Apple Cider Vinegar in Broth
A warming, healing broth that combines the digestive benefits of raw apple cider vinegar with a medley of aromatic vegetables and herbs. This light yet flavorful broth is perfect for detox support, soothing digestion, and boosting your immune system. Enjoy it as a standalone elixir or as a foundation for more complex soups.
Equipment
- Large stockpot (6–8 quart)
- Knife
- Cutting board
- Measuring cups and spoons
- Fine-mesh strainer or cheesecloth-lined colander
- Ladle
Ingredients
- Liquid Base:
- 10 cups filtered water
- 2 tablespoons raw unfiltered apple cider vinegar
- Vegetables & Aromatics:
- 1 medium onion quartered (skin on if organic, for extra flavor)
- 2 carrots peeled and roughly chopped
- 2 celery stalks roughly chopped
- 3 garlic cloves smashed
- 1- inch piece fresh ginger sliced (optional, for extra warmth and healing)
- Herbs & Spices:
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- Salt to taste (about 1–2 teaspoons)
- Optional A few sprigs of fresh thyme or rosemary
- Optional A handful of shiitake or cremini mushrooms for an umami boost
Instructions
- Combine Liquids:
- In a large stockpot, add the 10 cups of water and 2 tablespoons of apple cider vinegar. (If you were making a bone broth, you’d let the vinegar-water mixture stand for 10–15 minutes first to help extract minerals—but for this vegetable-forward broth, you can proceed immediately.)
- Add Vegetables & Aromatics:
- Place the onion, carrots, celery, garlic, and ginger (if using) into the pot. Add the bay leaves, whole peppercorns, and any optional herbs or mushrooms.
- Simmer:
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the broth simmer gently for 45–60 minutes. During simmering, skim off any foam or impurities that rise to the surface.
- Strain & Season:
- Remove the pot from heat. Strain the broth through a fine-mesh strainer or cheesecloth into a clean bowl or another pot. Taste and season with salt as needed. Adjust with a little extra apple cider vinegar if you prefer a tangier kick.
- Serve:
- Ladle the warm broth into cups and enjoy as a comforting, digestive tonic. Alternatively, let it cool and store in the refrigerator for up to 3 days (or freeze for longer storage) to use as a base in other recipes.
- Details
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: Approximately 6 servings (1 cup per serving)
- Category: Broth / Soup
- Method: Simmering
- Cuisine: Health/Detox
- Diet: Gluten-Free, Paleo, Keto, Whole30
- Keywords
- apple cider vinegar, broth, detox, healing, gut health, immune boosting, nourishing, clean eating, digestive tonic
- Nutrition (Approximate per 1 cup serving – 240 ml)
- Calories: ~50
- Sugar: ~4 g
- Sodium: ~120 mg (variable based on salt added)
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: ~10 g
- Fiber: ~2 g
- Protein: ~2 g
- Cholesterol: 0 mg
- Note: Nutritional values are estimates and can vary based on ingredient brands and exact measurements.
Notes
Adjusting Flavor: If you enjoy a deeper herbal flavor, consider adding more thyme, rosemary, or even a pinch of turmeric during simmering.
Bone Broth Variation: For a richer, mineral-dense version, add cleaned beef or chicken bones to the pot. In this case, let the vinegar-water mixture sit with the bones for 10–15 minutes before adding the vegetables and extend the simmering time to 3–4 hours.
Vinegar Caution: Raw apple cider vinegar is potent. Ensure it’s well diluted in the broth to avoid irritation; you can adjust the amount to suit your taste.
Storage Tips: This broth keeps well in the refrigerator for up to 3 days. For longer storage, freeze in individual portions.
Customization: Feel free to experiment with additional vegetables (like leeks or parsnips) or spices (such as a dash of cayenne pepper) to tailor the broth to your preference.
Bone Broth Variation: For a richer, mineral-dense version, add cleaned beef or chicken bones to the pot. In this case, let the vinegar-water mixture sit with the bones for 10–15 minutes before adding the vegetables and extend the simmering time to 3–4 hours.
Vinegar Caution: Raw apple cider vinegar is potent. Ensure it’s well diluted in the broth to avoid irritation; you can adjust the amount to suit your taste.
Storage Tips: This broth keeps well in the refrigerator for up to 3 days. For longer storage, freeze in individual portions.
Customization: Feel free to experiment with additional vegetables (like leeks or parsnips) or spices (such as a dash of cayenne pepper) to tailor the broth to your preference.