Basic vegetable broth. Vegetable broth recipe - indispensable knowledge for the hostess

vegetable broth- this is nothing more than a decoction obtained by boiling vegetables. It is very easy to prepare, although there are some secrets of preparation and layout of products that should be considered when cooking the dish.

Cooks distinguish broths by the number of ingredients that make up the finished product. The broth can be either multi-component or single-component - everything will depend on the needs and desires of the cook.

Pure vegetable broth can be the first course. And also on its basis it is easy to cook many other dishes. A broth is prepared from vegetables boiled in a small amount of water without the addition of meat, cereals, pasta and animal fats. The presence of a small amount of vegetable oil and salt in the finished product is quite acceptable.

Use in cooking

The use of vegetable broths in cooking is very wide. The product is used both for dietary soups and as a basis for baking.

Once I heard from one rather experienced housewife that deep-fried pies are more airy when preparing dough on the broth left after boiling potatoes. Interested in cooking theory delicious pastries, we immediately tested it on our own experience. And the result is excellent! We have never eaten such airy pies stuffed with crushed potatoes before.

On vegetable broth, soup with sorrel and various mashed soups, for example, with cauliflower and cheese, are quite tasty. When preparing stews, sauces, gravies, cereals (including risotto), this low-calorie and healthy product is also very often used.

The composition of vegetable broth for each specific dish will be different, for example, for cooking buckwheat soup can be used as mushroom decoction, and broth made from potatoes.

Lenten borscht can also have different bases. The broth can serve as a decoction of mushrooms or beans, in which, according to the recipe, all other components will be laid, and a decoction obtained from grated beets, in which the remaining components will also be placed in the order specified in the recipe. A special flavor to this dish will give celery root or parsnips.

A decoction of beets, which can be considered a one-component vegetable broth, is also used to make a refrigerator - delicious soup without cooking, similar to the okroshka loved by many and containing in its composition a large number of various ingredients. This dish is consumed exclusively cold.

Various vegetable broth soups are used in diet food preschool children, including infants.

Also, vegetable broth can be used in the diet of pregnant women and nursing mothers, as well as people suffering from pancreatitis or gastritis of various forms and complications after them. Vegetable broths are also used in the diet of people who adhere to the principles of separate nutrition, as well as observing food restrictions, with the goal of losing weight and losing weight quickly without harming the body. In this case, cabbage broth helps best. Based on it, they even developed a “cabbage diet”. It has been verified by our own experience that this method gives positive results.

How to cook?

How to make a delicious vegetable broth? This question can often be heard from young and inexperienced housewives, so we will try to answer it in this section of the article.

The youngest hostess will cope with this matter, if she adheres to the mandatory rules:

• To prepare a delicious vegetable broth, be sure to select only quality products that have reached commercial maturity and do not have visible deterioration.
• All products must be washed and cleaned if necessary. The latter applies to a greater extent to root crops.

To prepare bean broth, for example, one should take into account the fact that the product itself takes a very long time to cook, so it is advisable to soak the grains in a small amount of cold water for an hour, and then, draining the water, repeat the procedure twice more. Then, when cooking, you will be pleasantly surprised, because in an ordinary pan the beans will be ready in half an hour, and you will not see a lot of foam. So the soup is based on bean broth without fear, you can even cook in a slow cooker!

Bouillon broth, the main component of which are mushrooms, especially collected in the wild, also has some features. To obtain a clean and fragrant broth, culinary experts recommend laying the main product in the pan as a whole, and also boil it twice, draining the resulting broth and replacing it with clean water. Experienced chefs also stipulate the mandatory preliminary soaking of mushrooms in cold salty water for one hour just before cooking. This will reveal hidden pests inside the stem and cap. It is recommended to fill with water dried mushrooms intended for subsequent use in broths. This will allow the product to recover to its previous size and reach readiness faster.

With the listed types of broths, fatty meat broths, which are heavy for the stomach, can be replaced, and the nutritional value of the dishes will not suffer.

Creation principle

The principle of creating a delicious vegetable broth, or rather, its methodology, is suitable for any product layout. There are only a few basic rules that we will try to cover in the descriptions of basic recipes.

