Vegetable broth can be eaten in pure form - it will replace the first dish, but more often it is used as a liquid basis for making soups, sauces, vegetable stews, meat and fish snacks. The taste of this dish can be very different - a lot depends on the constituent vegetables. The appearance of the broth also varies with its composition. With seeming simplicity, the preparation of a dish requires knowledge of some important points.
Cooking Features
Broth often serves as the main component of the dish, and the taste of the prepared food depends on how tasty and appetizing you make this fragrant base. Knowledge of several subtleties will allow you to cook vegetable broth, the organoleptic properties of which will fully meet your needs.
- If you cook the onions without peeling, then the broth will become golden. Using beets, carrots and tomatoes will also change the color of the broth. Carrots and tomatoes will give it unobtrusive orange or red hues, beets - a more saturated burgundy tone. Fresh greens paint the broth in a green tint, if this seems odd to you, it is better to give preference to dried greens. Due to the addition of white cabbage broth becomes cloudy.
- Carrots give the broth a sweetish aftertaste, and tomatoes — slightly sour. White cabbage and pepper make the broth taste as rich as possible. This is good when the broth is prepared for use as a separate dish, and bad when it is used to prepare other snacks, as it can interrupt the taste of the main ingredients. Broccoli and cauliflower taste properties of broth almost do not change, but make it more useful.
- All vegetables used in cooking broth give it a significant part of the beneficial substances they contain. The composition can be selected, focusing on the individual needs of the body in those or other vitamins, micro-and macro.
- The cooking time of the broth depends on what vegetables are used and how finely they are sliced. Usually it is 20-30 minutes.
- To make the broth as aromatic and rich as possible to taste, it should be salted at the beginning of cooking, but add a little bit of salt. Dissolve the broth at the very end so as not to overdo it.
- Use filtered or even softened water to make broth, then it will have a more delicate and pleasant taste. The use of non-carbonated mineral water as a base will make the dish even more useful.
- Vegetables from which the broth was boiled are suitable for cooking, but some housewives throw them away, since there are not so many nutrients left in them until the end of cooking. How to deal with vegetables, each cook decides for himself, but leaving them in the broth is not worth it - it must be drained.
- Be sure to use spices and spices, but do not leave to cool the finished dish with them. Spices such as pepper and bay leaf are capable of giving bitterness to the broth.
Vegetable broth is not necessary to use completely, it can be stored in the freezer for 2 months, in the main chamber of the refrigerator - for 2-3 weeks. In the latter case, the broth is poured into sterilized cans and hermetically sealed.
Simple vegetable broth recipe
Composition:
- carrots - 0, 5 kg;
- onions - 0, 5 kg;
- fresh parsley - 100 g;
- black pepper peas - 6 pcs .;
- allspice peas - 12 pcs .;
- bay leaf - 4 pcs .;
- water - 3-4 liters;
- salt - to taste.
Method of preparation:
- Peel the bulbs. Cut into 2-4 pieces. If they are small, you can leave whole, just cutting off the tips.
- Peel the carrots, cut into large pieces.
- Fold the vegetables into the pan, cover with water.
- When the water boils, add some salt.
- After 10 minutes, put the spices, a bunch of parsley in the pan. Greens need only be washed and tied with a clean thread, it is not necessary to chop it with a knife.
- Boil the broth for another 20 minutes.
- Remove pieces of vegetables and parsley from the broth. Strain it without waiting for it to cool down - if you leave spices in it for a long time, it will get a bitter taste.
Vegetable broth prepared according to this recipe is universal, it can be used as a basis for preparing vegetable, fish and meat dishes.
Vegetable broth with leek and dried tomatoes
Composition:
- onions - 0, 3 kg;
- leek - 0, 3 kg;
- root parsnip - 0, 25 kg;
- celery root - 0.5 kg;
- garlic - 4 cloves;
- fresh parsley - 50 g;
- dried tomatoes - 50 g;
- black pepper peas - 5 pcs .;
- allspice peas - 5 pcs .;
- bay leaf - 2 pcs .;
- water - 2, 5-3 l;
- salt - to taste.
Method of preparation:
- From the onions, remove the husk, cut it into large rings or cut each onion into 4 pieces, put in a saucepan.
- Leek wash, cut into columns of 3-4 cm, put to the onions.
- Peel celery and parsnip roots. Parsnip cut into circles, celery into cubes. Put to the vegetables.
- Without cutting, add garlic cloves and dried tomatoes.
- Fill with water, bring to a boil, simmer for 30 minutes over low heat, cover the pan with a lid.
- 15 minutes before cooked, sprinkle with broth, add spices and parsley in a bun.
- Strain the finished broth.
This broth has such a rich taste and aroma that it is advisable to use it for cooking soups or to eat as an independent dish. So that the roots do not darken during the cooking process and do not give the broth a cloudy hue, they can be lightly fried in butter or vegetable oil.
Broth from roasted vegetables
Composition:
- carrots - 0, 25 kg;
- onions - 100 g;
- Bulgarian pepper - 0, 2 kg;
- butter - 50 g (or 40-50 ml of vegetable);
- water - 1, 5 l;
- salt, spices - to taste.
Method of preparation:
- Free the onions from the husk, cut it into large rings. If you replace it with leek (white part), it will be even better.
- Scrape carrots, wash them, dry them with a napkin and cut them into slices about 1 cm thick.
- In a pan, melt butter, put onions and carrots in it, fry vegetables, stirring occasionally with a spatula, for 10 minutes.
- Pepper wash, clean seed, cut into 4-6 pieces.
- Boil water, place roasted vegetables and pepper in it.
- When the water starts boiling again, add salt and add spices, dried herbs.
- After boiling again, boil the broth for 15-20 minutes.
“Green” vegetable broth (from cabbage and greens)
Composition:
- White cabbage - 0, 3 kg;
- celery root - 0, 2 kg;
- celery stalks - 0, 2 kg;
- fresh dill - 50 g;
- fresh parsley - 50 g;
- thyme, fennel, laurel leaves, salt - to taste;
- water - 1, 5 l.
Method of preparation:
- Wash the cabbage by removing the top leaves. Cut 2-3 pieces from a head of cabbage so that each has a small part of the stalk.
- Peel celery root, cut into small cubes. It is good to fry them slightly.
- Wash the greens, tie in a bunch.
- Wash celery stalks, cut into 4-5 cm fragments.
- Pour the vegetables and greens with water and cook for half an hour after it boils. 15 minutes before the readiness add salt, spices, dried spices, focusing on your taste.
Broth brewed according to this recipe, to a large extent resembles cabbage broth, but it turns out tasty and healthy.
Vegetable broth is to learn how to cook any housewife. It often serves as the basis for filling and cream soups, sauces, dressing. It is added when stewing meat, vegetables, fish. Deliciously prepared vegetable broth can even be served as a separate dish, adding croutons, cakes or hot sandwiches.