How to Make Savory Vegetable Broth

Where to start getting acquainted with the secrets of cooking? Naturally, from ordinary basic dishes, which are the basis of most of the most unique and complex dishes. Although I am sure that experienced housewives will also learn a lot of useful and exciting things from this recipe, because in order to know how to prepare vegetable dietary broth for soup, you need to become familiar with certain culinary subtleties . Yes, yes, now we will talk about how to make a fragrant base for lean (and not only) soups and other hot dishes from ordinary vegetables. But first things first!

Ingredients

Carrot	2 pcs.
Celery	5-6 stems
Leek	½ stem
Garlic	3-4 cloves
Onion	½ head
Parsley	3-4 stems
Thyme	3-4 stems
Bay leaf	2 pcs.
Salt	1 tbsp. l.
aromatic pepper	2-3 peas
Carnation	5-6 sticks
Water	2.5 l

How to choose the right ingredients

All vegetables must be fresh , without any rottenness or wormholes.
If the season permits, give preference to young garlic , which will give the broth an additional smell.
The taste of the broth will certainly be reflected in the properties of the water you use. If an unknown chemical solution is flowing from your tap, use filtered or even bottled water to prepare the dish.

Step-by-step manufacturing recipe

Rinse 2 carrots under running water, peel them and cut them into fairly large pieces.
Cut 5-6 celery stalks into pieces of the same size.
Peel and core 3-4 garlic cloves.
Wash half of the leek well to remove soil particles and cut into the same pieces as the carrots and celery.
Stick 5-6 cloves into half a clean onion, like needles into a pillow.
And now it’s time to synthesize your culinary and floristic abilities and prepare a “bouquet garni”. To do this, wrap 3-4 stalks of parsley and thyme in one leek leaf, as well as 2 bay leaves. Firmly secure this bunch at the base with kitchen thread (like a real bouquet), admire this fragrant still life and set it aside for a while.
Place chopped carrots, celery, leeks, garlic cloves and onions with cloves in a saucepan and fill with 2.5 liters of clean, cool water.
Place the pan on the fire and bring to a boil.
Add 1 tablespoon of salt, 3-4 peas of aromatic pepper and the “bouquet garni” prepared in advance to boiling water.
Stir the contents of the pan well, cover with a lid, reduce heat and leave to simmer for 50 minutes.
Strain the finished broth through a sieve or colander. That's all, the transparent and aromatic base for your best dishes is ready!

Making video recipe

When a man cooks with pleasure and knowledge of his own business, he is eager to learn culinary skills. The creator of this video will gladly tell and show you how to properly cut vegetables, how to prepare a “bouquet garni” and where you can use this excellent fragrant vegetable broth.

How to serve broth correctly

Vegetable broth can be used not only as a base for preparing the most complex dishes, but also served as a roast - this is especially important for lean, dietary and children's cuisine.

You can serve it with crispy croutons or freshly baked bread, and if you add boiled homemade noodles and herbs to the plate , you will get a real soup. Rich vegetable broth is also very pleasant to wash down pies with various salty innards.

Broth secrets

For uniform production of vegetables , it is better that some are cut into pieces of approximately 1 size . The finer the ingredients are chopped, the faster the broth will cook.
On the other hand, if you really don’t want to mess around in the kitchen or you really don’t have enough time, you can send the vegetables to cook completely, only after washing and peeling them beforehand. The result will be no worse, only the broth will have to cook a little longer.

You should not add water to the broth already during the cooking process - this may have a bad effect on its taste.
The finished broth can be used immediately, or you can throw it in reserve. To do this, simply cool it, pour it into food containers and send it to the freezer to wait for its finest hour.

Vegetable Broth Recipes

A tasty and necessary vegetable broth, the recipe of which is as simple as possible - a beautiful method for a caring housewife to use up very hard parts of vegetables and excesses from preparing other dishes. The stems of cauliflower and broccoli, carrot pulp from a juicer, the greenish part of leeks, thick stems of parsley and dill - all this is unsurpassed for this dish. If you are harvesting excess vegetables over a period of time, store them in an airtight container in the freezer. The light decoction is dietary, suitable for both vegetable eaters and people who want to lose weight or suffer from gastrointestinal diseases (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) .

A selection of the best light vegetable broth recipes

Broth with turnips and tomatoes

This light broth is dietary and is prescribed for recovery after illnesses and operations. To make it, you first need to cook all the vegetable tenderloins. Wash the vegetables, peel and cut into pieces of approximately similar sizes.
Place all the vegetables in a large saucepan, add 1 1/2 liters of water, add salt and bring the broth to a boil. Reduce heat and cook at a bubbly boil for about 20 minutes.
Remove the pan from the stove, cool, and later strain the vegetable broth into a bowl, squeezing the vegetables with a spoon.
Cool the finished broth and store it in the refrigerator for 2-3 days, or freeze it for several months.

