2teaspoonsParsley (dried) 4 sprigs of fresh one makes a big difference
1teaspoonBlack pepperwhole
1pieceParsnip or Hamburg parsley root
2clovesGarlicdiced or whole
1bigCarrot
2qtWater
Instructions
Bone broth
Pour the oil into a big pot and on medium to high heat sear the bones with the salt on all sides possible.
Avoid burning them black. We are a after a nice golden brown color here.
Add the tomato, onion, paprika, chives, parsley, black pepper, parsnips, garlic and carrot into the pot.
Add the water, bring it to boil then simmer it on low heat until the meat turns off the bones easily for at least an hour or two.
We are basically done with the broth. Some like to filter the broth and use only the liquid others treasure all the bits and bobs and use everything up in later recipes. We can also make soup from the broth right here and now.
Bone broth soup
Add the rest of the vegetables to the broth. In case the vegetables are not immersed in the broth, add some more water.
Put the lid back on, bring it to boil then turn the heat back to low until the vegetables are cooked. After about 5 minutes check if the vegetables are cooked according to taste and cook it more if necessary. Mind that during the cooling step the vegetables will further be cooked in the hot broth so undercooking them a bit may be better than overcooking. Taking the cooked vegetables out and serving them separately is also an option. Take the pot off the heat and let it cool down a bit with lid on for at least half an hour before serving. This allows the flavors to blend together nicely.