Jušna osnova iz svinjskih kosti: bogata, nežna osnova za vsakodnevne obroke

Topla skleda juhe je nekaj, kar si mnogi privoščimo od časa do časa, a le redki poznajo hranilno moč počasi kuhane juhe iz svinjskih kosti. Bogata z naravnim okusom in kolagenom, ta nežna juha predstavlja popolno osnovo za številne jedi. Počasi kuhana z ingverjem in blagimi aromatičnimi dodatki podpira prebavo, nudi prijetno toplino ter jo lahko uživamo samostojno ali kot vsestransko osnovo za juhe, rezance, omake in še več.

Skuhajte jo enkrat, in že imate pripravljeno hranilno osnovo, ki prihrani čas in trud pri neštetih prihodnjih obrokih.

Recept za jušno osnovo iz svinjskih kosti

Ta recept je preprost, prilagodljiv in popoln za pripravo hranilne osnove za vsakodnevne obroke. Uživate ga lahko samostojno ali pa ga obogatite z lokalnimi sestavinami, kot so sveža zelenjava, rezanci ali žita.

Za: 4–6 oseb | Priprava: 10 min | Kuhanje: 2–6 ur

Sestavine

• 1–1,5 kg svinjskih kosti (najbolje mešanica kostnega mozga in reber)

• 2–3 rezine svežega ingverja

• 1–2 čajni žlički belega popra (po želji)

• 1–2 žlici vina za kuhanje Shaoxing (lahko uporabite malo ruma ali brendija) (glej opombo spodaj)

• Sol po okusu

• 1 čebula (cela ali prerezana na pol)

• 1–2 korenja, narezana na večje kose

• Daikon redkev (po želji)

• 3–4 litre vode

Navodila

1. Namakanje kosti Svinjske kosti sperite in jih namakajte v hladni vodi 20–30 minut. To pomaga odstraniti odvečno kri in ustvari bistro jušno osnovo.

2. Prvo vrenje (čiščenje) Kosti položite v lonec, prelijte z novo hladno vodo in zavrite. Ko voda zavre, se na površini pojavita pena in nečistoče. Kuhajte 3–5 minut.

3. Izpiranje Kosti odstranite in jih na hitro sperite z mlačno vodo. Po potrebi očistite tudi lonec.

4. Očiščene kosti vrnite v lonec in dodajte svežo hladno vodo, rezine ingverja, beli poper (po želji) in vino za kuhanje.

5. Počasno vrenje Jušno osnovo segrejte do vrenja, nato zmanjšajte temperaturo na nizko. Dodajte čebulo in korenje. Po potrebi rahlo dosolite in po okusu dodatno začinite.Juho kuhajte 2–6 ur na nizkem ognju. Ves čas naj le rahlo vre, nikoli močno, da okus ostane čist in nežen.

6. Precejanje Jušno osnovo precedite, da odstranite kosti in zelenjavo. Shranite jo v hladilniku do 4–5 dni ali jo zamrznite za kasnejšo uporabo.

Opombe in nasveti

• Zakaj hladna voda? Začetek kuhanja kosti v hladni vodi omogoča postopno izločanje kolagena in mineralov, kar izboljša bistrost in okus jušne osnove.

• Zakaj vino za kuhanje? Tradicionalno se doda majhna količina vina za kuhanje, da se nevtralizira močnejši oz. neprijeten vonj svinjskih kosti. Ta korak je še posebej koristen za tiste, ki jim naravni vonj svinjine ni všeč.

• Če ne najdete vina Shaoxing: Če ni na voljo, lahko uporabite:

  • majhno količino ruma ali brendija (izogibajte se zeliščnim žganjem ali zelo aromatičnim alkoholom)

  • suho belo vino (1–2 žlici)

  • ali 1 čajno žličko jabolčnega kisa

  • ali vino povsem izpustite, če vam je naravni okus všeč

Nasveti za shranjevanje

• Jušna osnova se v hladilniku dobro ohrani 4–5 dni.

• Za daljše shranjevanje jo zamrznite v manjših porcijah — na primer v modelčkih za led ali manjših posodicah.

Kako uporabiti zamrznjeno jušno osnovo:

• Majhno kocko dodajte kot osnovo pri pripravi omak, hitro praženih jedi ali žit.

• Večjo porcijo odtajajte in jo uporabite kot hranljiv obrok z rezanci in zelenjavo.

