Bone broth

Name: Bone broth
Total time: 3 h
Yield: 2-2.5 L Suppe
Ingredients: 1-1.5 kg Beef bones; 1 Soup root bundle (half a celery root, 2 carrots, some onions); 0.5 Onion; 1 Tomato; 10 Peppercorns; Saffron (optional); Worcestershire Sauce (optional); Salt (optional)

The version here with tomatoes and saffron is an Austrian version. If you replace the vegetables with celery, carrots, onions and bay leaves, it would be French. German: celeriac instead of celery stalks, otherwise French. Alternatively, you can use this soup base like chicken stock and reduce it by at least half and freeze it cut into cubes. The gelatine will form a solid mass when the soup is allowed to cool.

Season:

September - December

Keywords:

Soup Beef Meat Ingredient Austria

Portions:

2-2¹/₂ L Suppe

Adjust Amount:

Ingredients

1-1¹/₂ kg

Beef bones

Soup root bundle (half a celery root, 2 carrots, some onions)

¹/₂

Onion

Tomato

Peppercorns

Saffron (optional)

Worcestershire Sauce (optional)

Salt (optional)

On the Plate:

3 h

Instructions

Wash the bones in cold water, place in boiling water, boil for 2 minutes, strain and rinse in cold water.
Optional: Fry the bones and root vegetables in a little fat
Cover with plenty of cold water and bring to the boil
Add the root vegetables, onion (with skin), tomato and spices (sans Worceistershire sauce and salt) and cook for 2-3 hours
Carefully season with salt and soup seasoning (here: Worceistershire sauce, Aromat, Fondor or Maggi would be other common alternatives). The soup can take a surprising amount of salt.

Last modified: Jul 05, 2023, 03:04 PM