Yemenite Bone Soup

👨‍🍳 Method

1. 1
   Rinse the bones well, cover with cold water in a pot and bring to a boil. Pour off the first water.

   StoveLarge pot

   💡The first boil draws out of the bones the blood and proteins that cloud the soup: pour off the water, rinse, and start again with clean water.
2. 2
   Heat the oil in a large pot.

   ⚙ Pan-fryingStoveLarge pot

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   Add the onion and garlic and fry 3 minutes.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the bones, the carrot, cumin, paprika, turmeric, salt and black pepper and the water to the pot.
5. 5
   Bring to a boil and skim off the foam. Turn down to low and simmer 2–3 hours.

   ⚙ SimmeringStove

   💡Skim off the foam that rises at the boil, and after that only a gentle simmer: a hard boil clouds the soup and toughens the meat.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 6
   Strain the soup and return it to the pot.

   Colander
7. 7
   Serve hot in deep bowls with the parsley.