Until recently chicken broth was one of the most frequently consumed soups, especially when you are feeling weak or have a cold. Today it is increasingly replacing it collagen soup, which looks similar, but contains much more collagen, minerals and amino acidsi.e. ingredients necessary for the health of joints, bones, skin, hair, nails and intestines.
Collagen soup fits perfectly into the trend of conscious cooking and returning to traditional eating methods. Thanks to long thermal treatment, it extracts what is most valuable from bones, tendons and connective tissue, eliminating the need to reach for expensive supplements. What does the recipe for homemade collagen soup look like and why is it worth including it in your diet? Get to know its most important properties.
Why collagen soup becoming popular? There are at least several factors behind this phenomenon. The first is people’s growing awareness of the importance of collagen for health. It is the basic structural protein in the body that builds skin, hair, nails, bones, cartilage, tendons and ligaments.
The modern diet is poor in. Standard meals are based mainly on muscle meat and often lack cartilage or marrow bones, which were a regular part of the menu of our ancestors. Collagen soup is one of the dishes that helps replenish this deficiency – and in a natural, tasty way.
The popularity of the above soup is also due to the simplicity of its preparation and great universality. It can be consumed as a drink and used as a base for dishes. Many people also appreciate the fact that it is quite filling and warms up very well, making it good for colds and body weakness.
Collagen soup and regular broth – what are the differences between them? Although they look very similar at first glance, they are actually slightly different. Broth is made mainly from meat with bones and vegetables, while the basis of collagen soup – depending on the recipe – includes, among others: marrow bones, skin, chicken feet or beef shin.
Another difference is heat treatment time. The broth cooks for two to four hours while preparing collagen soup may take much longer. Thanks to this, collagen, amino acids and minerals have a chance to be released into the broth. The different consistency is also noteworthy – after cooling, the broth thickens slightly but remains liquid, while the collagen soup takes the form of jelly.
What are the health-promoting properties of collagen soup? First of all, it is worth mentioning its effect on the skeletal system. The ingredients contained in it are: invaluable support for joints, bones and cartilagewhich is especially important for seniors and physically active people.
Collagen soup also has a beneficial effect on the digestive system. The long-cooked decoction contains compounds that support the regeneration of the intestinal mucosa. Moreover, it contains substances with anti-inflammatory properties, among which glycine deserves special attention.
Regular use Collagen soup is recommended for people who want to take care of their skinespecially its level of hydration, firmness and elasticity. Introducing it into your diet will also bring a number of benefits to your hair and nails, making them less brittle.
Now that you know the theory, now it’s time to move on to practice. Below you will find a proven one recipe for homemade collagen soupwhich you can modify according to your needs.
Ingredients:
- 1.5-2 kg of bones and elements rich in collagen (e.g. beef marrow bones, poultry bodies, chicken feet, ox tail),
- 1 large onion,
- 2 carrots,
- 1 parsley root,
- 2 stalks of celery,
- 3-4 cloves of garlic,
- 2-3 tablespoons of apple vinegar,
- spices (bay leaves, peppercorns, allspice, salt).
Preparation:
Put the selected elements into a large pot and pour cold water over them so that they are all covered. Add apple cider vinegar and set aside the pot for about 30-60 minutes. Then slowly bring its contents to a boil and then reduce the heat to minimum. If scum appears on the surface, remove it with a spoon.
Cook the soup over very low heat, with the lid slightly open. In the case of poultry, six to eight hours is enough, while beef and pork need more time – up to 24 hours. An hour before the end, add peeled and chopped vegetables, spices and garlic cloves. After thermal treatment, strain the broth through a fine strainer and season with salt.
Sources: guster.pl, zdrowazupa.pl, vitapedia.pl