Mushroom broth is very easy to make. Put in a deep saucepan:

• 300 grams of fresh mushrooms washed and cut into several pieces;
• 100 grams of sliced ​​​​carrots;
• 50 grams of grated celery root;
• 100 grams of finely chopped onion;
• 2 washed bay leaves;
• one sprig of dill and parsley;
• half a teaspoon of salt.

Pour everything with two liters of cold purified water and put on a medium fire. After boiling, reduce the heat and cover the saucepan with a lid. After 25 minutes, turn off the heat, take out the parsley and let the broth brew for ten minutes. rich broth strain through cheesecloth and use as a base for soup or for cooking other dishes. You can see the finished product in the photo.

Classic broth can be used to make clear soups and light gravies.

To prepare this dish, you will need to clean, rinse and chop:

• 200 grams of tomatoes;
• 100 grams of peeled bell pepper;
• 100 grams of fresh carrots;
• 100 grams of onions;
• 30 grams of greens;
• a few sprigs of thyme.

Place all ingredients in a saucepan and pour cold water. To obtain a saturated broth, the optimal volume of water is one and a half liters. Cook the dish on low heat for no more than twenty minutes after boiling. It is not necessary to salt the product, because tomatoes will add a complete taste to the broth. In winter, when there are no more ground tomatoes and peppers, and those grown in a greenhouse or in distant warm countries do not have a pronounced taste and aroma, dried mixtures of sweet bell peppers and tomatoes can be used to enhance the taste.

The finished broth should be cooled for twenty minutes, and then strain through a fine strainer. If you do not aim to follow a low-calorie diet, then you can season the dish with sour cream or add a little butter.

As you can see, there is nothing difficult in preparing vegetable broth, because you can arrange vegetables in the most various options. It is only necessary to take into account the taste characteristics of each of them and the personal preferences of the taster.. About them in the table below:

Secrets of obtaining and storing broth

Getting Secrets delicious broth are to follow certain rules.

• All ingredients (both vegetables, herbs, and spices) need to be thoroughly cleaned and washed many times before laying.
• To obtain a high-quality and rich broth, vegetables should always be dipped in cold water, because it is in the process of boiling that the ingredients release vitamins and minerals.
• You need to salt the product immediately when laying the components. This will allow the products to reveal their very best. taste qualities. But you should not add the entire norm of salt, because during the cooking process the initial amount of liquid decreases and the finished broth may become too salty.
• It is best to use dried greens for flavoring broths, because their aroma is more intense compared to a fresh product.
• Under no circumstances should you put it in a dish. fresh garlic, so as not to spoil the taste, but the use of dried grated garlic, especially as part of seasonings and aromatic mixtures, on the contrary, sets off the taste of the finished broth very favorably.
• If the planned dish allows, then it is recommended to fry the vegetables before boiling on vegetable oil until golden. And then just fill them with water.

It is not recommended to store the resulting concentrated broths for longer than six hours, because only such a product contains the largest amount of vitamins. But experienced housewives always have a portion of the dish prepared for the future. The freezer helps them with this. And they do it this way: the cooled broth is poured into portioned containers or plastic bags, and then frozen. Ice cubes are used in exactly the same way as a freshly prepared product. The briquettes do not need preliminary defrosting, because it will be enough to lower them into a container with a small amount of hot water.

Benefits of vegetable broth

The benefits of vegetable broth are obvious. It manifests itself in high nutritional value and vitamin content and easy digestibility of the product by the body. That is why such decoctions are the preferred dishes during the recovery period after abdominal operations and various diseases. gastrointestinal tract. The only exception is dishes containing beans and cabbage in order to avoid additional stress on the stomach.

Vegetable broths contain all the useful substances and vitamins contained in the ingredients. There are no contraindications to eating the dish, except perhaps only individual intolerance to any components, but in this case they can simply be excluded from the list or replaced by others.

Vegetable broths are good for digestive system and intestines. This improves the condition of hair, nails and skin, improves complexion and general condition of the body. And all because fresh vegetables contain a large amount of fiber.

What to replace?

How to replace vegetable broth, if suddenly there is no way to cook it? It would seem that a full-fledged replacement for this product cannot be found.. But really modern food industry a large number of concentrates produced from dried vegetables. They are packaged in portioned sticks, sachets or so-called cubes, as well as in large packages: bags or even buckets.

