Is either beef or pork better suited for making broth for soup?

Mmng23! Traditionally you can make 3 kinds of broth for soup. From vegetables only, from meat bones or a combination of both.

Vegetarians would prefer a broth made from vegetables, some ethnic groups prefer not to use pork and others mix vegetables and bones that are available in their region. My favorite recipe is made from root vegetables, onions, pigs trotters (makes jelly if cooled down, too! ) and a couple of beef bones with some meat and fat still on them.

I cook that for about 3 hours in a big pot with plenty of water and then strain it off to be used for soup later. What's left over goes to our dogs. To the finished broth I might add salt and some brewer's yeast flakes available from the health food shop and that tastes really, really nice!

Enjoy!

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