Haddi Ka Shorba (Indian Bone Broth) Recipe

Cooking Directions

• STEP 1.In a large pot, add the bones and cover with water. Bring to a boil and skim off any impurities that rise to the surface.
• STEP 2.Reduce the heat to low and add the spices like cinnamon, cloves, cardamom, and bay leaves. Simmer for 4-6 hours, stirring occasionally.
• STEP 3.Once the broth has reduced and the flavors have melded together, strain the liquid into another pot or container. Discard the bones and spices.
• STEP 4.Season the broth with salt and pepper to taste. You can also add a squeeze of lemon juice for a tangy flavor.
• STEP 5.Serve the Haddi Ka Shorba hot in bowls, garnished with fresh coriander leaves. It can be enjoyed as a standalone soup or served with bread or rice.
• STEP 6.Store any leftover broth in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Cooking Tips

• For a more intense flavor, roast the bones in the oven before simmering.
• You can add vegetables like onions, carrots, and celery for extra flavor and nutrition.
• To make a heartier meal, add cooked chicken or vegetables to the broth before serving.

Storage and Serving

• Haddi Ka Shorba is best served hot and fresh.
• Garnish with fresh coriander leaves for added freshness and aroma.
• Serve with naan bread or steamed rice for a complete meal.
• Leftover broth can be used as a base for other soups or stews.