I always have such a seasoning in my closet. First, it’s much faster to cook with it. Secondly, the dishes are very aromatic and tasty. Thirdly, no harm, only benefit!
There is one not very familiar ingredient here that makes the taste of soups richer and brighter.
I recently told you why I dry a lot of onions, because they are in the store every year. If you missed, see HERE.
So, another reason why I dry a lot of onions is I add them to this seasoning. I cook various dishes with this seasoning, but most often soups. So I gave it the name "dry broth".
I cook my seasoning only from vegetables (and it is in this composition that I recommend trying). But you can, of course, add dry mushrooms here, and even dried meat.
How I make the dry broth seasoning
First you need to dry all the vegetables. This can be done in any convenient way (in the sun, in the oven or in the dryer). I usually use a dryer - it is designed for long-term drying, so the energy consumption is very low. If you think it is expensive, just check the specifications of the dryers.
First, I dry the onions and garlic. I cut thinly, lay out and - into the dryer. How long, I will not name. For each dryer, the drying time will be different. Usually, the instructions say what and how much to dry (approximately). It takes me 6 to 8 hours.
I also dry carrots for this seasoning. I cut it as thin as possible - it will dry faster. These are the carrot slices after drying:
You can put dry vegetables in clean jars and store them in the cupboard.
Center (pictured above), my "secret ingredient" is eggplant. I peel the skins, cut them into thin slices and also dry them to the "state of chips".
Celery (or rather, a stalk of celery). We love its scent very much. Therefore, I often add it to various seasonings (and here too). But if you don't like celery, you can simply exclude it.
I also make sure to dry bell peppers and herbs (parsley and dill).
I transfer all the dried ingredients to the blender bowl and grind.
For better storage, I add a few tablespoons of salt to the seasoning. I mix and store in a closet in an airtight jar. For 1.5 liters of water I add about a tablespoon of this seasoning.
Approximate amount of ingredients (can be changed to your liking):
• Onions - 2-3 pcs.
• Carrots - 1 pc.
• Eggplant - 1 pc.
• Garlic - 5-6 teeth.
• Celery stalk - 2-3 pcs.
• Sweet pepper - 2 pcs.
• Dill
• Parsley
• Salt - 3 tbsp.