Recipe for bouillon and vegetable broth

Sure, you can just take instant vegetable stock. But prepare yourself a bouillon yourself. You can cook a large pot of it and freeze the leftovers in small portions. So you always have a healthy base for delicious soups ready.

A broth, a clear broth, serves as a base for almost all soups. It is easy to prepare and freeze or refrigerate. The base broth is always made from vegetables. Alternatively, you can also cook chicken (for a chicken stock) or beef (for a beef stock).

Base for a vegetable broth

Ingredients: 4 large carrots, 1/2 celeriac, 1 parsley root, 2 onions, 2 leeks, 1 bunch of parsley, 1 sprig of thyme, 2 bay leaves, 2-3 stalks lovage, 2 tablespoons rapeseed oil, 1/2 teaspoon salt.

Preparation: Cut vegetables and herbs into large pieces. Sauté briefly in a little rapeseed oil. Add 5 liters of cold water and salt vigorously. Bring everything to a boil. Simmer slowly for one hour with the lid closed. Cool and then strain through a sieve, preferably a hair sieve.

chicken stock

Ingredients: like the base vegetable broth and a chicken soup. Preparation: Put all ingredients together in the pot. Fill with 5 liters of cold water. Simmer for 2.5 to 3 hours with the lid open. Always skim off the foam. If there is no foam left, put the lid on, but keep a gap open. Drain the soup through a sieve. Then cool in a cool place (for example on the balcony). Lift off the fat layer and sift again.

beef broth

Ingredients: as base vegetable broth and 700 g beef bones and soup meat Preparation: Sear the meat and bones in hot oil. Then continue as in the preparation of the chicken stock.

The homemade bouillons are an ideal base for the preparation of the soups of our soups diet!

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