Bone marrow soup

Paya is a nutritious soup made of beef bones full of marrow originating in Bangladesh. It is hearty and delicious, with a robust creamy and savory flavor from the marrows. Different South Asian countries have their own version of this soup, but this lighter, simpler version is my favorite.

Browned beef shank is tenderized in the slow cooker then transferred on the stovetop where the meat joins vegetables and tomato sauce to make this warming cold weather stew.

This is an incredible Filipino soup that features spoon tender beef shanks, extra marrow bones, and a bone stock from scratch that makes a rich collagen soup. Few ingredients, simple, and very satisfying for the whole family.

Bulalo Soup is a Filipino beef soup from slow-simmered shanks and bone marrow. Resulting to melt-in-your-mouth tender meat and flavorful clear stock with added vegetables making it a hearty soup. A soup is a year-round favorite but is a definite must-have during the rainy season.

Down to Earth: Vegetable soup with bone marrow

This rich and nourishing bone marrow soup is allergy friendly and nutrient dense.

With meagre meat and only scallions for greens, this slow cooker bone marrow soup is essentially bone broth served with the bone so that the marrow can be scooped out with a spoon for optimal experience.

Bone Marrow Dumpling Soup ('Markklößchensuppe')