Broth Recipe and Stocking

When choosing meat, you can choose lamb or beef cubed. Let's try to prefer lamb meat, as lambs are exposed to less chemicals compared to calves.

MATERIALS:

500 g lamb cubed

1 carrot

1 onion

3 cloves of garlic

1 celery stalk

2-3 sprigs of parsley

1 bay leaf

1.5L up

FABRICATION:

Peel the carrot, onion, garlic. Cut the carrot and onion in half.

Leave the celery and parsley whole.

Wash the meat, put the bay leaf and vegetables together with 1.5 L of water, preferably in a pressure cooker.

After cooking for about 30 minutes (if the pot is not pressured, this time may take up to 1-1.5 hours), strain the broth and divide it into portions that your baby can consume.

PORTIONING

After the broth is cooked, drain it and wait for it to cool.

According to the amount of portion your baby and/or you will consume after warming up,

1) Disposable paper cups

2) In ice bags (you can pour it with the help of a coffee pot)

3) Filling the breast milk into the storage bag,

Store in the deep freezer.

You can keep it in the freezer for up to 6 months. You can add it to every soup, pasta, rice and vegetable dish of your babies during cooking.

You may wish to try our Beef Marrow Bone Broth and Lamb  Marrow Bone  Juice that we produce for you