when adding carrots, onions, and roots. This broth is excellent for making borscht or shchi or simply as a warming drink. It can be served plain or as a base for further culinary masterpieces.
1
Bone broth is made when you want to prepare a second dish from the meat (cutlets, goulash, etc.).
2
To boil the bones better and faster, they need to be cut into smaller pieces.
3
Place the washed and chopped bones in a pot, cover with cold water, and set to boil.
- Meat bones: 500 g
- Water: 3 l
4
Bone broth is cooked like meat broth, i.e., at a gentle simmer and periodically skimming the fat off the broth.
5
The cooking time for bone broth is 2 1/2 to 3 hours.
6
To enhance the broth's flavor, add peeled roots, onion, and salt to the broth one hour before cooking ends.
- Carrot: 1 piece
- Onion: 1 head
- Parsley: to taste
7
Strain the prepared broth.
8
Ready to serve!