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Best Easy Sopa de Médula Recipe

Name: Best Easy Sopa de Médula Recipe
Total time: 165 min
Yield: 350 g
Ingredients: beef marrow bones 2 lbs; beef shank 1.5 lbs; carrots 2 pieces; celery stalks 2 pieces; potatoes 2 pieces; white onion 1 piece; fresh cilantro 0.25 cup; garlic cloves 4 cloves; bay leaves 2 pieces; black pepper 1 tsp; kosher salt 2 tsp

Bone marrow soup simmered in a rich beef broth with vegetables and fresh herbs. This protein-rich, carnivore-approved soup delivers deep, nourishing flavor for a restorative family meal.

Cook 165 min Difficulty NORMAL 398 kcal

#high protein #carnivore #restorative #bone broth

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Ingredients

Main ingredients

beef marrow bones 2 lbs
beef shank 1.5 lbs
carrots 2 pieces
celery stalks 2 pieces
potatoes 2 pieces
white onion 1 piece
fresh cilantro 0.25 cup

Seasonings/Sauce

garlic cloves 4 cloves
bay leaves 2 pieces
black pepper 1 tsp
kosher salt 2 tsp

Nutrition summary

Carbohydrates 18 g 18%

Protein 23 g 23%

Fat 23 g 59%

Serving size 350g

Cooking steps

1

Rinse the beef marrow bones and shank under cold water, removing excess blood and bone fragments for a clear broth.
2

Place bones, beef shank, onion, garlic cloves, and bay leaves in a large stockpot. Cover with 12 cups of cold water and bring to a boil over medium-high heat.
3

Once boiling, reduce heat to low and skim foam from the surface. Simmer gently, uncovered, for 2 hours to allow bone marrow to release flavor.
4

Add carrots, celery, potatoes, kosher salt, and black pepper. Continue simmering for another 60–90 minutes until vegetables are tender and the broth deepens in color.
5

Remove bones and bay leaves; shred beef shank and return to the pot. Stir in chopped cilantro, taste and adjust seasoning as needed, and serve piping hot.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Sopa de Médula Recipe?

The core ingredient is beef marrow bones, which brings a rich, silky texture and deep, nourishing flavor to the broth. Combined with beef shank, they yield a soup that is both robust and restorative, setting this dish apart.

Q. How should I simmer the soup for maximum flavor?

Begin with a gentle boil, then reduce to low heat and allow the marrow bones and shank to simmer uncovered for at least 2 hours. Careful heat control ensures the broth stays clear and maximizes flavor extraction without over-reducing.

Q. How can I prevent the vegetables from becoming mushy?

Add carrots, celery, and potatoes only after the marrow bones have simmered for 2 hours. This timing keeps vegetables tender while maintaining their shape and vibrant color by the time the soup is ready.

Q. What is the nutritional profile per serving?

Each 350g serving contains approximately 398 kcal, 23g protein (23%), 18g carbohydrates (18%), and 23g fat (59%). Its high protein and fat ratio make it especially suitable for those seeking a nourishing, satisfying meal.

Q. Which seasoning adds the most complexity to the soup's flavor?

Fresh cilantro at the end provides a lift in herbal aroma and flavor, while garlic, bay leaf, kosher salt, and black pepper create depth. The blend of both fresh herbs and classic seasonings is essential for authentic Sopa de Médula.

Best Easy Sopa de Médula Recipe

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