Marrow Bone Soup
Updated: Feb 18
Happy Thanksgiving! I am grateful for my family and missing my grandmothers and great grandmothers in whose steaming kitchens I ate, laughed and learned the ways of cooking deeply nourishing food. Some family food traditions, like haggling over the turkey heart, I've quietly let slip. But bone marrow soup is a keeper! I drink a cup of this bone-warming and mineral-rich soup on the daily during cold weather. If you are roasting meat this holiday weekend, see what you think of this recipe ----
Bone Marrow Soup (Deeply nourishing. For strength, immunity and to build blood) With conventional pot: -Place 2 pounds organic marrow bones or poultry carcass + bones and wings in large pot of water (or veggie stock) with 2-3 TBS. rice vinegar and 6 slices of fresh ginger root (to neutralize the meat toxins). Adding chicken feet will increase gelatin. -Boil for 2 hours. (At the beginning of boiling, skim off the gray foam). -After 2 hours let broth cool down and then skim the fat off the top. -Add more water. -Boil again for 2 more hours. - Let broth cool down again. Place in fridge for a few hours (or overnight). Skim off remaining fat, and remove bones. With pressure cooker (highly recommended): -Place 2 pounds of bones - with 2-3 TBS. rice vinegar and 6 slices of fresh ginger root (to neutralize the meat toxins) - in pressure cooker and cover with water or veggie stock. -cook for 1/2 hour to 1 hour -Let it cool down and place pressure cooker in fridge for a few hours (or overnight). -Open pressure cooker and remove solidified fat and bones. After either cooking method: -Freeze in small containers, and drink 1-2 bowls a day. -Add in 1 tablespoon miso paste to bowl when serving (Optional. Good for probiotics and flavor). After making the marrow stock, it can be used as a base of any kind of soup or congee. Add in veggies, lentils, meat to suit your condition. Or, you can just have it plain.