How to Choose the Best Bones for Broth
When selecting bones at the market, opt for smaller, flat or round bones with an abundance of fresh, red meat. These make for a tasty broth that will enhance your soup, not overpower it. Also, ensure the bones are fragrant and devoid of any off-putting odors to maintain the health benefits of your dish.
Ingredients for Vegetable Bone Broth Soup
Pork Bones: 400g
Beetroots: 2 small
Chayote: 1
Carrot: 1
Potatoes: 2
Scallions: 2-3 stalks
Coriander: 3-4 sprigs
Seasonings: Broth powder, salt, MSG (optional)
Delicious Bone Broth Vegetable Soup
Cooking Instructions for Bone Broth Vegetable Soup
Step 1: Prepare the Ingredients
Ask your butcher to cut the pork bones into manageable pieces. Once home, briefly blanch the bones in boiling water to remove any impurities and unpleasant odors. Peel and chop the vegetables into bite-sized pieces and give them a good rinse. Finely chop the scallions and coriander.
Step 2: Simmer the Bones
Place the bones in a pot with a little broth powder and add water. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer for at least 45 minutes, or until the bones are tender and the broth is flavorful. You may use a pressure cooker to expedite this process.
The Art of Bone Broth
Step 3: Cook the Vegetables
Once the bones are tender, add the prepared vegetables and continue to cook for 20 minutes, or until the vegetables are tender. Adjust the seasoning to your taste, adding the scallions and coriander just before serving. And there you have it—a hearty and nutritious bone broth vegetable soup!
Step 4: Serve
Ladle this delicious soup into bowls and enjoy its warmth, vibrant colors, and enticing aroma. With its variety of ingredients, this soup is a wonderful addition to any family meal.
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