Bone broth soup – a mainstay in my Ukrainian culture and life growing up as a farmers’ granddaughter. Soup stock was made consistently – there was never a week that went by, that we didn’t have soup – always from the bones. Our back-bone (no pun intended) staples were onions, garlic, and stock in comparisons to now, where pantry staples are considered to be bread and milk. To be honest, cans of soup or ready made food didn’t exist in our home, and the concept of quick convenience just wasn’t in our mindset.
Broth has big benefits for Bone (what else?) and joints. Basically, broth is an infusion by boiling healthy animal bones – fish, chicken, turkey, lamb, or beef, and essentially pulling the minerals out and into the fluid. As a result, it becomes a highly nutrient dense food laced with collagen, magnesium, calcium, and phosphorous – crucial minerals which are often lacking in our western society convenience food diets.
Bones also have protein – at least 50% by volume; as the bones cook down, the protein matrix break down into gelatine which consists of several non-essential amino acids – proline and glycine. In addition to GAGs (glycosaminoglycans), such as hyaluronic acid, glucosamine, and chondroitin sulphate, these form the building blocks of connective tissue formation, such as in tendons and ligaments, as well as improving the health of skin, nails, and hair. Bone broth is excellent for digestion as well, given that glycine helps increase stomach acid production and effective for treatment of ‘leaky gut syndrome’.
Bone broth also is wonderful for immune boosting and now that the seasons are changing here, it will be once again become a staple in my house – oh, and the kids love it too(!) especially when they walk into that cesspool called School.
So, when searching your bone sources, always look out for either grass-feed beef, chicken or wild fish. The health of the animal is critical here, so ask questions of your meat! But honestly, any animals bones will do – I personally love chicken and cook a lot of chicken broth, however beef bones are popular as well. Add backs, necks, feet, tails and knuckles to your liquids – they will all work,
That being said, here is my recipe that I grew up with my Ukrainian grandmother making it – weekly. Have fun with it too! Intention is everything in cooking.
Dr. Olena Gill is a Licensed Naturopathic Physician and Registered Acupuncturist (2003). She practices acupuncture and TCM at Indigo Integrative Health/The Mind-Body Connection Centre in Parksville and Squamish, BC.
Disclaimer: No information given here or in any post or page on this site should be construed as medical advice. Always consult your Naturopathic Physician to receive professional evaluation and treatment.
Copyright 2017 Dr. Olena Gill, R.Ac., ND – Indigo Integrative Health. When sharing any post or page from this site, please ensure to share in their entirety with links back to this site. Thank you.