Bone broth

Bone broth is a beef stock simmered slowly for 10 to 12 hours, from roasted bones, marrow bones and calf foot, until it is dark and deep and sets to jelly in the fridge. Sip it hot from a mug, or use it as the base for bone soup, sauces and rice.

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Gluten freeDairy freeMeatAllergens:Celery

Updated

Bone brothIllustration
Time14 h 5 minCook 12 h 45 min
Pot12 bowls3 litres
Per bowl140 kcal6.9 g protein · a 250 ml bowl
Cost of the pot₪162for the pot, about ₪14 a bowl

The story of Bone broth

Every traditional kitchen had a pot of bones on the stove. French cooking built its sauces on a brown stock of roasted bones, Vietnamese cooks make the broth for pho from beef bones, and in the Jewish kitchens of the East, calf's foot soup and marrow bone soup are familiar winter dishes. The principle is the same everywhere: take the parts with little meat, and draw flavour and gelatin from them with long cooking.

In recent years bone broth has become a trend of its own, and the English name now appears on frozen jars in shops and cafes, Israel included. In the kitchen it is simply a brown stock taken further: more bones per litre, longer cooking, and seasoning that suits drinking. In Israel you ask the butcher for marrow bones, knuckles and feet, and every kosher butcher sells them.

What makes Bone broth itself

What sets bone broth apart from ordinary stock is concentration. Here there is about a kilo of bones for every litre of broth that comes out, the bones are roasted first, and the pot stays below a boil for 10 to 12 hours. The result is dark, rounded and full of gelatin: cold it wobbles like jelly, hot it coats the mouth. The salt goes in only at the end, because the broth reduces.

Bone broth for any number of people

Change the number of people and the bowl size, and every ingredient updates in grams, with the cost, calories and protein per bowl.

Bowl size
Units
3litres in the pot
4Pot to use, litres
₪162Cost of the pot
₪14per bowl
140kcal per bowl
6.9g protein per bowl
IngredientAmountCost
The bones
Meaty beef bones (knuckle, back or ribs)2.5 kg₪112
Marrow bones, cut into 5 cm pieces500 g₪23
Calf foot, cut into pieces500 g₪17
Vegetables for roasting
Tomato paste30 g₪1.1
Onions in their skins, halved300 g · 2 pcs₪1.8
Carrots, in large chunks250 g · 3 pcs₪1.2
Head of garlic, halved crosswise50 g · 1 pcs₪1.7
Liquid and seasoning
Cold water5 l
Vinegar30 ml₪0.2
Celery stalks, for the last two hours150 g · 3 pcs₪3.0
Bay leaves1 g · 3 pcs₪0.4
Black peppercorns3 g₪0.4
Salt, only at the end10 g₪0.0
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Shelf prices at a large Israeli chain and specialty shops, October 2026. Nutrition from the ingredients in grams, before cooking.

How many calories in Bone broth? Nutrition facts and calorie calculator

Change the amount of any ingredient, drop one, or pick a lighter version, and the numbers per serving update at once: calories, fat, carbs, protein, sodium and fibre.

Bone broth has 56 calories per 100 ml. A 250 ml bowl made with our recipe has 140 calories: 6.9 g protein, 9.5 g fat and 5.8 g carbohydrates. A 250 ml cup has 140 calories.

Ingredients, for the whole recipe

  • 2,500 g30 kcal per serving
  • 500 g56 kcal per serving
  • 500 g22 kcal per serving
  • 30 g3 kcal per serving
  • 2 pcs10 kcal per serving
  • 3 pcs9 kcal per serving
  • 1 pcs6 kcal per serving
  • 30 ml1 kcal per serving
  • 3 pcs2 kcal per serving
  • 3 pcs0 kcal per serving
  • 3 g1 kcal per serving
  • 10 g0 kcal per serving

What each add-on adds to Bone broth

Values for the amount in the row, from the national food database.

