I did not plan to write this article, as I was sure that everyone cooks vegetable broth and knows how to do it. But after a few comments under my recipe "Light vegetable soup. A gift for those on a diet, " I decided to share my recipe for vegetable broth and tell why I cook it in advance.
I must say right away that I add vegetable broth not only to soups. I use it in various sauces, stews, etc. I often use vegetable broths to soak poultry before cooking (for example, I always keep a turkey in a vegetable broth for at least 12 hours - then the meat is juicier and tastes much better).
How I cook. While the water is boiling, I fry the vegetables in a dry frying pan, greasing them with a little oil. These are usually carrots, onions and celery (you can use both the stem and the root). Vegetables can be baked in the oven at 200˚C. I put it in boiling water, salt it right away. To this I add sprigs of parsley and dill, parsley root (if I find it), leeks, and sometimes a few unpeeled garlic cloves. I never add any cabbage to such broth to how it gives the broth an unpleasant smell. And I don’t put Bulgarian pepper in either. But you can add black pepper (a few peas), allspice, dry parsley and a pinch of oregano. You can, if you like, toss in a couple of fresh rosemary sprigs.
I cook broth for no more than half an hour. Then I strain it, let it cool, pour it into convenient containers.
How I store it. You can store this broth in the refrigerator for several days or freeze it. I use it when necessary. When adding broth to various dishes, it is important to remember that the broth is salty!
Vegetable broth - the basis for many dishes. Especially in the post. I often use vegetable scraps and sprigs of herbs for its preparation. If these remain, I collect them in a bag, and then add them to the broth. Nothing is lost)) I almost always have a pre-cooked vegetable broth. And this, believe me, is very convenient!
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