There’s an expression used in Latin American kitchens that sums up the mystical power of a good bone broth.
“Good broth resurrects the dead.”
The word “dead” also pretty much sums up what many people thought about Kobe Bryant’s career when the aging Los Angeles Lakers star ruptured his Achilles tendon.
Then he fractured his knee.
And yet, this season, at the age of 36, Bryant not only returned, he thrived.
Averaging 22.3 points per game (ninth best in the NBA) on a pair of legs that have logged more than 46,000 minutes on NBA hardwood.
He and his coaches credit much of his quick recovery — as well as his longevity — to chicken and vegetable soup.
Not just any soup, but a broth made from BONES.
Bone broth has quietly but steadily become a daily staple of Bryant’s diet over the past three years. It’s the foundation of his pregame meal at home and on the road, and the Lakers put in long hours to make sure it’s carefully prepared for him at all times.
“I’ve been doing the bone broth for a while now,” Bryant said. “It’s great — energy, inflammation. It’s great.”
Now, as a regular newsletter reader, you know that we LOVE bone broth around these parts. And you also probably know that it is an amazing super food — it’s been shown to:
- Reduce inflammation
- Ramp up mental focus and energy (memory too)
- Improve your digestion, adrenals, bones & teeth
- Promote healthy joints, tendons, and ligaments
- Improve the function of your immune system
- Reduce wrinkles, banish cellulite, and improve the quality of your skin
And of course, a lot more!
Bone broth is filled with an abundance of healthy minerals, fat-soluble vitamins, amino acids, protein, collagen, and gelatin — all combining to give you immense nutritional benefits.
Made the right way, this yummy broth tastes like gravy, and it’s one of the “ancient secrets” that made our hunter-gatherer ancestors strong, potent and disease free.
I had come across this claim via newsletter I subscribe to & thought to include some great bone soup broth recipes for all of us to enjoy. I was raised with soups & broths cooked by my mother using methods & recipes from her mother country Poland. Not all these soup/broths are from Poland.Polish soups later
1…Rosol • Polish chicken broth using chicken bones & meat
in Polish: rosół ♫
One of the most important traditional Polish soups is rosol. Rosol, a kind of Polish broth, is a not-thickened clear soup made with chicken meat and bones. Usually, the Poles serve this food with a pasta of the tagliatelle type. Sometimes rosol is dished up with a home-made traditional Polish pasta called kluski or makaron. For many years, rosol was being considered a sort of noble soup. Hence, on account of a respect for the Lord’s Day, Polish chicken broth was served at Sunday dinner in many Polish families. This broth, rosol, is certainly a national Polish dish. This soup originally rose as the effect of long-term cooking of meat which a long time ago was preserved by salting and drying. They called this stock rozsol, which meant ‘make less salty’, hence its Polish name.
Polish broth is a dish which is being prepared for a relatively long time. At first fowl along with the combination of vegetables known in Poland as “wloszczyzna” is being cooked. In order to make a tasty and thick Polish broth one should begin by cooking with cold water, slowly leading to boiling temperature. Such a way of cooking makes the majority of ingredients, meat and vegetables, to be extracted to stock, which after seasoning becomes a broth.
For a lot of years rosol was considered to be a kind of a noble soup and on account of the respect for the Lord’s Day – Sunday, broth was traditionally served on that day in most Polish families. Today this tradition isn’t cultivated anymore in all Polish homes, also because of the long time required by the preparation of the broth.
2…Old Fashioned Vegetable Beef Soup Recipe
This hearty, economical, old favorite has flavor unequalled by any ready-made version – well worth the time it takes. Cooking the meat on the bone adds a step to the process but provides a richer, deeper flavor. Amount and variety of vegetables can be varied to suit preference and availability. Reheats well – and tastes even better the next day.
- 2 pounds meaty soup bones, short ribs or oxtail (in segments)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder (optional)
- 2 tablespoons oil
- 3 large carrots
- 3 stalks celery
- 1 large onion
- 2 large potatoes
- 1/2 pound green beans
- 4 cups chopped tomatoes, canned or fresh
- 1 tablespoon chopped fresh herbs of choice, or 1 teaspoon dried (optional)
- Trim excess fat from soup bones. Mix salt, pepper, paprika and garlic powder; rub all over meat.
