Bone broth is a traditional culinary dish that is cooked according to preferences, tastes and regions. It is served with fresh bread, hot cakes or pita, chilli, onions and cream, to taste, in combinations of tastes, aromas and textures, the bone soup is the main dish of the table.
It is located in the area of Moldavia and Bucovina, Dobrogea, but also in the lands of Maramureș and enchants you from the first sip.
Bone broth, a traditional Romanian culinary dish
Whether it is prepared with pork or beef bones, it is preferable that they are well smoked to give the specific taste and smell to the cooked dish. To make bone broth quickly and easily, it is necessary 4 large pork or beef bones, 3 onions, 2 carrots, 2 peppers, one parsnip, 3 large potatoes, 3 large tomatoes, 6 liters of water, salt, an egg and a bunch of fresh parsley, taste vinegar, lemon juice or borscht to flavor the soup, this will accentuate the fresh flavor of the bone broth. The estimated time to prepare this traditional recipe is around 60 minutes.
Thaw the meat and let it boil until the foam comes to the surface. Remove the meat from the water, rinse it under running water and let it drain for a few minutes. Add the meat again to 6 liters of water, put it in a large pot with a teaspoon of salt and leave it on the stove over medium heat.
Vegetables, onions and peppers are cleaned, washed egcut it into cubes, minus the tomatoes, and add it to the stew along with the meat. Leave to soak for about 15 minutes. After the carrot pieces are cooked, finely chop the tomatoes and add them to the saucepan. Beat an egg with the juice of the meat and the boiled vegetables. Taste the salt soup and add more to taste if needed. Close the heat, first add the beaten egg, always stirring, and then the finely chopped parsley. Cover the pot with a lid and leave it for 5-10 minutes, as desired, so that all flavors and smells interpenetrate.
You can’t go wrong with a bone broth recipe like this one
Everyone likes a soup with lots of vegetables and tender meat, and when bones are used, the soup takes on even more texture and flavor. Pork or beef bones can be substituted as desired with veal, lamb bone or even chicken back or wings, depending on everyone’s preferences or the area of Romania that we want to bring to the plate.
At the moment of serving you can add cream or yogurt and you can dress it with beaten egg and cream. It is an easy and simple recipe to cook, and the attention to detail must be enhanced for a taste that meets expectations. Since it is a traditional Romanian fatty dish, no more oil is added to the bone broth.