How to cook spicy vegetable broth with snow-white wine

For a vegetable dish recipe, wrap parsley, thyme, bay leaves and peppercorns in a piece of gauze (muslin) and tie with a formidable thread to create a bouquet garni.
In a large soup pot, heat olive oil over medium heat until shimmering. Add onions, carrots, celery and simmer for 5-8 minutes until coffee color.
Pour the wine into the broth and use a spoon to scrape the bottom of the pan from brown vegetable pieces. Raise the heat to medium-high and cook until almost one hundred percent of the wine has evaporated.
Add 4 liters of water and bouquet garni and bring to a boil. Reduce heat to low so the vegetable broth is just simmering, and cook uncovered for about 45 minutes.
Strain the broth through a sieve into a heatproof container and discard any that remains in the sieve. Let the broth cool one hundred percent; Stir it from time to time to speed up the cooling.
Keep the prepared dish in the refrigerator for up to 2 days, or freeze it in airtight containers or ice cube trays and store for up to 3 months.

Recipe for vegetable light broth with zucchini and pumpkin

Pour water into a saucepan and place on medium heat according to the recipe.
Wash the vegetables and cut them into large cubes. Place in water when it warms up.
When the water with vegetables boils, remove the foam and add salt to taste. After this, turn the heat to low and add onion, dill, parsley and spices. The broth should be simmered over low heat for 20-25 minutes.
If desired, onions, dill and parsley can be fried in olive oil in advance and then added to the vegetable broth.
After 25 minutes, remove the pan from the stove and let the vegetable broth brew for another 20 minutes, so that the smell and taste of all the vegetables are transferred one hundred percent into the liquid.
The finished dish can be consumed as a vegetable soup, or strained, separating the broth, and the remaining vegetables can be used as a side dish.

How to make vegetable broth with mushrooms and tomatoes

To cook the broth, peel and wash the carrots, parsley roots and celery, cut into large cubes. Cut the leeks in half lengthwise and wash them. We do not peel the onions - we cut them in half in accordance with the recipe.
Clean, wash and chop the mushrooms. We do the same with tomatoes. Heat the oil in a large saucepan and simmer all the vegetable ingredients for 8-10 minutes over low heat. When they have somewhat lost their initial color, fill them with water and bring to a boil.
If foam appears on the surface of the vegetable broth, remove it with a slotted spoon.
Next we add rosemary and thyme (previously washed and dried), bay leaf, pepper and juniper berries. Cook the broth for an hour over medium heat, the lid must be open. When the dish is ready, pour it through a sieve into another container.

Broth with vegetable tenderloin from celery and sweet pepper

For the recipe, cut the roots off the onion, but do not cut the bottom. Cut the onion into quarters, including the bottom and peel.
Remove the spoiled areas of leaves from the greenish part of the leek, they are not suitable for vegetable broth, wash well and chop coarsely.
Wash and peel other vegetables. Cut into medium sized pieces.
Wash the parsley and dill under cool water and cut off the stems. Set aside the greens for future use, and tie the stems with cotton thread so that they can be simply pulled out of the vegetable broth.
Place all ingredients in a multicooker bowl and fill with cool water to the highest mark. Turn on the Extinguishing program for 2 hours.
Strain the finished broth. Squeeze out the vegetable part and throw it away, they gave all the taste and benefit to the broth. A few boiled carrots can be used to decorate a dish.
The dish can be frozen and stored in the freezer for up to six months.

Regular vegetable broth for children

We clean all the vegetables in advance and cut them into small pieces.
Place the vegetable tenderloin in cool water. Cook the root vegetables until half cooked over low heat with the lid closed.
Add onion and cabbage to the broth. Continue cooking until done.
When the vegetables are cooked, strain the broth and cool. A children's recipe for vegetable broth does not differ much from the “adult” version, although the purchased broth is advised to be consumed immediately and not frozen.

How to make vegetable broth from what you can find in the kitchen

It can be used instead of water, for example, for meatless soups or stews. The dishes will become much richer and more fragrant.

What can you use to make vegetable broth?

For a good broth you will need:

1–2 onions;
2–3 carrots;
4–5 celery stalks along with herbs;
1 bunch of any greenery (you can use several sprigs of parsley, dill, green onions, thyme and other herbs);
3–5 cloves of garlic;
salt - to taste;
7–10 black peppercorns;
water - as much as needed.

The following products will perfectly complement the taste:

2–3 dried bay leaves;
1 leek along with herbs;
2-3 tomatoes or 1-2 tablespoons of tomato paste;
1 bell pepper;
several all new or dried mushrooms.

If desired, add other vegetables that you can find in the kitchen. From time to time, broth is made even from unnecessary vegetable trimmings or added to other products.

