Bone broth is a traditional dish that is cooked according to your preferences, tastes, and regions. Served with fresh bread, hot cakes or pita, hot peppers, onions and sour cream as you like, in a mixture of tastes, flavors and textures, it is the main dish on the table.
They are found in the region of Moldova, Bukovina and Dobrogia, but also in the territory of Maramures and captivate you from the first sip.
Bone soup is a traditional Romanian food
Whether they are made from pork or beef bones, they are preferably smoked well to give the cooked dish a special taste and aroma. A quick and easy bone broth is needed 4 large bones of pork or beef, 3 onions, 2 carrots, 2 peppers, parsnips, 3 large potatoes, 3 large tomatoes, 6 liters of water, salt, an egg and a bunch of fresh parsley, After tasting vinegar, lemon juice or borsch to flavor the stew, this fresh taste of bone broth brings out. The estimated preparation time for this traditional recipe is approximately 60 minutes.
Defrost the meat and let it boil until foam appears on the surface. Remove the meat from the water, rinse it under running water and let it dry for a few minutes. Add the meat again in 6 liters of water, put in a large saucepan with 1 teaspoon of salt and leave on the stove over medium heat.
Vegetables, onions and peppers are cleaned and washedCut into small cubes, except for the tomatoes, and add to the boil with the meat. Leave it to soak for 15 minutes. After the carrot pieces are cooked, chop the tomatoes finely and add them to the soup pot. Beat an egg with juice from cooked meat and vegetables. Taste the soup with salt and add to taste if needed. Turn off the stove, and add the beaten egg first with constant mixing, then finely chopped parsley. Cover the saucepan with a lid and leave for 5 to 10 minutes to taste, until all the flavors and aromas blend.
You can’t go wrong with this recipe for bone broth
Soup with lots of vegetables and tender meat is what pleases everyone, and when the bones are used, the soup becomes more consistent and flavorful. Pork or beef bones can be substituted as desired With veal bones, lamb bones or even chicken backs or wings, depending on what you prefer each region or region of Romania that we want to bring to the dish.
When serving, add sour cream or yogurt and beat with beaten eggs and sour cream. It’s an easy and simple recipe to cook with, and attention to detail is required for a taste that meets expectations. Because it is a traditional greasy Roman dish, no oil is added to bone broth.
