Csontlé

Csontlé, or bone broth, is a clear stock produced by simmering animal bones in water, often with vegetables and aromatics. It can be made from beef, veal, chicken, pork, or fish bones and is commonly used as a base for soups, sauces, or as a warm nourishing drink in some cuisines.

Preparation typically involves optionally roasting the bones for deeper flavor, then covering them with cold water. Adding a small amount of acid, such as vinegar, helps draw minerals from the bones. The liquid is brought to a gentle simmer, impurities are skimmed away, and aromatics such as onions, carrots, celery, garlic, bay leaves, and peppercorns are added. The mixture is simmered for a long period—often several hours for poultry bones and many hours (up to 12–24 or more) for beef or pork bones. After cooking, the bones and solids are strained out, and the liquid is cooled. It may be skimmed of fat and seasoned to taste.

Nutritionally, csontlé contains minerals and gelatin from collagen, with the exact content depending on the bones and simmering time. Some proponents claim health benefits, but evidence varies.

Storage and safety: csontlé should be refrigerated and used within a few days, or frozen for longer storage. Reheat thoroughly before serving.

Variations exist across cuisines, and in Hungarian cooking csontlé serves as a versatile, flavorful base for many traditional soups and stews.