- Heat oil (or some of the trimmed fat) in soup pot and brown meat over medium heat. While meat browns, chop onion, one of the carrots and one celery rib. Add to meat when its about finished browning.
- Add 6 cups water and adjust heat to maintain a simmer. Cover and cook until meat is tender, about 2 hours.
- Add herbs (if using) and remaining vegetables, cut into bite-size pieces. Simmer until potatoes are tender, 20 – 30 minutes. Taste soup and add salt and pepper as needed. Scoop out soup bones and discard, returning all edible meat to the pot. If soup seems fatty, let stand until fat rises to surface and skim it off. (If time allows, chill soup and lift off solidified layer of fat.)
3…Beet Borscht with Beef with bones and Cabbage Recipe
This unique borscht recipe becomes a hearty stew-like meal with the addition of beef, bones,cabbage, carrots, and leeks. The flavor of the soup intensifies if it is made ahead and then reheated before serving.
- 15 ounces beets – sliced, drained (reserve juice) OR 5-6 fresh beets sliced
- 2 tablespoons olive oil
- 1 pound stew beef & 6 meaty bones
- 3 leeks – finely sliced
- 2 carrots – large, diced
- 1 can diced tomatoes 14 1/2 oz.
- 1/2 head green cabbage, chopped
- 6 cups water
- 2 tablespoons tomato paste
- 5 tablespoons dill – fresh, divided, chopped
- 5 tablespoons red wine vinegar
- 1/4 cup brown sugar – more to taste
- salt and pepper to taste
- sour cream and dill for garnish
- 6 bay leaves
- 2 large potatoes diced
- In large pot, heat oil over medium heat.
- Season beef with salt and pepper and brown in oil for 5-10 minutes.
- Remove with slotted spoon to plate and set aside.
- Add another tablespoon olive oil in the same pot and add leeks and carrots. SautÃƒÂ© until softened, about 7-10 minutes, stirring occasionally.
- Add the beet juice, beef, tomatoes with liquid, cabbage, carrots sliced,water, tomato paste and 3 tablespoons fresh dill & bay leaves. Stir to scrape up any bits from bottom of pan.Add meaty bones to hot water
- Bring to simmer over medium heat.
- Cook for about 1 to 1.5 hours.
- Add the beets, vinegar, sugar, and salt and pepper to taste. Simmer 5 more minutes.
- Ladle borscht in bowls and garnish with sour cream and dill.
- Serve with warm bread or crackers.
4…Beef Bone Broth
The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups
- Makes about 8 cups of broth, depending on cooking time
- Active Time
- 30 minutes
- Total Time
- 9 to 24 hours
- 4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
- 2 medium unpeeled carrots, cut into 2-inch pieces
- 1 medium leek, end trimmed, cut into 2-inch pieces
- 1 medium onion, quartered
- 1 garlic head, halved crosswise
- 2 celery stalks, cut into 2-inch pieces
- 2 bay leaves
- 2 tablespoons black peppercorns
- 1 tablespoon cider vinegar
- Special equipment:
- 6-quart (or larger) stockpot or a large slow cooker
- Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
- Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
- Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
- Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
5…Slow Cooker Bone Broth
- Yield-8–10 Servings
- Active Time-10 minutes
- Total Time-24 hours
- 10–12 pounds beef bones
- 2 tablespoons apple cider vinegar
- 2 onions, peeled and quartered
- 2 carrots, peeled and cut in half
- 2 celery stalks, cut in half
- 2 bay leaves
- 2 tablespoons peppercorns
- 4 stems parsley
- 1 teaspoon salt
- 1. Place the beef bones in the slow cooker, and place the remaining ingredients on top.
- 2. Add enough water to the slow cooker to cover everything.
- 3. Cover, set the slow cooker to high, and cook for 24–72 hours.
- 4. Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.
This recipe was originally published on Weelicious as “Slow Cooker Bone Broth”.