Homemade soups are not only comforting, but they are also a good source of nutrients. Virtually every country or territory has its own types of soups. Another advantage of homemade soups is that they also taste better. Especially when they are cooked with fresh natural ingredients. They can be eaten with bread, starch, or on their own, especially during the winter. They’re among the easiest foods to make, and cubed and packet soups have nothing like the flavor and texture of their homemade counterparts. Virtually any ingredient can be used, from vegetables and even fruit to meat and poultry, or as a mixture of these.

A very important ingredient in the soup is broth and it is well worth the time and effort to make one at home. For many people, the idea of ​​making beef broth or any type of broth sounds daunting, but it doesn’t have to be. It’s a good way to take advantage of fresh vegetables from your garden. Stock cubes save time and are convenient to use but should be avoided if possible because they tend to contain a lot of salt. Here’s a simple beef broth recipe that you can make ahead of time and keep in the freezer for up to forty-five days. Please note that it can only be stored in the freezer as it deteriorates quickly.

Utensils: large saucepan, slotted spoon, strainer.

Ingredients: a kilo of bone marrow and tibia, a large onion, two large carrots, a bouquet garni, five grains of black pepper.

Procedure: Ask your butcher to cut the bones into small pieces that you can handle.

Wash the bones well and place them in a large saucepan.

Add about two quarts of water to cover the bones.

Add half a tablespoon of salt.

Bring to a boil and skim off the foam with a slotted spoon.

Cook the broth over low heat for two hours keeping the saucepan half covered. Be sure to browse occasionally during this time.

Peel and quarter the onion, peel and chop the carrots.

Add the onion, carrots, bouquet garni, and peppercorns. Then continue to simmer for another two hours adding more water if the level falls below the level of the bones.

Remove the broth from the heat and strain through a strainer.

Let them cool, remove the fat with absorbent kitchen paper. Use immediately or store in the freezer.

This meat broth can be used to prepare vegetable soups, meats, stews, stews and broths.