A kale and beef shank soup made with homemade broth slow-simmered with marrow bones, juniper berries and bay leaves.

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The butter-browned shank, juniper berries and bay leaves fill the kitchen with their aroma long before the soup is served. In the bowl, the meat falls apart into tender strands, the broth is full-bodied and the kale retains a little bite. This kale soup starts with homemade beef broth, with onion, carrot and celery added along with a little tomato paste. The broth does almost all the work, and the finishing touches are quick.

Bulalo, Filipino beef broth — Shank and marrow bones, Filipino-style : bulalo.

What Is Kale Soup ?

This is a beef soup made in two stages. First comes a homemade broth, prepared with a seasoned shank seared in butter, marrow bones, red onions, juniper berries, bay leaves, rosemary and sage. Then it is finished with sautéed onion, carrot and celery, a little tomato paste, the meat pulled from the bone and the kale, added last.

Kale, also known as leaf cabbage, is a curly-leaved cabbage that does not form a head, with thick, veined leaves that are a little tough when raw ; cooking softens them while leaving some bite. Beef shank is a collagen-rich cut : simmered very gently, it gives body to the broth, which almost sets into a jelly when chilled, and yields meat that shreds easily.

In the Tradition of Slow-Simmered Broths

This soup follows the principle of long-simmered broths, in the spirit of rustic soups and broths that make the most of bones, gelatin-rich cuts and everyday vegetables. Flavor builds over hours around the shank, marrow bones and aromatics, before a quick finish with freshly chopped vegetables. The broth remains the heart of the dish.

The Main Ingredients

For two people, you need 3 to 4 marrow bones and 1 beef shank, or 2 if they are small or not very meaty. The bones add richness and a silky texture, and you can add a little marrow to the strained broth if you like. The shank supplies the collagen, which gradually turns into gelatin, as well as the meat to return to the soup. Two tablespoons of bone broth powder boost the flavor ; go easy on the salt, since reducing the broth concentrates the seasoning.

Galbitang — Another slow-simmered beef broth : Korean galbitang.

The broth aromatics are 5 juniper berries for a woodsy, lightly peppery note, 2 bay leaves, 2 red onions cut into large pieces, a teaspoon of rosemary and a teaspoon of dried sage. Season the shank with half a teaspoon of paprika, a pinch of black pepper and a pinch of pink Himalayan salt or Celtic sea salt, then sear it in grass-fed butter. Avocado oil, mild olive oil or high-oleic sunflower oil can replace the butter. Start cooking with 1 liter of hot water, topping it up if too much evaporates.

To finish, 100 g of carrot add sweetness and color, 100 g of celery add aromatic freshness, and 2 sweated onions provide a sweet base. Half a small can of tomato paste adds depth and colors the broth. The 100 g of kale finish the soup with a fresh, leafy note.

Technique and Serving Tips

It all comes down to a gentle simmer. A rolling boil clouds the broth and disperses the fat, while slow cooking for 6 to 24 hours tenderizes the meat and extracts the gelatin. You should have about half a liter of broth left, or a little more ; skim off the thin layer of fat with a skimmer, pull the meat from the shank, strain the broth through a sieve and return the meat to it, along with a little marrow if you like. The finishing steps are quick : sauté the onion in a little butter, add the carrot and celery, briefly cook the tomato paste, then add the broth and meat to deglaze the pan and cook the kale for about another 15 minutes.

Bún bò Huế — For a spicier beef broth, try bún bò Huế.

In the refrigerator, the broth may set into a jelly : this is a normal effect of the gelatin. The soup keeps for 2 to 3 days in the refrigerator or can be frozen in portions, then reheated, stirring, until hot throughout, including the meat. Serve it on its own or with bread. Each serving contains 35 g of net carbs.