Citrus Free Herb & Ginger Sipping Bone Broth
Warm, deeply golden, and fragrant with ginger, turmeric, and fresh herbs, this sipping broth is the kind of thing that makes you feel genuinely taken care of from the inside out. A long, slow simmer coaxes rich minerals and collagen from the beef bones, while aromatics like rosemary, thyme, and parsley layer in a savory complexity that store-bought cartons simply can't match. The apple cider vinegar does quiet but important work here — soaking with the bones before any heat is applied to help draw out all that good stuff before the real cooking even begins. For anyone avoiding citrus, the core recipe is completely free of it; the lemon juice at the end is listed as optional, so you can skip it entirely without losing any of the broth's depth or warmth. Ginger and turmeric carry plenty of brightness on their own, giving the finished mug a gentle, almost spicy lift that feels satisfying rather than flat. It takes patience, but the process is mostly hands-off — just a low flame, an occasional skim, and the reward of a pot that fills your kitchen with one of the best smells imaginable. Sip it straight from a mug, use it as a base for soups, or freeze it in portions to have something nourishing ready whenever you need it most.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lb beef bones (knuckle, marrow, or neck bones)
- 2 tbsp apple cider vinegar
- 10 cups cold water
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 1 (2-inch) piece fresh ginger, sliced
- 1 (1-inch) piece fresh turmeric, sliced, or 1 tsp ground turmeric
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- ½ bunch fresh parsley (stems and leaves)
- 2 bay leaves
- 1 tsp sea salt, plus more to taste
For serving
- 1 tbsp fresh lemon juice (optional)
Can be omittedlemon juice
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the beef bones in the stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water to remove any grey foam or impurities. Rinse the pot as well.
- 2
Return the cleaned bones to the pot. Add the apple cider vinegar and 10 cups cold water. Let the bones soak for 20 minutes — this helps draw minerals from the bones before heat is applied.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!