Ingredients :

• The bones — Beef or chicken, both work differently. Beef bones with marrow give a dense broth, almost gelatinous once cooled — that’s the sign it’s truly rich. Chicken carcasses give something lighter and more versatile. Ask your butcher for soup bones; they often sell them for next to nothing.
• Apple cider vinegar — An unexpected ingredient. One tablespoon in the cold water, even before heating. You won’t taste it at all in the final broth. Its role is discreet but useful: it helps extract minerals from the bones during slow cooking. No cider vinegar? Lemon juice does the trick.
• Onion, carrot, celery — The classic trio. No need to peel them carefully — the onion cut in half with its skin even gives the broth a beautiful amber color. As for carrots, chop them roughly. Truly roughly. Everything will be strained anyway.
• Ginger and turmeric — Optional, but recommended if you like a slightly spiced depth. A slice of fresh ginger and half a teaspoon of turmeric powder add a gentle, earthy heat. Turmeric also colors the broth a very appetizing deep golden yellow.