Vegetable broth

Cooking time:

50 minutes

Active time:

5 minutes

Complexity:

Easy

Strong, rich vegetable broth will make many soups and sauces tastier. Try it - and you will understand: not at all the same as cooking on water!

See all recipes category Soup

Recipe "Vegetable broth"

Ingredients

onions

1 pc.

carrots

1 pc.

celery

1 stem and leaves

parsley

bundle of stems

leek (green part)

1 pc.

bay leaf

2 pcs.

black peppercorns

10 pcs.

garlic

2 cloves

Step 1/5

Rinse the vegetables, cut randomly into celery and leek stalks. Cut the carrots into large washers. Cut the onion in half, no need to peel.

Step 2/5

Preheat a dry frying pan and put vegetables, bay leaves and peppers on it and fry a little, for literally a couple of minutes. Tan will appear on vegetables, and aroma will go from pepper and bay leaf.

Step 3/5

Transfer the vegetables to a saucepan, cover with about 2 liters of cold water. Bring to a boil, reduce heat and cook for 45 minutes.

Step 4/5

Remove vegetables from the finished broth. Strain the broth through a sieve or gauze. Store in the fridge for 3 days or in the freezer, for example by freezing in ice tins and then transferring to a bag. Use the finished broth to prepare soups, risotto, stew.

Step 5/5

For a variety of shades, you can add certain ingredients to the vegetable broth. For a spicy note, cinnamon sticks, cloves and star stars are appropriate. For an Asian hue, fresh ginger root and shiitake mushrooms are suitable. You can use both fresh and dried herbs in cooking - thyme, oregano. And instead of celery stems, you can take a root.

Soup

To children