Use dry preparations for broths strictly in accordance with the recommendations indicated on the package, because they may contain salt in their composition.

Of course, dry broth cannot be a full-fledged replacement for natural broth, but in some cases its use is quite justified. I would like to note that the products may contain both public and hidden nutritional supplements, so do not abuse such a product. It is advisable to give preference natural dish prepared from fresh vegetables.

We hope that this article was informative and helpful, you were able to learn how to cook vegetable broth and light diet soup based on it, as well as prepare a tasty and nutritious first course for lunch without meat.

Products
Water - 2 liters
Vegetable oil - 2 tablespoons
Bulb - 1 piece
Carrots - 2 pieces
Parsley root - 1 piece
Tomato - 1 piece
Garlic - 2 cloves
Parsley - 6 sprigs
Dill - 6 sprigs
Thyme - 3 sprigs
Black pepper - 5 peas
Bay leaf - 2 jokes
Salt - 1 teaspoon

Food preparation
1. Wash and peel vegetables (carrots, onions, tomatoes, parsley root), finely chop.
2. Put the vegetables in a cooking container (in a pot or slow cooker).

How to cook vegetable broth in a saucepan
1. Pour vegetables with water (2 liters), add salt, pepper, bay leaf; add greens with sprigs (parsley, dill, thyme) and garlic (put it in the form of whole cloves). 2. Put the pot with the future broth on a strong fire, after boiling, reduce the fire, cover the pan with a lid.
3. Cook the broth for another 20 minutes.

How to cook vegetable broth in a slow cooker
1. Put the vegetables on the bottom of the bowl, pour vegetable oil, turn on the "Baking" mode and fry the vegetables for 20 minutes.
2. Pour vegetables with water (2 liters), add sprigs of greens (parsley, dill, thyme) and garlic.
3. Add seasonings (salt, pepper and bay leaf).
4. Turn on the "Extinguishing" mode, close the multicooker with a lid and cook the broth for another 60 minutes.

Your vegetable broth is cooked! Strain the finished broth through a sieve, and remove the vegetables.

Even a child knows that vegetables are good for the human body, not only raw separately and in salads, but also stewed and grilled vegetables. Today's master class is dedicated to vegetable broth. He has no less nutritional value than fresh garden gifts, and contains the same amount of vitamins. In addition, vegetable broth is a versatile culinary creation. In its purest form, it can become diet soup or the basis for other dishes.

There is nothing complicated in cooking vegetable broth, as it is obtained by boiling vegetables. Prepared in a small amount of water without the addition of meat, cereals, pasta and animal fats.

In this case, it is allowed to add a little salt to the broth and add a couple of drops of vegetable oil. And yet there are a couple of nuances that should be considered during the preparation of this dish.

Cooking vegetable broth from vegetable peels and herbs

Recipes for this fragrant dish lots of. But regardless of whether you plan to cook vegetable broth as an independent meal or as the basis of a meat snack, you will need a basic set of vegetables. It can be carrots, leeks, onions, celery and parsley.

Various vegetable peelings are also perfect for making broth. Cleanings that have not completely gone into the cooking process, or those parts of them that we often simply cut off and do not use at all.

It can be carrot tops, bell pepper tails cut together with pulp, broccoli stalks, celery leaves. You can also use green trimmings, tough asparagus tails, and even tough parts of a cabbage head. And you can store them frozen in the refrigerator and use them at the right time for their intended purpose.

If you are preparing a “universal” broth with the possibility of further use in any dish, then it is not recommended to put bell peppers and any varieties of cabbage into it.

Spicy herbs in vegetable broths

There are many vegetable broth recipes that use herbs. It can be thyme, rosemary, basil, cilantro, fennel, which saturate the decoction with the mushroom aroma of fresh or dried mushrooms.

How to make vegetable broth

Quality and clean vegetables

To prepare a delicious and fragrant vegetable broth, use only high-quality vegetables without visible signs of spoilage.

Products must be washed and, if necessary, peeled.

Place vegetables in cold water and cook over medium heat

Vegetables must be placed in cold water and only after that bring them to a boil so that they give as much of their own into the broth as possible. useful substances.

