Name: Bone Broth Soup
Cook time: 1440 min
Total time: 1440 min
Ingredients: 3 lbs about 1.36 kg beef marrow bones; Water to cover (about 12 cups or 2.8 liters); 2 tablespoons about 30 ml apple cider vinegar; 1 teaspoon about 5 ml salt, or to taste

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Bone Broth Soup

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Cook Time 1

Total Time 1

Servings

Calories 50 kcal

Ingredients

3 lbs about 1.36 kg beef marrow bones
Water to cover about 12 cups or 2.8 liters
2 tablespoons about 30 ml apple cider vinegar
1 teaspoon about 5 ml salt, or to taste

Instructions

Roasting the Bones: Preheat your oven to 450°F (about 230°C). Place the marrow bones on a baking sheet and roast in the preheated oven for 20 minutes, until browned. This enhances the flavor of the broth.
Preparing the Broth: Transfer the roasted bones to a large stockpot. Add enough water to cover the bones by a couple of inches. Stir in the apple cider vinegar, which helps to extract nutrients from the bones.
Simmering: Bring the pot to a boil, then reduce the heat to a low simmer. Allow the broth to simmer gently for 24 hours. Skim off any foam or impurities that rise to the top during the first few hours of simmering.
Seasoning: Add salt to the broth in the last hour of cooking. Adjust the amount to your taste preference.
Straining the Broth: After simmering, remove the pot from the heat. Strain the broth through a fine-mesh sieve into a large container, discarding the bones.
Cooling and Storing: Allow the broth to cool to room temperature. Once cooled, you can remove the layer of fat that solidifies on the top, if desired. Store the broth in the refrigerator for up to 5 days or freeze for up to 3 months.