Knochenbrühe

Knochenbrühe, often translated as bone broth, is a liquid made by simmering animal bones, connective tissues, and marrow in water for an extended period, typically several hours or even days. The process extracts collagen, amino acids, and minerals from the bones. While historically a staple in many cuisines, its popularity has seen a resurgence in recent years, driven by perceived health benefits and its use in various dietary trends.

The preparation of bone broth typically involves selecting bones from animals like cattle, poultry, or fish. These bones are often roasted beforehand to enhance flavor. Vegetables such as carrots, celery, and onions, along with herbs and spices, are commonly added during the simmering process to further develop the taste and aroma. After simmering, the broth is strained to remove solids, and the resulting liquid can be consumed as is, used as a base for soups and stews, or reduced to a more concentrated form.

Nutritionally, bone broth is known to be a source of gelatin, which forms when collagen breaks down during the long simmering. It also contains electrolytes and can be a good source of glycine, proline, and glutamine. While often lauded for its purported benefits for gut health, joint health, and skin, scientific evidence for many of these claims is still developing and not universally accepted within the medical community. Nevertheless, it remains a nutritious and flavorful liquid enjoyed for its culinary versatility and perceived wellness properties.