Bone broth is a healthy and nutrient-rich dish. This broth consists mainly of gelatin, the main component of collagen, and is also saturated with important amino acids for the body. Useful bone broth will be those who have problems with the joints, with the gastrointestinal tract, after fractures, as bone broth is rich in calcium. Bean soup with bone broth turns out to be flavorful, rich, delicious and satisfying.
To prepare bone broth, you need to take bones (beef, pork or lamb). Wash the bones in cold water, changing it two or three times. In a deep pan of small diameter, put the prepared bones and fill them with cold water.
Put the pan on the stove, bring the contents to a boil, and then carefully remove all the foam from the surface with a skimmer. Reduce the temperature, preventing further rapid boiling. Beef and lamb bones should be cooked for about 4–4½ hours, and veal and pork bones-2-3 hours. After an hour, put the onion, and continue to cook over low heat. 40 minutes before the broth is ready, put in it, carrots, potatoes and salt.
Next, add the coriander and Khmeli-suneli.
At the end of cooking (5 minutes before readiness) put white beans in the broth.
Bone broth can be either completely transparent or cloudy. This depends on the presence of protein substances and fat. The hot broth should have a glistening fat. Bon Appetit!