Hranilna osnova za obroke

Ta nežna jušna osnova iz svinjskih kosti je preprosta in vsestranska podlaga za številne jedi. Počasi kuhana z ingverjem in blagimi aromatičnimi dodatki razvije bogat naravni okus ter sprošča kolagen, ki podpira telesno strukturo in odpornost.

Uživajte jo samostojno ali jo uporabite kot osnovo za juhe, rezance, omake ali druge jedi. Zamrznjeno v manjših porcijah jo zlahka vključite v vsakodnevno kuhanje in si z minimalnim naporom pripravite polnovredne, hranljive obroke. [Preberi več: TKM prehranski nasveti]

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Pork Bone Broth: Rich, Gentle Broth for Everyday Meals

Most of us enjoy a warm bowl of broth now and then, but few realize how nourishing a slow-simmered pork bone broth can be. Rich in natural flavour and collagen, this gentle broth forms the perfect base for countless meals. Slowly simmered with ginger and mild aromatics, it supports digestion, provides comforting warmth, and can be used on its own or as a versatile foundation for soups, noodles, sauces, and more.

Cook it once, and you’ll have a ready-to-use nourishing base that saves time and effort in countless future meals.

Pork Bone Broth Recipe

This recipe is simple, adaptable, and perfect for creating a nourishing base for everyday meals. You can enjoy it on its own or enhance it with local ingredients like fresh vegetables, noodles, or grains.

Serves: 4–6 | Prep: 10 min | Cook: 2–6 hours 

Ingredients

• 1–1.5 kg pork bones (preferably a mix of marrow bones and ribs)

• 2–3 slices fresh ginger

• 1–2 teaspoons white pepper (optional)

• 1–2 tablespoons Shaoxing cooking wine (You may use a small amount of rum or brandy) (see note below)

• Salt to taste

• 1 onion (whole or halved)

• 1–2 carrots, cut into large chunks

• Daikon radish (optional)

• 3–4 litres of water

Instructions

1. Soak the bones Rinse the pork bones and soak them in cold water for 20–30 minutes. This helps remove excess blood and creates a cleaner broth.

2. First boil (cleaning step) Place the bones in a pot, cover with fresh cold water, and bring to a boil.Once boiling, foam and impurities will rise to the surface. Boil for 3–5 minutes.

3. Rinse Remove the bones and rinse them briefly under warm water.Clean the pot as well if needed.

4. Return the cleaned bones to the pot and add fresh cold water, ginger slices, optional white pepper, and cooking wine.

5. Slow simmer Bring to a gentle boil, then reduce to low heat. Add the onion and carrots. Season lightly with salt or adjust flavours if needed.Let the broth simmer for 2–6 hours. The broth should remain at a slow simmer — never a full boil — to keep the flavour clean and delicate.

6. Strain Strain the broth to remove the bones and vegetables. Store the broth in the refrigerator for up to 4–5 days or freeze for later use.

Notes & Tips

• Why cold water? Starting the bones in cold water helps extract collagen and minerals gradually, improving clarity and flavour.

• Why cooking wine? Traditionally, a small amount of cooking wine is added to neutralise any strong or unpleasant smell from pork bones. This step is especially helpful for people who dislike the natural aroma of pork.

• If you cannot find Shaoxing wine: If it is unavailable, suitable substitutes include:

  • a small amount of rum or brandy (avoid herbal schnapps or strong aromatic alcohols)

  • dry white wine (1–2 tablespoons)

  • or 1 teaspoon apple cider vinegar

  • or omit entirely if you enjoy the natural flavour

Storage Tips

• The broth keeps well in the refrigerator for 4–5 days.

• For longer storage, freeze in small portions — for example, in ice-cube trays or small containers.

How to use frozen broth:

• Add a small cube as a base when cooking sauces, stir-fries, or grains.

• Defrost a larger portion and use it as a nourishing meal with noodles and vegetables.

Your Nourishing Meal Base

This gentle pork bone broth is a simple, versatile foundation for many meals. Slowly simmered with ginger and mild aromatics, it develops rich natural flavour and releases collagen, which supports the body’s structure and resilience.

Enjoy it on its own, or use it as a base for soups, noodles, sauces, or other dishes. Frozen in small portions, it’s easy to incorporate into everyday cooking, helping you create wholesome, restorative meals with minimal effort.