Add-onCaloriesProtein, gFat, g
A tablespoon of oil122013.8
A slice of white bread792.50.5
A slice of challah12641.1
A side cup of cooked rice, about1823.50.3

How to make Bone broth

In cook mode the screen stays on, tap a step when it is done, and the timers run next to each step.
  1. Heat the oven to 220 °C. Spread the beef bones and marrow bones on a large tray in a single layer, brush them with the tomato paste, and add the onions, carrots and garlic alongside.
  2. Roast for 40 to 45 minutes, turning halfway, until the bones are dark brown, not black.
  3. Meanwhile put the calf foot in a pot with water to cover, bring to a boil, cook for 10 minutes, drain and rinse.
  4. Move the bones, roasted vegetables and calf foot to a 10 litre pot. Pour a cup of boiling water onto the tray, scrape up the brown bits, not the burnt ones, and add them to the pot.
  5. Add 5 litres of cold water, the vinegar, bay leaves and peppercorns. Bring slowly to a bare simmer over medium heat, about 40 minutes, and skim off the foam.
  6. Turn the heat to its lowest, so that only an occasional bubble rises, and cook for 10 to 12 hours with the lid half on. Add the celery for the last two hours. If the water drops below the bones, top up with boiling water.
  7. Lift out the bones gently and strain the broth through a fine sieve, and for an especially clear broth through fine cotton cloth as well.
  8. Add the salt, pour into shallow containers, cool quickly and refrigerate overnight.
  9. The next day lift off the hardened layer of fat. A good broth wobbles like jelly. Heat it and sip from a mug, or use it as a base for soups.

The science of Bone broth

Kitchen science

Where the jelly comes from

The cartilage, tendons and skin on the bones contain collagen, a protein built from three twisted chains. Above 70 °C and in water the twist unwinds and the chains break down into gelatin, which dissolves in the broth. As the broth cools, the gelatin chains coil up again and trap the water. For that you need enough collagen per litre, hence little water and a calf foot.

Kitchen science

Why it must not boil

A rolling boil smashes fat into tiny droplets that mix into the broth, and breaks proteins into particles that never settle. That makes a cloudy broth with a greasy taste. Between 85 and 90 °C the proteins set slowly into clumps that rise to the surface and can be skimmed, and the fat stays on top.

Kitchen science

Why the bones are roasted

At 220 °C the proteins and sugars on the surface of the bones go through the Maillard reaction, creating hundreds of flavour and aroma compounds that water alone never produces. The tomato paste caramelises and deepens the colour. Bones taken to black give bitterness, so pull them out at dark brown.

Kitchen science

Why the salt goes in last

Over 12 hours the broth loses almost 40 percent of its liquid to evaporation. Salt does not evaporate, so a broth salted at the start comes out too salty, especially if it is later reduced into a sauce.

Bone broth in every kitchen

Beef bone broth

The recipe here: roasted bones, marrow bones and calf foot, 10 to 12 hours. Dark, deep and firmly set.

Chicken bone broth

Backs, necks and chicken feet, 6 to 8 hours with no roasting. Lighter and gentler, and the feet give it a firm jelly.

Marrow bone soup

The Israeli home version: marrow bones with carrot, celery, zucchini and potatoes, 3 hours on the stove. The soft marrow is pushed out of the bone and spread on bread.

Pressure cooker

The same bones and vegetables, 2 to 3 hours at high pressure instead of 12 hours on the stove. The broth is a little cloudier but sets almost as well.

Asian style

Charred onion and ginger, star anise and a cinnamon stick for the last two hours. This is the direction of pho broth.

Yemenite

A spoonful of soup hawaij and garlic cloves in the last hour, and whole potatoes in the pot. By then it is close to calf's foot soup and Yemenite beef soup.

Common Bone broth problems and how to fix them

My bone broth did not set

There was too much water, too few bones with cartilage, or the cooking was too short. Reduce the broth by a third over medium heat, and next time add a calf foot or knuckle bones and start with less water.

The bone broth came out cloudy

It boiled hard or was stirred. It still tastes good. For a clearer broth strain it through fine cotton cloth, and next time keep the heat very low and do not stir.

The broth tastes bitter or burnt

The bones, garlic or tomato paste blackened in the oven, or burnt bits were scraped from the tray into the pot. This broth is hard to rescue. Next time roast only to dark brown and scrape only brown bits.

The broth is too fatty

Marrow bones release a lot of fat. Chill overnight and lift off the hard layer of fat. If there is no time, drag a paper towel across the surface of the hot broth.

The bone broth tastes weak

The ratio of bones to water was low, or the bones were not roasted. Reduce the broth until the flavour concentrates, and only then season with salt.

Storing, freezing and reheating

4 days

In the fridge

4 months

In the freezer

2+4

To cool

Bring it from 60 to 21 °C within two hours and down to 5 °C within four more. Split a big pot into shallow boxes.

75 °C

Reheating

Bring to a full boil. The cold jelly melts within minutes over medium heat; then season with salt and pepper for sipping.

Nutrition of Bone broth

From our recipe, per bowl and per 100 g, next to the national food database.

