Nargie's Mongolian Cuisine: MARROW-BONE SOUP (Super Healthy Mongolian Food Recipe)

beef marrow bones

🥗Healthier: veal bones

💰Cheaper: pork bones

Veal bones can provide a similar richness, while pork bones are often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be more convenient and cheaper, though fresh provide better flavor.

Preheat oven to 400°F (200°C).

Roast beef marrow bones in the oven until browned, about 20-25 minutes.

Transfer roasted bones to a large pot.

Add water to the pot, enough to cover the bones.

Chop onions, carrots, and celery; add to the pot along with garlic, bay leaves, and peppercorns.

Bring the mixture to a boil over high heat.

Reduce heat to low and simmer for 4-6 hours, skimming off any foam.

Strain the broth through a fine mesh sieve into another pot.

Discard solids and return broth to heat.

Add salt to taste and optional meat scraps if using.

Simmer for an additional 30 minutes.

Stir in fresh herbs and lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary