Костный бульон для суставов рецепт из говяжьих костей #костныйбульон #суставы #коллаген
Костный бульон для суставов рецепт из говяжьих костей #костныйбульон #суставы #коллаген is a medium Russian recipe that serves 16. 40 calories per serving. Recipe by Правила Плиты on YouTube.
Prep: 15 min | Cook: 20 hrs | Total: 20 hrs 45 min
Cost: $10.56 total, $0.66 per serving
Ingredients
- 2 kg Beef Marrow Bones (cut into 5‑6 cm pieces; ask butcher for marrow‑rich bones)
- 1 tablespoon Apple Cider Vinegar (raw, unfiltered; helps draw out gelatin)
- 4 liters Cold Water (ice‑cold; fill until bones are fully covered)
- 1 teaspoon Sea Salt (optional, to taste)
- 5 Whole Black Peppercorns (optional, for subtle flavor)
Instructions
Rinse and Prepare Bones
Rinse the beef marrow bones under cold running water, trim excess meat and cut any large pieces into 5‑6 cm sections if needed.
Time: PT5M
Cold Soak with Vinegar
Place the bones in the large stockpot, add 4 L of ice‑cold water and stir in 1 Tbsp apple cider vinegar. Cover and let sit in the refrigerator for 30 minutes.
Time: PT30M
Bring to a Gentle Simmer
Remove the pot from the fridge, set it on the stove over the lowest heat setting and slowly bring the liquid to a barely‑simmering state – you should see only a few tiny bubbles breaking the surface.
Time: PT30M
Temperature: Low heat, no boil
Long Low‑Heat Extraction
Maintain the broth at a very low simmer for 20 hours, partially covering the pot with a lid. Check occasionally and skim off any foam that rises. Add a little water if the level drops too low.
Time: PT20H
Temperature: Low heat, barely simmer
Strain the Broth
Turn off the heat, let the pot sit for a few minutes, then carefully ladle the liquid through a fine mesh strainer into a clean container, discarding the solids.
Time: PT10M
Cool and Refrigerate
Allow the strained broth to come to room temperature, then place it in the refrigerator for 4‑6 hours until fully chilled.
Time: PT6H
Finish and Store
Remove the solidified fat (optional), then portion the broth into jars. Store in the refrigerator for up to 5 days or freeze for up to 6 months.
Time: PT15M
Nutrition Facts
- Calories
- 40
- Protein
- 5 g
- Carbohydrates
- 0 g
- Fat
- 2 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Whole30, Keto-friendly
Allergens: Beef
Ingredient Substitutions
- Instead of Beef Marrow Bones: Beef knuckle bones, Chicken carcasses
- Instead of Apple Cider Vinegar: White vinegar (use half the amount)
- Instead of Sea Salt: Kosher salt
Equipment Needed
- Large Stockpot (8‑10 L)
- Fine Mesh Strainer
- Ladle
- Storage Jars or Containers
- Stove
- Refrigerator
- Measuring Spoon
Critical Steps — Do Not Skip
- Cold soak with vinegar
- Bring to a gentle simmer
- Long low‑heat extraction
- Strain the broth
Chef Tips from the Video
- Roast the bones at 200 °C for 30 minutes before soaking to develop a deeper, richer flavor.
- Add aromatics such as a halved onion, a carrot, and a bay leaf for a more complex broth without compromising the health benefits.
- Skim the fat layer after refrigeration; the remaining gelatinous broth is the most beneficial part.
Troubleshooting
Broth is cloudy
Make sure the pot never reaches a rolling boil and skim off foam frequently. A gentle simmer keeps the broth clear.
Broth lacks gelatin (does not set)
Use more collagen‑rich bones (marrow or knuckle) and extend the simmer time to at least 20 hours.
Too salty or overly strong flavor
Add salt only at the end of cooking, or dilute with extra water and re‑simmer briefly.
Storage
Refrigerator: Up to 5 days in sealed containers
Freezer: Up to 6 months; freeze in portion‑size bags or jars
Room temperature: Not recommended; broth should be kept cold to prevent bacterial growth
Make-Ahead Tips
- Make a double batch and freeze half for future meals.
- The broth can be reheated gently on the stove or in the microwave; avoid boiling.
Frequently Asked Questions
What is the cultural significance and history of bone broth in Russian cuisine?
In Russian tradition, bone broth (called "bulyon") has been a staple for centuries, used as a base for soups, stews, and as a restorative drink during cold winters. It was especially valued for its nourishing qualities and was often served to the sick or elderly for its perceived health benefits.
What are the traditional regional variations of beef bone broth in Russian cuisine?
Different Russian regions add local vegetables and herbs: Siberian versions may include pickled cucumbers, while the Moscow style often features carrots, onions, and a touch of dill. Some families also add a splash of fermented beet juice for color and extra nutrients.
How is bone broth traditionally served in Russia?
Bone broth is typically served hot as a first course, sometimes with a squeeze of lemon or a sprinkle of fresh herbs. It can also be cooled to a gelatinous form and sliced, then eaten as a nutrient‑dense snack or added to salads.
During which occasions or celebrations is bone broth commonly prepared in Russian culture?
Bone broth is often prepared for family gatherings during holidays like New Year’s and Maslenitsa, as well as for recovery after fasting periods such as Lent, because it provides easy‑to‑digest protein and minerals.
What makes this homemade beef bone broth special compared to store‑bought versions?
The slow, low‑heat extraction with apple cider vinegar pulls maximum collagen and minerals from the bones, creating a thick, gelatinous broth that is far richer in joint‑supporting nutrients than most commercial stocks, which are usually boiled quickly and may contain additives.
What are the most common mistakes to avoid when making beef bone broth?
Common errors include boiling the broth (which breaks down gelatin), not soaking the bones with vinegar, using too little water, and skimping on cooking time. Each of these reduces the collagen yield and can result in a thin, watery broth.
Why does this recipe use apple cider vinegar instead of lemon juice or no acid at all?
Apple cider vinegar provides a mild acidity that helps dissolve calcium and other minerals from the bone matrix without imparting a strong flavor, making it ideal for a neutral‑tasting broth that still extracts maximum nutrients.
Can I make this beef bone broth ahead of time and how should I store it?
Yes, the broth can be prepared in advance. Cool it quickly, then refrigerate for up to 5 days or freeze in portion‑size containers for up to 6 months. Reheat gently on low heat; avoid a rapid boil.
What texture and appearance should I look for to know the broth is done?
When fully cooked, the broth will be clear with a golden‑brown hue and will set into a firm jelly once chilled. If it remains watery and does not gel, it needs more simmer time or more collagen‑rich bones.
What does the YouTube channel Правила Плиты specialize in?
The YouTube channel Правила Плиты focuses on practical Russian home cooking, offering clear step‑by‑step tutorials for classic dishes, kitchen hacks, and nutrition‑focused recipes that emphasize traditional techniques with modern twists.
How does the YouTube channel Правила Плиты's approach to Russian cooking differ from other Russian cooking channels?
Правила Плиты emphasizes scientific explanations behind cooking methods—like why low‑heat simmering extracts collagen—while many other channels focus mainly on flavor. This channel also highlights health benefits and cost‑effective ingredient choices.
Last updated: September 6, 2026
