Carnivore Soup

A deeply nourishing and savory Carnivore Soup recipe. This simple, meat-based broth is packed with protein, electrolytes, and comfort. Perfect for a keto, carnivore, or low-carb diet.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Course: Main Course
Cuisine: Animal-Based
Diet: Gluten-Free, Grain-Free, Keto, Carnivore
Servings: 4
Cooking Intensity: Low (mostly hands-off simmering)

The Essence of Carnivore Soup

Welcome to the ultimate bowl of primal comfort. Carnivore Soup is not your average vegetable-laden broth. It is a fundamental, back-to-basics recipe that celebrates the deep, rich flavors and profound nourishment that can only come from animal products. This soup is a cornerstone of the carnivore and ketogenic diets, designed to replenish electrolytes, provide easily digestible protein, and offer a warm, satiating meal that is incredibly gentle on the digestive system.

Think of it as a more substantial and flavorful upgrade to bone broth. While bone broth is sipped, Carnivore Soup is eaten with a spoon, featuring tender, shredded meat in every bite. It’s the perfect meal for a chilly evening, when you’re feeling under the weather, or when your body is craving simple, uncomplicated nutrition. The magic lies in the slow simmering, which breaks down tough connective tissues into gelatin, creating a luxurious, silky mouthfeel and a broth that is both hydrating and healing.

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Ingredients

• 2 lbs (approx. 1 kg) meaty beef bones (marrow bones, oxtail, short ribs, or knuckle bones are ideal)

• 1 lb (450 g) stewing beef (chuck roast or shank), cut into 1-inch chunks

• 1 tbsp animal fat (tallow, lard, or ghee)

• 2 tsp fine sea salt, plus more to taste

• 8 cups (2 L) cold water

• 2 tbsp apple cider vinegar (helps extract minerals from the bones)

• Optional Add-ins (strictly carnivore): 2-3 beaten eggs drizzled in at the end (egg drop style), a pat of butter or dollop of bone marrow fat stirred into each bowl.

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Equipment

• Large stockpot or Dutch oven (at least 6 quarts)

• Tongs

• Fine-mesh strainer or slotted spoon

• Fork for shredding meat

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Instructions

Step 1: Brown the Meat (10 minutes)

Pat the stewing beef chunks dry with a paper towel. This is crucial for achieving a good sear, not a steam. Heat the animal fat in your large stockpot or Dutch oven over medium-high heat. Once the fat is shimmering, add the beef chunks in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until a deep brown crust forms. This step is non-negotiable for building the soup’s foundational flavor. Remove the seared beef and set aside.

Step 2: Build the Broth (5 minutes)

In the same pot, add the meaty bones. Pour in the 8 cups of cold water and the apple cider vinegar. Scrape the bottom of the pot with a wooden spoon to release all the delicious browned bits (the fond) from searing the meat. This is pure flavor. Return the seared stewing beef chunks to the pot. Bring the pot to a gentle boil over high heat.

Step 3: The Long Simmer (2+ hours)

As soon as the soup reaches a boil, immediately reduce the heat to the lowest possible setting to maintain a very gentle, lazy simmer. You should only see occasional small bubbles breaking the surface. A rolling boil will make the broth cloudy and harsh.
Skim off any grayish scum that rises to the top in the first 15-20 minutes using a fine-mesh skimmer or a spoon. This is just coagulated protein and will make for a clearer broth.
Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for a minimum of 2 hours. For an even richer, more gelatinous broth, let it go for 3-4 hours. The longer it simmers, the more flavor and nutrition are extracted from the bones.

Step 4: Shred and Serve (10 minutes)

After the long simmer, carefully remove the meaty bones and large chunks of stew meat from the pot with tongs. Place them on a cutting board and allow them to cool slightly until they are safe to handle.
Using a fork or your hands, shred all the meat from the bones. Discard the bones and any large pieces of gristle or fat you don’t wish to eat. Return all the tender, shredded meat to the pot of broth.
Stir in the sea salt. Taste the soup and adjust seasoning, adding more salt if desired. For carnivore purists, salt is the only seasoning needed, but its role is critical in making the flavors pop.

Step 5 (Optional): The Egg Ribbon

For a protein and fat boost, bring the soup back to a gentle simmer. Slowly drizzle in 2-3 beaten eggs while stirring the soup constantly with a fork. The eggs will cook instantly, creating delicate ribbons throughout the broth.

To Serve:

Ladle the hot Carnivore Soup into deep bowls. Ensure each serving gets a generous amount of shredded meat and broth. For an extra layer of richness, add a pat of cold butter or a spoonful of soft bone marrow fat to each bowl and let it melt into the soup.

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Nutrition Information (Per Serving, estimated)

• Calories: 480

• Total Fat: 32g

  • Saturated Fat: 14g

• Cholesterol: 190mg

• Sodium: 1280mg (will vary based on salt added)

• Total Carbohydrates: 0g

  • Dietary Fiber: 0g

  • Sugars: 0g

• Protein: 45g

Key Micronutrients: This soup is an excellent source of Electrolytes (Sodium, Potassium, Magnesium), Collagen, Gelatin, Glycine, and essential vitamins and minerals like B12, Iron, and Zinc, all highly bioavailable from the animal sources.

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Chef’s Notes & FAQs

• Storage: This soup stores beautifully. Allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 5 days. The broth will solidify when chilled due to the natural gelatin—this is a sign of a well-made, nutritious soup! Simply reheat gently.

• Freezing: You can freeze Carnivore Soup for up to 3 months. Consider freezing in individual portions for a quick and easy meal.

• Customization: The beauty of this recipe is its simplicity, but you can customize the protein. Use a whole chicken (shred the meat) or lamb bones for a different flavor profile.

• For a Clearer Broth: The initial skimming and maintaining a gentle (not rolling) simmer are the two keys to a clear, consommé-like broth.

• Is it just bone broth? No. While it uses similar principles, Carnivore Soup includes a significant amount of shredded meat, making it a complete and hearty meal, not just a beverage or light sipping broth.

Enjoy this powerful, simple, and deeply satisfying taste of primal nourishment