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Bone Marrow Soup (Sopa de Médula)

Name: Bone Marrow Soup (Sopa de Médula)
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Cuisine: Mexican
Ingredients: 6 cloves Garlic; 1 bunch Fresh coriander; 5 granos Black peppercorns; 2 tallos Celery; 2 Carrots; 2 Chayote squash; 2 Potatoes; 2 leaves Bay leaves; 1 kg Beef marrow bones; 1 Onion

260 min (20 prep + 240 cook) Easy 6 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Beef bone marrow broth with vegetables and herbs, deeply comforting and nutritious.

About this recipe

Comforting broth made from beef marrow bones, vegetables and aromatic herbs. Nutritious, deeply flavourful and rich with the natural collagen that warms the soul.

History & Origin

Bone marrow soup, also called sopa de tuétano, is one of the most ancient and nutritious broths in Mexican cuisine. The practice of using every part of the animal, including bones with their marrow, is ancestral in Mesoamerican cultures. The Aztecs already knew the nutritional value of slow-cooked bones and prepared broths we might now call "bone broth". In Mexico, beef marrow holds a special culinary status. Roasted marrow is served as a starter in markets and steakhouses, especially in northern Mexico. But marrow soup is something different: a long, patient broth prepared with shank and flat bones that cook for hours releasing collagen, gelatine and minerals. This soup is especially appreciated in cold months and is attributed restorative properties. In Mexican folk medicine, bone broth is recommended for recovering from illness, strengthening bones and joints, and restoring energy. Mexican grandmothers know that a well-prepared marrow broth cures many ailments. The key to a good marrow soup is time: a minimum of two hours, though four hours is ideal. Served piping hot with lime, fresh chilli, chopped onion, fresh coriander and corn tortillas or crusty bread.

Estimated cost

£7.00

Total cost

£1.17

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

12g

Protein

14g

Carbohydrates

Fat

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Thoroughly clean 1kg beef marrow bones under cold water. Optionally, soak in cold water for 2 hours to remove impurities. Drain.
💡 Soaking the bones produces a cleaner, golden-coloured broth.
2
In a large pot, place the bones with 2.5 litres cold water. Bring to the boil over high heat. Remove any foam that forms in the first 10 minutes with a skimmer. Reduce heat.
💡 Removing the initial foam gives a clean broth without bitter notes.
3
Add 1 quartered onion, 6 garlic cloves, 2 peeled carrots in pieces, 2 celery stalks, 1 tablespoon coarse salt, 2 bay leaves, 5 black peppercorns and 1 teaspoon oregano. Cover and cook over medium-low heat for 2.5 hours.
4
Add 2 peeled and cubed chayote squash and 2 medium peeled potatoes in pieces. Cook for a further 30-40 minutes until vegetables are tender but not falling apart.
💡 Do not add the vegetables at the start or they will turn mushy.
5
Taste the broth and adjust salt. Serve piping hot in a clay bowl with the marrow bones. Accompany with limes, fresh serrano chilli, chopped onion, fresh coriander and corn tortillas or crusty bread.
💡 The marrow is eaten directly from the bone with a spoon or small knife.