Don't think that you can only prepare a rich first course if you have a large piece of tenderloin in the refrigerator.
To serve an equally delicious bone broth, you can use the bones and cartilage left over from cutting up the meat.
In addition, you will need vegetables (by the way, even vegetable peelings such as carrot peels, onion skins, caps removed from bell peppers, dill stems, etc. are suitable).
To make your bone broth even healthier, find a bottle of apple cider vinegar in your kitchen cabinet.
To achieve the desired result, one tablespoon of acetic acid is enough.
This component will help to “extract” the nutrients contained in bone and connective tissue.
Vinegar will also draw out the collagen that is present in the ingredients used to make bone broth.
This way, practically from waste alone, you can prepare a delicious, filling broth, which will also improve your health.
