Here, I posted this elsewhere but it should be discussed in a general section asking about bone broths and proper ingredients. What I'm making is a night-shade free bone-broth soup. I'm interested in finding ways to improve or add new flavors to this, while keeping it night-shade free. Oh, also I don't eat chicken or poultry, so I'd like to keep it beef, pork or seafood only.
What I call bone broth is actually soup made with bone broth. Here're the ingredients for the soup, which I boil in a large pot separately:
- Sliced carrots 400g
- Broccoli florets 150g
- Cubed butternut squash 200g
- Yuca, sliced 250g
- Diced beef 0.5 lb
- Liver, diced after being pan-fried .75 lb
- Zucchini 400g
- Salad shrimp 180g
- Celery: read from someone here that celery will make the soup last longer. Actually, the exact opposite seems to be happening! Whenver I use celery, the soup spoils quicker and the smell of celery can be pretty disquieting. No celery anymore.
For my bone broth, I get about 2 lbs. of marrow bones (not grass fed) which I boil for about 2-3 hours with a cup of vinegar. I stop when the marrows come out and throw away the bones then.
Then I mix the bone-broth base with the soup (the ratio is 1:8 broth to soup). Spray some salt, black pepper, and turmeric. When I'm ready to have a bowl of soup, I also add some Nori, more turmeric, and a tablespoon of Gold's beet horseradish (ingredients: salt, vinegar and grated beets).
This has enabled me to bypass all nightshade spices like paprika, cayenne pepper, chili, and red pepper powder, all of which I would have thought I never could do away with. How fast our palette can change. (Also, I use yuca, not potatoes.)
Sometimes I also put some kale and a tablespoon of EVOO, which gives the soup more richness, as if you would need it! I always microwave the soup and put the spices and nori in after it's been microwaved.
The resulting bone-broth soup lasts for 1.5 weeks: by 2 weeks, you can smell something spoiling (but I used to still drink it anyway, hoping it was veggies not the meat).
I know that grass-fed bones and liver are the way to go. However, too hard to find now and I don't order enough for mail order. The Whole Foods in my area only sell grass-fed ground beef and some cuts. Too much work to dice them.
PS: Now experimenting with adding some lentils, which don't seem to bother me (red kidney beans do). I soak lentils for a week (even though it's not required), change water frequently, then boil (3 cups water for 1 cup lentils), and store them separately. Add about 50g of lentils per bowl before microwaving. Tastes ok but at this point, too many things in the soup. I would do either yuca or lentils, not both. Both add some starch which enhances the flavor.
asked byNamby_Pamby (5152)
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on April 12, 2012
at 03:23 AM
Broccoli florets have never gone well for me in a soup except cream soups, they just don't have enough structure to work as a soup vegetable. The trick with celery is using full stalks and throwing them away for the preliminary broth formation and then using small slices in the final soup. Same with carrots.
on October 31, 2011
at 07:07 PM
Your soup sounds very nice. Mine is even more simple, but frankly I don't hesitate to eat peppers if I feel like them. My typical bone broth stew starts with marrow bones and any other raw meaty bones I've removed from recently purchased beef. I personally like what celery and onion do, so I include them. Sometimes that's it--no veggies, no spices at all and I use the thoroughly cooked marrow/broth in skillet meals with meat and vegetables. For boiled dinners, my favorite additions are a few carrots, cauliflower or broccoli or both and cabbage. Again, I frequently cook other meats and veggies in a skillet and add the slow-cooked stew as the final ingredient. The fat in the skillet blends with the bone broth to make a yummy sauce and it all gets eaten.
on October 31, 2011
at 06:51 PM
you could always add uncooked eggs and let it noodle up in the boiling broth.