Bone Broth for Soups and Sauces

5 from 3 votes
Prep Time 15 mins
Cook Time 2 hrs
Rest Time 1 hr
Total Time 3 hrs 15 mins
Course Dinner
Cuisine European
Servings 4 people


  • 4 piece Marrow bone
  • 1 bunch Soup greens fresh
  • 2 piece Chopped onions
  • 3 piece Bay leaves
  • 6 piece Allspice grains
  • 2 liter Water
  • 1 teaspoon Salt
  • Black pepper from the mill to taste


  • Put the bones in a soup pot. In addition, the soup greens are cleaned and cut into small pieces for the taste. Then pour in water and add the spices.
  • Put the lid on and boil everything once. Then let everything simmer for 120 minutes on the lowest heat setting.
  • Then remove the bones from the broth. Now either put everything 500 milliliters each in screw-top jars or allow to cool and freeze. As everyone wants.
  • I often use half for a soup and freeze the other half for sauces. But it is always used up quickly. Sorry, the picture of the finished broth didn't really work out. Good Appetite.


Carbohydrates: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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