Eastern European Beef Bone Broth<\/p>\n
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4 C. (1 quart) Beef Bone Broth<\/p>\n
1 small clove garlic, smashed<\/p>\n
Large handful of shredded cabbage<\/p>\n
1 rib celery, diced<\/p>\n
1 bay leaf<\/p>\n
1 tsp. dried dill<\/p>\n
1 peppercorn<\/p>\n
Celtic or pink Himalayan salt<\/p>\n
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Heat the broth in a saucepan over medium heat. Add the garlic, cabbage, celery, bay leaf, dill, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, just until the vegetables are tender. Remove and discard the bay leaf, garlic, and peppercorn. Season with salt and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Eastern European Beef Bone Broth 4 C. (1 quart) Beef Bone Broth 1 small clove garlic, smashed Large handful of shredded cabbage 1 rib celery, diced 1 bay leaf 1 tsp. dried dill 1 peppercorn Celtic or pink Himalayan salt Heat the broth in a saucepan over medium heat. Add the garlic, cabbage, celery, bay leaf, dill, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, just until…<\/p>\n