ServingkcalProtein, gFat, gCarbs, gFibre, g
Our recipe, a 250 ml bowl1406.99.55.81.5
Our recipe, 100 ml562.83.82.30.6

What the ingredients of Bone broth cost

What each ingredient costs in one pot, and where to buy it.

IngredientPriceIn this potWhere to buy
Meaty beef bones (knuckle, back or ribs)₪45 per kg₪112Butcher
Marrow bones, cut into 5 cm pieces₪46 per kg₪23Butcher
Calf foot, cut into pieces₪35 per kg₪17Butcher
Celery stalks, for the last two hours₪6.9 each₪3Greengrocer
Onions in their skins, halved₪5.9 per kg₪1.8Greengrocer
Head of garlic, halved crosswise₪34 per kg₪1.7Greengrocer
Carrots, in large chunks₪4.9 per kg₪1.2Greengrocer
Tomato paste₪35 per kg₪1.1Supermarket
Black peppercorns₪139 per kg₪0.4Supermarket
Bay leaves₪360 per kg₪0.4Supermarket
Vinegar₪6.9 per litre₪0.2Supermarket
Salt, only at the end₪2.1 per kg₪0Supermarket

Shelf prices at a large Israeli chain and specialty shops, October 2026, VAT included. Vegetable prices change with the season.

Make Bone broth a meal

Shabbat

Ready Shabbat food

Soup, hamin, mains and sides, with a quantity calculator and prices.

Plan Shabbat
Hosting

Hosting trays

9 trays to go with the soup, with a planner by number of guests.

Tray planner
Events

Catering

A whole menu in grams per guest, with a reheating table.

Menus

What to serve with Bone broth

Sip from a hot mug with a pinch of salt, black pepper and a little chopped parsley or spring onion, or cook chicken soup, rice, couscous and meat sauces in it.

Bone broth in large quantities: events, offices and communities

How much of everything by number of guests, at a 250 ml bowl. For institutional pots, catering and community kitchens.

GuestsLitres30 l potsCost of ingredients
256.21₪338
50121₪677
100251₪1,354
200502₪2,707
5001255₪6,768

Every ingredient for any number of guests is in the calculator above: type the number of people.

Order Bone broth

A ready pot for Shabbat, an event or the office, ordered ahead.

  • Cooked to order, for Shabbat, an event or the office.
  • Tell us how many people and when, and we send a quote.
  • Delivery in Tel Aviv from ₪35, free over ₪750.
Ask for a quote for Bone broth

Order Bone broth for a large event

Large orders in Israel and abroad: events, offices, synagogues, communities and institutions.

  • In Israel: cooked in Tel Aviv and delivered to events in the area, and to large events anywhere in the country on a quote.
  • Abroad: for communities, events and restaurants. Tell us where, how many and when, and we come back with a quote and options.
  • Institutional quantities and a shopping list for any number of guests, in the calculator above.
Ask for a large-order quote

Frequently asked questions

What is the difference between bone broth and bone soup?

Bone broth is strained, with no vegetables in the bowl, and cooked for 10 to 24 hours until it sets. Bone soup is usually a dish, with vegetables, potatoes and sometimes marrow, after 3 to 4 hours.

How long do you cook bone broth?

Beef bone broth 10 to 12 hours, chicken bone broth 6 to 8 hours, and 2 to 3 hours in a pressure cooker. Less time gives a good stock, but with less jelly.

Which bones should I buy for bone broth?

A mix of knuckle or back bones with cartilage, marrow bones for flavour and fat, and a calf foot for jelly. A kosher butcher sells all of them and will cut them for you.

Why add vinegar to bone broth?

It is a common habit in many recipes, and two tablespoons do not change the taste. Most of the work is done by the long heat, which turns collagen into gelatin.

How do I know my bone broth worked?

After a night in the fridge it wobbles like jelly under the layer of fat. A broth that stays liquid still tastes good, but it had little gelatin.

Can you freeze bone broth?

Yes, for up to 4 months. Freeze it in half litre boxes or ice cube trays, and bring it to a boil before using.

Is bone broth meat for kashrut?

Yes. It is made from beef bones, so in a kosher kitchen it is meat, and it is not used in dishes with milk, butter or cheese.

How many calories are in Bone broth?

A 250 ml bowl of Bone broth made with our recipe has about 140 calories and 6.9 g of protein. Per 100 ml: 56 calories.

How much does it cost to make Bone broth at home?

A pot of 12 bowls costs about ₪162 at Israeli shelf prices in October 2026, about ₪14 a bowl. The calculator above works it out for any number of people.

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