John Myers
Bone Broth for Soups and Sauces
The perfect bone broth for soups and sauces recipe with a picture and simple step-by-step instructions.
- 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.
Facebook Comments