Bone soup

Bone soup – a delicious and comforting recipe

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 6 servings

Bone soup is one of those traditional recipes that reminds us of family Sunday meals. The rich aroma of slowly boiled bones, combined with fresh vegetables, creates a comforting dish full of vitamins. This recipe is not only tasty but also packed with nutrients, thanks to the collagen released from the bones, which is beneficial for joints and skin.

Necessary ingredients:

- 1 kg beef bones (preferably with marrow, for a more intense flavor)
- 1 large onion
- 2 carrots
- 1 bell pepper
- 2 large potatoes
- 1 liter of bors (preferably homemade, but store-bought can also be used)
- 1-2 tablespoons of Delikat (or salt, to taste)
- 200 ml cooking cream
- A handful of fresh tarragon, finely chopped

Useful tips for ingredients:

1. Bones: Choose bones with marrow, as they add a special flavor and extra nutrients. Before using them, it is ideal to wash them well under cold running water to remove impurities.
2. Vegetables: Use fresh, seasonal vegetables for optimal taste. The carrots should be young and crunchy, and the bell pepper should be juicy.
3. Bors: If you have time, prepare the bors at home from beet stems and water, allowing it to ferment for a few days. This will intensify the flavor of the soup.

Step by step for a perfect soup:

1. Preparing the bones: Start by placing the bones in a large pot with cold water. Add enough water to fully cover the bones. Bring to a boil over medium heat, and remember to skim off the foam that forms on the surface. This step is essential for achieving a clear and tasty broth.

2. Adding the vegetables: Once you have skimmed off the foam, reduce the heat and add the finely chopped onion, grated carrots, diced bell pepper, and chopped potatoes. Let it simmer on low heat, covering the pot, for about 30-40 minutes, until the meat on the bones is almost cooked.

3. Including the bors: Once the vegetables have softened, add the hot bors to the pot. This step will add a pleasant acidity to the soup, balancing the rich flavors of the meat.

4. Final boiling: Let the soup simmer together with the bors for 20-30 minutes, until all the vegetables are cooked. At the end, taste and adjust with Delikat or salt, to your preference.

5. Finishing the soup: Turn off the heat and add the cooking cream, stirring well to incorporate. Add the finely chopped fresh tarragon, which will give a fresh note to your soup.

Serving suggestion:

Bone soup is served hot, alongside a slice of fresh or toasted bread, and, if desired, a sprinkle of chili pepper for extra heat. A summer salad with fresh tomatoes and cucumbers would perfectly complement the meal.

Possible variations:

1. Bone soup with beans: You can also add white beans, which will enrich the soup and provide additional protein.
2. Bone soup with cabbage: If you want a heartier version, add a few chopped cabbage leaves.
3. Spicy bone soup: Add a few slices of chili pepper to give the soup a spicy kick.

Calories and nutritional benefits:

Bone soup is an excellent source of proteins and essential minerals. A serving contains approximately 300-400 calories, depending on the amount of cream added. It is rich in collagen, which helps maintain skin and joint health, and in vitamins from the vegetables, which support the immune system.

Frequently asked questions:

1. How long can I keep the soup in the fridge?
Bone soup keeps well in the fridge for 3-4 days. Make sure to store it in an airtight container.

2. Can I freeze the soup?
Yes, the soup can be frozen. It is recommended to freeze it without cream, which you can add upon defrosting, to maintain a pleasant texture.

3. What can I use instead of bors?
If you don’t have bors, apple cider vinegar or lemon juice can be used to add acidity.

This bone soup recipe is not just a dish, but a story about tradition and comfort. Whether you prepare it for a special occasion or just to indulge yourself, every word, every ingredient contributes to a delicious final result. Don’t forget to share this recipe with your loved ones, because nothing compares to a savory meal in the company of those dear to you!

 Ingredients: 1 kg fresh beef bones, 1 large onion, 2 carrots, 1 bell pepper, 2 large potatoes, 1 l borscht, delicate, 200 ml cooking cream, lovage

 Tags:  soup vegetables sour cream