In Slovenian homes, bone broth was strength, warmth, and care — simmered slowly for the body and soul. On Sunday's, after illness, childbirth, or during quiet seasons, our stare mame made broth to nourish and restore.
This traditional Slovenian bone broth combines beef bones, chicken carcass, vegetables, and herbs. Slow-cooked, it is perfect for sipping in the morning, using as a base for soups, and gently supporting women, including during menopause.
Why This Broth is Perfect for Women & Menopause
Slow-cooked bone broth has always been considered strengthening for women. Our stare mame made it:
- After childbirth
- When women were tired or run down
- During times of hormonal change
This broth is rich in:
- Natural collagen and gelatin
- Minerals from bones and marrow
- Gentle warmth that supports digestion and the nervous system
It helps:
- Steady energy
- Support joints and bones
- Calm the body
- Gently nourish during menopause
Even without modern terms, our grandmothers knew this broth was women’s nourishment.
Ingredients for Slow-Cooked Bone Broth
Bones & Base
- Raw beef bones & marrow
- Chicken carcass & backs
- 2 tbsp apple cider vinegar — traditionally added to help release minerals from the bones
- Cold water, enough to cover everything
Vegetables & Herbs
- 2 small yellow onions, unpeeled
- 2 leeks (white and light green parts only)
- 2 carrots, cut into large pieces
- 2 celery stalks
- 7 garlic cloves, unpeeled and lightly crushed
- 3 sprigs fresh thyme
- 8 parsley stems
- 2 dry bay leaves
- 8–10 black peppercorns
- 1 Parmesan rind (optional)
Salt is added only at the end.
Internal Link Tip: This broth is also a perfect base for traditional Slovenian vegetable soup or goveja juha.
Step-by-Step Traditional Method
-
Start with bones:
Place beef bones and marrow in a large pot. Add vinegar and cold water until bones are covered by 5 cm. Rest 30–45 minutes.
Lid: uncovered. -
Simmer beef bones:
Bring to a gentle simmer, skim foam. Cook 1–2 hours.
Lid: mostly uncovered. -
Add chicken carcass:
Simmer 30–60 minutes. Add hot water if needed to keep bones covered.
Lid: slightly ajar. -
Add vegetables & herbs:
Simmer gently 8–10 hours.
-
Parmesan rind added last 2–4 hours for minerals and depth.
Lid: slightly ajar.
-
Finishing:
Strain broth, salt to taste. Cool — it should gel, a sign of collagen and mineral richness
Slovenian Kitchen Wisdom & FAQ
Is this broth good for women and menopause?
Yes — collagen, minerals, and gentle warmth support digestion, bones, energy, and calm. Our grandmothers knew it was strengthening.
Why add apple cider vinegar?
A splash of vinegar helps draw minerals from the bones — calcium, magnesium, and other nourishing elements. Even our stare mame knew this simple trick.
Do I peel onions or garlic?
No. Skins stay on for color and strength.
What part of the leek is used?
Only the white and light green parts.
Do I grate carrots?
No. Large pieces keep the broth clear.
Can I add potatoes?
Not while simmering — potatoes are added later for soups.
Do I cover the pot?
Partially. Never tightly.
Do I add more water during cooking?
Only if needed, and always hot — just enough to cover ingredients.
How This Broth Was Traditionally Used
- Drunk warm on its own
- Served before heavier meals
- Used as a base for soups like classic chicken soup or vegetable soup
Benefits
- Settles the stomach
- Gives strength
- Warms the body
- Gently nourishes over time
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