Bone broth is basically an immune boosting stock packed with minerals which you get by boiling bones of healthy animals, poultry or fish for several hours. Boiling time assures that minerals such as calcium, magnesium, and phosphorus transform to liquid nectar along with collagen. These minerals are known to be essential for bone and teeth health as well as to boost the immune system, while collagen ensures strong hair, nails and glowing skin. I started drinking this broth when I got pregnant. In spite religiously following doctors instructions and taking supplements, my hair began falling out and teeth gland deteriorating. It was after I replaced one tea intake with broth that process stopped and after a while I noticed things going back to normal.
Now, boiling bones for several hours in tiny apartment that I had, turned out to be problem, but I managed to reduce time to 1,5 hours start to end using presser cooker. I use my mom’s recipe for this soup and I am proud to say it is delicious. Add matzo balls to it or some veggies and have yourself wonderful soup.
2 pcs nice animal bones • 2 medium shallots • 2 carrots • Celery root • Salt • pepper • Left over of baked chicken carcas (optional)
Heat oven to 200 degrees.
Arrange bones on the baking tray and peel and half shallots.
Bake for 30 minutes.
Transfer bones with shallots and liquid released to the presser cooker and add washed celery root and cleaned and ruffly cut carrot.
Add chicken carcas, if you have it, but it will work without it as well.
Season with salt and pepper and cover with 2 liters of water.
Cook for 50 minutes after it starts boiling.
When it’s safe, open presser cooker and sift liquid through fine sieve.
Repeat once again using muslin to have clear tea like liquid.
2 egg whites • 1 egg yolk • Semolina • Salt • pepper • Few chive sprigs nicely cut
Whip egg whites unil stiff peaks form.
In a separate bowl mix egg yolks with semolina and seasoning.
Gently fold in whipped egg whites and chopped chives.
Pour the broth into a pot and bring it lightly to boil.
Using tea spoon gently spoon little by little matzo balls mixture.
Continue cooking for about 2-3 minutes and serve with some parsley sprinkled over it.