The broth should be cooked over medium heat, otherwise it will become cloudy due to overcooked vegetables.

How to make the color, taste and aroma of the broth more intense

• To give the broth a rich color and more bright taste vegetables can be lightly baked in advance. Or fry in a frying pan in vegetable oil.
• A decoction of vegetables is not salted, but at the end of cooking it can be saturated with your favorite spices and seasonings. This will help make its taste more expressive, spicy or spicy.
• Vegetable broth must be strained. So we get rid of particles of plant fibers that can spoil appearance transparent decoction.

How to cook universal vegetable broth, video recipe

The chef of our channel shares the very secret nuances of cooking.

Use of vegetable broth in cooking

It is very useful to have a preparation of vegetable broth on the farm, as it is widely used in cooking. A decoction of vegetables not only replenishes the human body with essential vitamins and antioxidants. In the same way, it improves well-being and strengthens the immune system, making the taste of the dish rich and rich.

Possessing useful and low-calorie properties, vegetable broth is often used in the following industries.

• In diet food children, pregnant and lactating women, people with gastritis and pancreatitis. As well as those who adhere to the principles of separate nutrition and wish to get rid of excess weight without health consequences.
• As a base for baking when the liquid in which the potatoes were boiled is added to the dough.
• as a base to create puree soups, stews, sauces, gravies, cereals, risotto and other first courses and side dishes.

As an example, we offer you several dishes based on broth.

How to store ready-made vegetable broth

It is better not to leave the broth cooled and filtered through a sieve for long-term storage. The very next day, the amount of nutrients in it will be significantly less.

To stock vegetable broth for good, you need to freeze it in food containers or in portioned pieces in an ice mold. Subsequently, you can use the frozen vegetable broth to cook any dish as soon as you need it.

Read more about this in a separate article.

Ingredients

• - 2.5-3 l + -
• Carrot - 1 pc. + -
• Onion - 1 pc. + -
• Black peppercorns- 10 pieces. + -
• Celery - central part with leaves + -
• Bulgarian pepper- leftovers + -
• lettuce leaves - leftovers + -
• Parsley and/or dill stalks - + -

The broth does not necessarily become the basis of the soup, it is often used as additional ingredient in stews, sauces, casseroles and other dishes. Moreover, for such tasks, vegetable is best suited, and not meat composition. An additional advantage of such a workpiece is that it can be cooked, frozen in portions and used for a long time. It takes very little time and effort to prepare the product. Today, for this, you can even adapt a slow cooker so as not to be distracted from current affairs and at the same time get the desired result.

We select additional components for the preparation of the broth

Housewives should remember once and for all that vegetable broth is prepared exclusively from filtered or infused water. The use of tap fluid is a guarantee of poor workpiece quality. In addition, before cooking the composition, you need to familiarize yourself with the following characteristics of popular components:

1. Carrot. Provides the composition not only with a pleasant golden color, but also soft sweetness. If you pre-fry the ingredient, its properties will be expressed even more.
2. Bulgarian pepper. A very "dangerous" component that has a too pronounced aroma. By adding it to the broth, you can completely kill the appetizing smells of the other components.
3. Tomato. Gives the liquid a pronounced sourness. Unfortunately, housewives rarely add to the vegetable composition Sun-dried tomatoes, but they give the workpiece a rich and thick aroma.
4. Cabbage. Due to its presence, the liquid becomes quite cloudy, but this moment can be sacrificed for the sake of the appetizing smell that comes from such a broth.
5. Cauliflower and broccoli. Despite the fact that these components practically do not affect the aroma and taste of the workpiece, their presence fills the product with vitamins and minerals. It is from these vegetables that it is recommended to boil the broth for children's dishes.

If these vegetables are pre-fried, the taste and aroma of the workpiece will be more pronounced. But it is worth considering that in this case its benefits will slightly decrease. This can be prevented if the components are processed not in vegetable oil, but in a dry frying pan with a non-stick coating.

General cooking rules

To prepare vegetable broth, you just need to pour the selected components with water and cook them for 15-30 minutes. But at the same time, no matter what recipe is used, the following recommendations must be observed:

• Regular onions are recommended to be replaced with leeks. Although this component is more expensive, the difference from their use is hard not to notice. Leek provides the liquid with a more delicate flavor, does not lead to its turbidity, does not give bitterness.

