I love soup. Moreover, I love cooking my own soup ever since I found out that it is really easy! Today I’m going to tell you how to make beef broth after an old family recipe.
Usually I try to be more vegan or at least vegetarian-friendly on this blog, but this is a family recipe that is very special to me. I remember my grandmother in the kitchen, cooking soup and dinner for the whole family and the family getting together on weekends. But if you are looking for a vegetarian soup, check out next week’s post about our carrot and zucchini soup.
Servings: 6 | Time: 2 hours 30 minutes | Side: dumplings, noodles
- 3.5 l water
- 1 kg beef bones with meat
- 2 small onions
- 3 carrots (orange and yellow)
- celery and leek
- fresh parsley
- garlic, rosemary, laurel leaves, nutmeg, coriander seeds, cumin, marjoram pepper seeds and salt
- First you wash the beef bones with warm water.
- Then you put it in the pot you want to make the soup in and roast it for 5 minutes.
- As soon as you’re done roasting, add the water. There will be foam rising up, which you’ll want to skim off constantly so that the broth will be clear in the end.
- While the meat is cooking, half the onions, roast them in a separate pan until they’re brown and add them to the soup.
- Clean and wash the other vegetables.
- After about 1 1/2 hours add the vegetables and spices to the soup
- If needed, add water until there’s about 1,5 l in the pot
- Cook for another half hour or until the vegetables are soft
- Pour the soup through a strainer
Serve the soup with the meat and the vegetables (but without the spices!) and garnish it with the chives. You can also add dumplings or noodles to the soup – just make sure you add this after step no. 9!