For hundreds of years, traditional fermented foods, such as pickles or fermented dairy products, have been recognized for their health benefits. Bone soup (or Grandma’s classic chicken soup) is now known for its anti-inflammatory properties. Bone broth can be made from: chicken, beef, pork or fish.
Bone broth is recommended both for colds and flu, but also for certain conditions: inflammatory bowel disease (Crohn’s disease or ulcerative colitis), digestive problems, allergies, arthritis, asthma. Bone broth is rich in nutrients, is easy to digest, has falvour and healing properties. Bones, ligaments, tendons, which we do not normally eat, are boiled and thus release important nutrients such as collagen, proline, glutamine and glycine, which reduce inflammation in the intestine and the body. Bone broth also contains minerals that are easily absorbed by the body: Calcium, Magnesium, Phosphorus, Sulfur. It also contains chondroitin sulfate and glucosamine, the basic components of chondroprotective food supplements (joint supplements, recommended in osteoarthritis).
Bone Soup Recipe
Ingredients:
- 1 kg beef / pork / chicken bones (with meat)
- 1 piece carrot
- 1 piece root parsley
- 2 stalks celery
- 1 piece yellow onion
- 3 cloves garlic
- 2 spoons apple cider vinegar
- 2 pcs bay leaves water
In a large pot 4-5 liters add the pieces of bone with the meat, washed and cleaned vegetables, vinegar and water to the top. Leave only 2 cm up. If you use the classic pot then set the fire as low as possible and use a lid. You can boil the soup from morning to evening or overnight. The slow cooker is set to low for about 20 hours. No need to lift the lid in the meantime. After boiling, leave it to cool a bit to make it easier to handle. Strain well. The bones are thrown away, the soup as such or only the liquid obtained can be consumed. Use immediately or freeze. Jars, pans, zipped bags or ice packs can be used.
