Bones Broth| Hadi
ka Shorba || How to make bones broth with step-by-step photos
Bones Broth is full of nutritious, delicious, wholesome simple, and quite
an easy recipe, Hadi ka shorba is even called another name for bones broth or
soup
What is Bone Broth?
The broth has been made for many years using animal bones
which, traditionally, are boiled in a cooking pot for long periods to extract
the flavor and nutrients. The bones may or may not have meat still on them. Egg
whites may be added during simmering when it is necessary to clarify (i.e.,
purify, or refine a broth for a cleaner presentation).
The egg whites will
coagulate, trapping sediment and turbidity into a readily strained mass. Not
allowing the original preparation to boil will increase the clarity. Roasted
bones will add a rich flavor to the broth but also a dark color.
A broth is usually made with stock or plain water as its
base, with meat or bones, but here I used the desi method to make beef bones soup or
broth, as well as used some basic veggies, meat, and seasoning, in the recipe doesn’t require any oil as bones release its oil in enough quantity
Also, you can check out mutton Siri paye on my blog
Serve it as a starter, or a very light meal in
itself. I always enjoy homemade broths and soups. They are fresh and
without any stabilizing agents, hence more nutritious. This bone broth recipe
is a Pakistani recipe as it is the substitute for pays, The base I love to use is
beef bones, but this broth will taste just as good as mutton or chicken bones.
An excellent pre-dinner soup for cold nights, even this broth is served with naan, roti
Bone broth also relieves mild sore throat and cough.
Tip:
If you like the soup thinner, strain it and serve, and if
you like it thicker, add some cornstarch at the end of cooking. I, however, would
not advise using more than 2 tbsp cornstarch as it would change the taste
completely.
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To prepare this recipe first we will wash and clean bones
and meat set aside
Take all ingredients and prepare them all
In a medium-sized bowl, add yogurt and powdered spices
like red chili powder, turmeric, coriander powder, salt,zeera powder,1/2 tsp of basic
garam masala, and black pepper. Stir to mix well, and set aside until required
Take a large-sized pot and put bones and meat along with enough
quantity water so that bones can be sunk in water very well, then add ginger garlic paste
Bring it to a boil and put chopped veggies in the pot
Now pour spiced yogurt into the pot and stir to mix well, bringing it to a boil further
Cover the lid and let it cook for around 2 hours on low-medium flame, keep stirring occasionally
Remove the lid and stir now at this stage adjust the salt and
consistency of the gravy as per your preference_Then sprinkle the remaining garam masala powder and add some of the coriander leaves and green chilies. Allow to simmer for another 5 minutes on a very low flame
Hadi shorba is done transfer to the serving dish and garnish with coriander leaves, green chilies, and lemon wedges
Bones Broth is full nutritious, delicious, and wholesome
along with a simple and quite easy recipe....
Ingredients:
- 1 kg, beef bones
- 250g, beef meat optional
- 2 medium-sized, tomato
- 2 medium-sized, onion
- 1 tbsp, ginger garlic paste
For Spiced Yogurt:
- 200g, homemade yogurt
- 1 ½ tsp, red chili powder
- ½ tsp, turmeric
- Salt to taste
- 1 tsp,zeera powder
- 1 tsp, basic
garam masala
- 1 tbsp, crushed coriander powder
- ½ tsp, black pepper
For Garnishing:
- ½ cup, fresh coriander chopped
- 5-7 pcs, bullet green chilies
- 2-3 pcs, lemon wedges
How to make Bones Broth?
- In a medium-sized bowl add yogurt along with powdered spices like red chili powder, turmeric, coriander powder, salt,zeera powder,1/2 tsp basic garam masala, and black pepper
- Stir to mix well, and set aside until required
- Take a large-sized pot and put bones and meat along with enough quantity water so that bones can sink in the water very well
- Then add ginger garlic paste
- Bring it to a boil and chopped add onion and tomato to the pot
- Then add spiced yogurt to the pot and stir to mix well
- Bring it to boil
- Cover the lid and let it cook for around 2 hours on low-medium flame
- Keep stirring occasionally
- Remove the lid and stir now at this stage adjust the salt and consistency of the gravy as per your preference
- Note: cornstarch can be added to make a thick gravy
- Then sprinkle the remaining garam masala powder and add some of the coriander leaves and green chilies
- Allow to simmer for another 5 minutes on a very low flame
- Hadi shorba is done transfer to the serving dish and
- Garnish with coriander leaves, green chilies, and lemon wedges
- Hadi shorba can be served with naan, chapatis
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