Trimmings can be stored in the freezer especially for such cases. Naturally, they must be unsullied. So rinse the vegetables and herbs well if you are going to use their peels for broth.

Frozen scraps of vegetables and herbs from which you can cook broth / aspicyperspective.com

How to make vegetable broth

Wash vegetables and herbs well. Onions and garlic can be used together with the skin, and carrots are quite easy to carefully rub with a brush.

Cut the vegetables into large pieces. The greens can also be chopped coarsely or thrown in whole.

YouTube channel The Domestic Geek

If you add fresh mushrooms to the broth, also cut them into large pieces. Dried mushrooms must be soaked in hot water for 20–30 minutes beforehand.

Place all the prepared ingredients in a saucepan, add salt, pepper and bay leaves and cover with water. She is obliged to cover them one hundred percent. The less water, the more concentrated the broth will be.

Bring the liquid to the first bubbles over medium heat. Then reduce it and cook for 1-2 hours.

YouTube channel The Domestic Geek

Use a slotted spoon to scoop out the ingredients or place them in a colander and strain the broth through a sieve. Vegetables and herbs are no longer needed - they have already given the broth all its own taste and smell.

YouTube channel The Domestic Geek

How to store vegetable broth

If you do not plan to use it right away, pour the cooled broth into a jar or container with a lid and put it in the refrigerator. There it should be stored no longer than 1 week.

The broth can also be frozen in a suitable container. It can be stored in the freezer for up to 3 months.

Cooking workshop: How to cook vegetable broth

There is a recipe for chicken broth on the blog. Fish broth recipe too. It’s time to create a vegetable one, especially since it’s been asked for more than once. It is no more difficult to prepare than chicken, and literally easier than fish. The main thing is to choose the right vegetables and take your time.

Vegetable broth is a good base for vegetarian soups, sauces and stews. And also for risotto. In addition, it is excellent for poaching fish and chicken.

WHAT TO COOK FROM

Any fragrant vegetables and roots are suitable for vegetable broth. The traditional indispensable set is onions, carrots, celery (trunks or roots), garlic. Plus bay leaf and peppercorns - in the case of vegetable broth, it is better to use snow-white pepper, which is milder in smell. In my version, there is also the freshest thyme. In addition, you can add parsley root, parsnips, champignons (fresh or dried), tomato, fennel, broccoli, leek, and zucchini to the vegetable broth. All these components give the broth new flavor colors. You can also add sweet pepper there - but keep in mind that it has a rather annoying “non-classical” smell, which can interfere with some options.

A very preferred participant in the vegetable broth ensemble is snow-white dry wine, i.e. acid. It helps vegetables and root crops to fully reveal their own aroma and transfer it to the cooking water. Some people add lemon instead of wine, but if we talk about culinary classics, then wine is most appropriate here. Another additional method of enhancing odors is sautéing vegetables in a small amount of butter or vegetable oil before cooking.

HOW TO PREPARE

In the standard version for a light broth, the vegetables simply need to be thoroughly washed and all visible damage removed. If you want to get a broth of the darkest, richest color, burn the vegetable cuts in a dry, very hot frying pan until they are a confident coffee color. Or bake them on a baking sheet in the oven until golden brown at 220 degrees (depending on the time).

Next I will give the recipe. Here comes the layout for a saturated broth - with the size reduced to half. In other words, it will take more than an hour to prepare. If you need a basic light broth, simply reduce the amount of ingredients by half and skip the boiling step.

Ingredients for 1.5 liters of broth:

2 medium onions
300 g carrots
200 g stalk celery
100 g champignons
3 cloves garlic
150 g zucchini
20 g butter
250 ml dry white wine
2 sprigs of fresh thyme
1 bay leaf
10 white peppercorns
salt to taste (if you plan to use broth in a dish, where it will boil down - for example, in risotto - do not salt it)

Cut vegetables into large cubes or slices. In a thick-bottomed saucepan over medium heat, heat the butter (or vegetable oil in a similar amount). Fry the onion for a couple of minutes, then add other vegetables and sauté for a few more minutes (the vegetables should not brown).

Pour in snow-white wine, increase the heat to medium-high and simmer until the smell of alcohol disappears (not to be confused with the smell of wine), about 1.5-2 minutes.

Pour in 3 liters of water, add thyme, bay leaf, garlic cloves cut into halves and peppercorns. Salt. Bring to a boil over high heat, reduce the heat to the very minimum - so that the broth gurgles slightly - and cook for 30-40 minutes, skimming the foam from time to time. If the fire is strong, the broth will not turn out transparent.

Strain the broth through a double sieve or cheesecloth. We throw away the vegetables. Return the broth to the pan and reduce by half over medium heat.

The broth is ready. Now it can be used for its intended purpose immediately or frozen - most conveniently - in ice trays. Or stored in the refrigerator for up to 3 days.