Everyone needs to know how to make Soup Broth Recipe – Beef, Chicken, or Ham bones are a necessity for great flavour. A great stock is the base for a great soup. Buying store-bought stock/broth or using stock cubes is ok when you’re in a hurry, and certainly more convenient.Ok, maybe its never ok to use stock cubes or store-bought stock for soup, that’s just clever marketing. So is store-bought stock tastier and healthier? I hope everyone knows that it’s not.
Have you read the ingredients on the back of some of these stocks? Mostly unpronounceable words and additives, preservatives, lots of flavouring, not to mention the sodium content. It doesn’t take long to make a good tasting stock. The veggies are roughly chopped and thrown into the pot with the soup bones, you don’t have to watch it simmer for 4 hours, the hard parts done! Don’t even peel the carrots, the vitamins from the peels just add to the nutrients in your stock. Some people roast their soup bones before they go into the pot, which is great for flavour, but I’ve never needed to do that before for flavour.
Quickly frying the vegetables brings out a deeper flavour in the stock, and doesn’t add extra dishes from washing the roasting pan. Plus the aroma released from frying onions with celery take me back to my childhood. This Soup Broth Recipe – Beef, Chicken, or Ham works for any of these meats, just not all at the same time.
You could also make a tasty Vegetable Stock recipe if you prefer. For this recipe, I used some left over bone-in leg ham that I had in the freezer. Not only do I have a great bone broth or stock, but some lovely ham pieces to add into my soup. Bon Appetit! Приятного аппетита!
- 2kg Beef Soup Bones, 2kg chicken carcasses, or 2kg Ham Hocks/Bacon Bones
- 3 celery stalks, leaves attached, roughly chopped into a third
- 3 carrots chopped roughly into a third
- 2 onions quartered
- 4-5 cloves of garlic smashed
- 15 whole peppercorns
- 2 sprigs each of fresh herbs - thyme, parsley, oregano
- 2 tablespoons of oil
- Place soup pot on the stove. Heat the oil on high and when its hot, add the onions and carrots and stir for about 10 minutes until caramelizes.
- Add the celery and garlic and continue to caramelize the vegetables for another 5 minutes on medium heat.
- Add your bones into the pot and fill the pot with water.
- Add peppercorns, and the herb sprigs to the pot and bring to a boil.
- When it reaches the boil, simmer on low with a semi-covered lid for about 4 hours. (the longer the better)
- During the cooking process, skim off any impurities off the top while simmering.
- Strain the soup into a colander over a large bowl to remove the big bones and vegetables.
- Using a cheesecloth (muslin), strain the soup again to remove the small impurities to make a clear broth.
- Your stock is now ready to use for your soup. Any excess stock, easily freezes for another meal.