How is bone broth different from soup?

[Anonymous]

I’ve seen ads indicating that “bone broth” has more protein and collagen and can aid digestion and weight loss. How is this different from soup, given that it appears to be made the same way?

[Anonymous]

they are not made the same way though

[Anonymous]

Bone broth is a subset of soup

[Anonymous]

All bone broth is soup, but not all soup is bone broth.

[Anonymous]

Anonymous wrote:All bone broth is soup, but not all soup is bone broth.

This.

[Anonymous]

Bone broth is just fancy chicken stock or beef stock.

[Anonymous]

Do you mean stock?

Soup is pretty much any savory liquid. It doesn’t always involve animal products, much less require animal bones like bone broth does.

Bone broth is just a new name for stock though.

[Anonymous]

Isn't bone broth made by boiling the bones, rather than the meat, of whatever meat you are using?

[Anonymous]

Anonymous wrote:

Anonymous wrote:All bone broth is soup, but not all soup is bone broth.

This.

Great syllogism. Now further clarify HOW bone broth is different.

[Anonymous]

Anonymous wrote:they are not made the same way though

Please elaborate. Thanks!

[Anonymous]

Anonymous wrote:

Anonymous wrote:they are not made the same way though

Please elaborate. Thanks!

How do you need elaboration??

I make veggie soup by boiling a bunch of veggie scraps and then I add beans and chopped veggies. There are no bones involved. It is not bone broth. Yet it is still soup.

I make fish soup by boiling a bunch of shellfish shells and then adding fish, veggies, and cream. There are no bones involved. It is not bone broth. Yet it is still soup.

[Anonymous]

Anonymous wrote:

Anonymous wrote:they are not made the same way though

Please elaborate. Thanks!

Bone broth is made by simmering/boiling bones for many, many hours and sometimes days, with a bit of vinegar added to help leach the collagen from the bones. Because of this process, the resulting product is significantly higher in protein and collagen than a stock (and will sometimes gelatinize in the refrigerator), and in fact transferring the protein and collagen from the bones to the broth is the point.

Stock is made by simmering bones and vegetables for 3-4 hours. The point of stock is to impart the flavor of the ingredients, not the nutrients.

[Anonymous]

Bone broth for "protein" is ridiculous. If you want protein, you'll get 100x as much by putting a piece of meat or soy in your soup.

[Anonymous]

Anonymous wrote:Bone broth for "protein" is ridiculous. If you want protein, you'll get 100x as much by putting a piece of meat or soy in your soup.

Yes, you get more protein from meat than from bone broth. You also get more protein from bone broth than stock, and that's the more natural substitution people are referencing when touting the protein benefits of bone broth. Not that it's more protein than a steak: that it's more protein than a stock.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:they are not made the same way though

Please elaborate. Thanks!

Bone broth is made by simmering/boiling bones for many, many hours and sometimes days, with a bit of vinegar added to help leach the collagen from the bones. Because of this process, the resulting product is significantly higher in protein and collagen than a stock (and will sometimes gelatinize in the refrigerator), and in fact transferring the protein and collagen from the bones to the broth is the point.

Stock is made by simmering bones and vegetables for 3-4 hours. The point of stock is to impart the flavor of the ingredients, not the nutrients.

I think the easiest way to see the difference is to look at the liquid when it's cold. If it's solid and stands up like jelly on a spoon, it's bone broth. If liquid when cold, then it's regular broth.