Here, I posted this elsewhere but it should be discussed in a general section asking about bone broths and proper ingredients. What I'm making is a night-shade free bone-broth soup. I'm interested in finding ways to improve or add new flavors to this, while keeping it night-shade free. Oh, also I don't eat chicken or poultry, so I'd like to keep it beef, pork or seafood only.
What I call bone broth is actually soup made with bone broth. Here're the ingredients for the soup, which I boil in a large pot separately:
- Sliced carrots 400g
- Broccoli florets 150g
- Cubed butternut squash 200g
- Yuca, sliced 250g
- Diced beef 0.5 lb
- Liver, diced after being pan-fried .75 lb
- Zucchini 400g
- Salad shrimp 180g
- Celery: read from someone here that celery will make the soup last longer. Actually, the exact opposite seems to be happening! Whenver I use celery, the soup spoils quicker and the smell of celery can be pretty disquieting. No celery anymore.
For my bone broth, I get about 2 lbs. of marrow bones (not grass fed) which I boil for about 2-3 hours with a cup of vinegar. I stop when the marrows come out and throw away the bones then.
Then I mix the bone-broth base with the soup (the ratio is 1:8 broth to soup). Spray some salt, black pepper, and turmeric. When I'm ready to have a bowl of soup, I also add some Nori, more turmeric, and a tablespoon of Gold's beet horseradish (ingredients: salt, vinegar and grated beets).
This has enabled me to bypass all nightshade spices like paprika, cayenne pepper, chili, and red pepper powder, all of which I would have thought I never could do away with. How fast our palette can change. (Also, I use yuca, not potatoes.)
Sometimes I also put some kale and a tablespoon of EVOO, which gives the soup more richness, as if you would need it! I always microwave the soup and put the spices and nori in after it's been microwaved.
The resulting bone-broth soup lasts for 1.5 weeks: by 2 weeks, you can smell something spoiling (but I used to still drink it anyway, hoping it was veggies not the meat).
I know that grass-fed bones and liver are teh the way to go. However, too hard to find now and I don't order enough for mail order. The Whole Foods in my area only sell grass-fed ground beef and some cuts. Too much work to dice them.
PS: Now experimenting with adding some lentils, which don't seem to bother me (red kidney beans do). I soak lentils for a week (even though it's not required), change water frequently, then boil (3 cups water for 1 cup lentils), and store them separately. Add about 50g of lentils per bowl before microwaving. Tastes ok but at this point, too many things in the soup. I would do either yuca or lentils, not both. Both add some starch which enhances the flavor.
