Bone broth in a multicooker
Description
A hearty and aromatic soup. Bone broth made in a multicooker is delicious both hot and cold. Serve it with garlic sauce, mustard, or horseradish with beetroot, along with bread slices, croutons, toasted bread, etc. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. You will need large bones: beef, lamb, pork, or chicken.
- 2
Step 2
Rinse the bones thoroughly in water, removing small bone fragments. Place them in the multicooker bowl.
- 3
Step 3
Add half a peeled onion and bay leaves to the same pot. You can also add carrots if you wish. However, keep in mind that during cooking, carrots will give the broth an orange tint. Therefore, if you plan to cook the broth for only 1-2 hours, it's better to do without carrots.
- 4
Step 4
Add salt and ground black pepper, pour in cold water, and set the multicooker to the "Cooking" or "Aspic" mode for 6 hours. If the time interval is shorter, cook for 2 hours at a time. You might prefer the light color of the broth after 2 hours of cooking and decide to stop the process. Keep in mind that the longer you cook the bones, the darker the broth will become.
- 5
Step 5
Be sure to remove the foam that forms after 15 minutes of boiling. Then finish cooking the broth.
- 6
Step 6
Pour the hot broth into bowls and serve. If you want to make aspic, let the broth cool in the bowls and then place in the refrigerator—it will set perfectly!