Ardent vegetarians, especially those who flirtatiously wrap themselves in a fur coat made of natural fur, it is better to step away from their blue monitors and spend time thinking about the dangers of animal fat, cholesterol and protein. Well, or cook buckwheat cutlets, along the way writing to all the subscribers of their Instagram account what correct and "clean" life they lead. The topic of bone broth will obviously not be to some people's taste, but the reality is that many people eat it and are not going to deny themselves this.
Some time ago, my friend had to operate on her knee - an old injury made itself felt at the most inopportune moment. Even before the planned intervention, she thought about how she would recover and asked the doctor which chondroprotectors would be better for her to order. Of course, the doctor said that everything depends on the capabilities of her wallet - now there is such kind of good in pharmacies, just take out the bills. I recommended that my friend go the easier way: cook rich bone broth at home and cook soups on it. I must say, my idea was met without enthusiasm, my friend tried to lose weight by removing all fats from the diet, so the bone broth could not end up in her kitchen.
As they say, the owner is a master. For me personally, "extract from corpses" - and this is what ardent opponents of eating meat call bone broth - an integral part of the diet. Remember, our mothers and grandmothers cooked soup with bone broth, Soviet nutritionists prescribed broth as a remedy, and what was worn by everyone who ended up in a hospital bed? Right! Rich hot broth!
With the collapse of the Soviet Union, Soviet dietology was also almost anathema. We began to adopt foreign experience, every now and then telling each other horror stories about the dangers of jellied meat, sauerkraut and other dishes familiar to Soviet people. The advocates of proper nutrition scared about cholesterol, improper fats and the dangers of eating animal corpses. I confess, I myself am a sinner, for a long time I did not eat meat, considering it a poison that destroys my body. However, as the famous TV presenter says, this is a completely different story.
Today, it seems, we have begun to remember the forgotten old. For example, in North America, fermented vegetables and, yes, bone broth are gaining popularity. I must say that the latter is a component of the keto and paleo diets popular today. If you suddenly do not know, then the keto diet has proven itself perfectly in the treatment of patients with epilepsy and children with ADHD (who is not in the subject, and thank God, but those in the know do not need to decipher the abbreviation).
Bone broth contains few calories, but its composition can give odds to many products. It contains vitamins K2, A, zinc, iron, selenium, boron, manganese, omega-3 and omega-6 fatty acids, as well as derivatives of essential amino acids. All this on the shelf with bones that you often bypass in the supermarket.
The broth will help with intestinal problems, reduce the risk and manifestation of allergies, improve the condition of nails, hair and skin, and normalize sleep and brain function. Magic elixir, right? And how he restores strength in case of illness and colds, I was convinced from personal experience. Rolling around with a temperature under 39, all I could pour into myself was warm bone broth (fortunately, I always have a tray of this potion in the freezer). And how wonderful a high-intensity or strength training goes after eating soup in such a broth - fitonies, having breakfast with granola or oatmeal, never dreamed of. No dizziness and loss of energy, checked repeatedly.
If you suddenly (I hope!) Decide to try to cook broth from the bones yourself, you need to remember some simple rules. It is better to do everything right at once than to stuff yourself with bumps. Life will supply them to you, but here it is better to follow the beaten path. So, the list of your purchases in the supermarket is as follows (believe me, you will not spend extra money on this, the price of the issue is a penny, and if you think about the benefits, then nothing at all).
Beef soup set
Chicken (or turkey) necks
Chicken soup set (these are most often backs)
Dried parsley root, celery, parsnip
We don't need everything at once. The main thing is that chicken (turkey), pork, beef should be included in the broth. The other day I cooked a broth of beef ribs, pork hoof, turkey neck and chicken backs. You will need the largest saucepan (it makes no sense to cook this at once), all the meat ingredients are put into the pan and poured with cold (!) Water. You can forget about horror films and draining the first water, if you are afraid of dangerous ingredients in meat, forget about the meat section of the store. There is no need to drain the water from the broth, not a single culinary source mentions this.
When foam begins to form on the surface, it must be immediately removed with a slotted spoon. Yes, there will be a lot of foam, but here you just have to be patient. When the water boils, you need to reduce the heat so that the broth only slightly showed signs of life - a barely noticeable stir. Here you can add a whole onion, carrots and dry roots. Do not close the pot with a lid; the chef taught me this wisdom at a culinary master class. No broth is cooked under the lid, forget forever this relic of the past, if suddenly it was sitting in you.
Boil rich bone broth for at least 6 hours. Better 8. During the cooking process, you can take out the bones, remove the leftover meat from them (they can be used to cook anything), and throw the bones back. For half an hour or an hour before the end, you can add bay leaf to the broth. The chefs do not recommend salt the miraculous elixir. When the broth is ready, the main thing is to chill it as soon as possible! It is an excellent medium for the growth of microorganisms, and if they love it so much, then it is very useful - why don't you get another point in karma? Prepare ice or very cold water in advance, turn the freezer to super mode. Pour hot broth into trays, dilute with ice, and stuff immediately into the freezer.
You don't need to filter the broth, yes, you will make it more beautiful (although who needs it?), But reduce the amount of fat, which will affect its taste and make it less nutritious.
The broth is perfectly stored in the freezer, use it to make soups and sauces. Believe me, when bone broth soup enters your diet, you will experience a different quality of life. I sincerely think that Soviet dietetics is not at all devoid of meaning (on its basis, by the way, diets in North America are now being developed), and the return to the forgotten old is a good sign. Nevertheless, the Soviet generation was many times healthier, and most of the population had never heard of diabetes.
By the way, my friend, who operated on her knee, is now eating broth by both cheeks. He helped her not only quickly and efficiently recover after a difficult operation, but also lose 15 kilograms. Are you ready to try?