Add 1–2 tablespoons of bone broth powder to an empty glass or cup, pour 200 ml of hot water over it, and stir well to avoid clumping. Season to taste. Add bone marrow (beef bone marrow fat) or 100% beef kidney fat, and in just 2 minutes, you'll have your incredibly nutritious homemade soup.

Another way to use premium bone broth powder is to sprinkle it over meals like a seasoning. Or use it in place of protein powder in shakes, pancake, or waffle recipes.

Another way to use premium bone broth powder is to sprinkle it over meals like a seasoning.

It is recommended to either stir the powder into hot water using a milk frother or to use a protein shaker to prepare your bone broth in just a few seconds.

A bone broth often does not taste like a classic soup, because its preparation, composition, and purpose are quite different:

1. No typical soup ingredients

Classic soups usually contain:

• carrots, celery, leeks
• herbs and spices like parsley, pepper, nutmeg

Our bone broth, however, consists only of bones and water – no vegetables, no spices, no salt, meaning less umami, less sweetness, and less depth in taste.

2. Long cooking process, different flavors

Our bone broth is simmered for many hours (72 hours) to extract as much collagen, minerals, and gelatin from the bones as possible. This results in mild, almost neutral-mineral flavors, which have little in common with classic 'soup taste'.

3. Focus on nutrients, not flavor

Our bone broth is more of a functional drink, consumed for its benefits for joints, skin, gut, and immune system – not primarily for its taste. Many people drink it plain or simply with a little salt.

4. Lack of fat & roasted flavors

If the bones were not roasted beforehand, the typical roasty, meaty aroma is missing. Also, the fat is often skimmed off – making the broth taste relatively flat.

Tip:

Simply add a little salt, spices, and fat, and you'll have a very nutritious soup.

A "bone broth" is a clear, rich, and nutrient-dense broth made by slowly simmering animal bones—and often also meat, vegetables, and spices. The term "bone broth" comes from English, but the concept of bone broth is known across many cultures and traditions around the world. To make bone broth, beef, chicken, pork, or fish bones are typically used. These are soaked in water and then slowly simmered for an extended period, often 12 hours or more. During the cooking process, the bones, meat, connective tissues, tendons, and collagen break down and release nutrients into the broth, resulting in a rich, gelatinous consistency.

Bone broths are valued for their numerous potential health benefits. They are rich in minerals such as calcium, magnesium, and phosphorus, and contain gelatin, collagen, and amino acids, which are believed to support healthy skin, hair, nails, and joints. Many people also drink bone broth to soothe the gastrointestinal tract, strengthen the immune system, and reduce inflammation. In addition, bone broth is often used as a base for soups, stews, sauces, and other dishes to add extra flavor and nutrients. Preparing bone broth requires time and patience, but it is a delicious and nutrient-rich addition to a balanced diet.

Here’s a simple recipe for beef bone broth you can make at home. Keep in mind that the preparation time for bone broth is long.

Ingredients:

• 2–3 kg beef bones (marrow bones or bones with meat remnants)
• 2 onions, roughly chopped
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 4–5 cloves of garlic, roughly chopped
• 2 tablespoons apple cider vinegar (helps extract minerals from the bones)
• A handful of fresh herbs (e.g., parsley, thyme, rosemary)
• 1 teaspoon black peppercorns
• 2 bay leaves
• 4–5 liters of water

Instructions:

1. Preheat the oven to 220°C (430°F). Place the beef bones in a large roasting pan or on a baking sheet and roast them in the preheated oven for about 30 minutes to intensify the flavor.
2. While the bones are roasting, prepare the vegetables. Roughly chop the onions, carrots, celery, and garlic.
3. Remove the roasted bones from the oven and place them into a large pot. Pour the vinegar over the bones and fill the pot with cold water until the bones are just covered.
4. Place the pot on the stove and bring the water to a boil. Then reduce the heat to a very low level so that the broth only gently simmers. You don’t want it to boil vigorously, as this can cause cloudiness and loss of nutrients.
5. Add the chopped vegetables, herbs, black peppercorns, and bay leaves. Let the broth simmer for at least 8–10 hours—the longer, the better. Many people let it simmer overnight.
6. During the cooking process, foam and impurities may rise to the surface. You can skim these off regularly to keep the broth clear.
7. Once the broth has simmered long enough, remove the pot from the heat and allow it to cool slightly. Then strain out the bones and vegetables using a sieve to obtain a clear broth. You can season the broth to taste with salt and pepper.

Beef bone broth can be enjoyed as a nutritious drink or used as a base for soups, stews, and other dishes.

If this all seems too time-consuming, you can simply dissolve a spoonful of our bone broth powder in hot water.