Tip: If you prepare a vegetable product in the form of ice cubes, then you do not need to defrost it before use. It is simply laid out in the desired dish and left to dissolve.

• Salt the composition should be immediately after the vegetables are loaded into it. This will allow them to fully reveal their taste and aroma. If you salt the broth before turning it off, the potential of the components will not be fully used.
• Dried mushrooms, vegetables and tomatoes give the preparation a unique taste and aroma. They are considered concentrates in cooking, so it is easy to overdo them.
• There is no need to throw away boiled vegetables. If they were originally cut the way you want, you can eat them or use them as an additional ingredient in the dish for which the broth was brewed.
• But when cooking, it is better to use dried herbs. It smells very pleasant, does not give bitterness and does not change the color of the liquid.

In addition, each recipe may have its own specifics. It must be strictly observed so that you do not have to digest the composition.

Easy Vegetable Broth Recipes

Before brewing a product consisting of many specific components, it is worth trying to cook the base product. Even a classic vegetable broth will turn out tasty and appetizing if you follow the rules:

• Classic variant. For 1.5 liters of filtered water, we take a couple of carrots and tomatoes, onions and thyme. Pour water into a saucepan and put on fire. While the liquid is heated, wash the vegetables, peel, cut into cubes and lower into the water. Put in the chopped thyme. You need to cook such a vegetable composition for no more than 25 minutes on a very low heat with a slight boil. The finished product must be filtered. It is noteworthy that this approach does not involve the use of salt.

• For 1.5 liters of pure water we take a couple of bell peppers, three small carrots, onions to taste, parsley and salt. Heat up the water and bring to a boil. At this time, we clean all the vegetables, cut the carrots into large circles, chop the onion coarsely, cut the pepper into cubes. Vegetable blanks put in a saucepan, salt and wait until the mass boils. Then cook the composition on low heat for 20 minutes and filter.

These blanks are ideal for enrichment meat dishes. They turn out to be quite rich and fragrant, but at the same time the combination of components is such that the components do not interrupt each other, providing a rather harmonious result.

Unusual approaches to cooking

If you want to cook something extraordinary, you should try one of the following options:

• Vegetable broth with mushrooms. Such compositions are best prepared on the basis of forest mushrooms, then the workpiece will turn out to be the most fragrant and nutritious. For 1.5 liters of water (you can even use mineral water), we take 0.5 kg of mushrooms, onions, salt and fresh herbs. Coarsely chop the onion, clean the mushrooms (if necessary) and cut into 4 parts. Put onions and mushrooms in boiling water, salt. 5 minutes after re-boiling the mass, we introduce chopped parsley. We boil such a vegetable composition for a quarter of an hour, remove from heat and filter.

• Composition in roasted vegetables. For 1.5 liters of water we take a couple of carrots and a head of onion, bell pepper, two tablespoons of butter and salt. We heat the frying pan, heat the oil on it. On the resulting mass, fry coarsely chopped carrots and chopped onions in half rings. As soon as the vegetable composition acquires a golden color, remove the pan from the stove. Wash the pepper, clean and cut into large pieces. We bring the water to a boil, after which we put all the prepared components into it. Add salt, and when the mass boils again, we detect 20 minutes. We filter the finished broth and use it for its intended purpose.
• Green broth. With this approach finished product get an original and rather appetizing green color. To prepare it, you need to take 1.5 liters of water, a third of a medium-sized head white cabbage, a little fennel, celery stalk and root, a couple of bay leaves, thyme, dill and salt. We put the water on the fire, as soon as it boils, lower the bay leaf, wait 2 minutes and remove from the stove. Finely chop the cabbage and lower it into a slightly cooled liquid, salt and put it on fire again. After that, add chopped celery and all the greens with sprigs to the pan. Lastly, add thyme and coarsely chopped fennel. Boil the composition for 25 minutes, then filter.

Vegetable broths, regardless of their composition, have another indisputable advantage - they retain their freshness, original taste and aroma for quite a long time when stored in the refrigerator. Within 4-5 days, the product can be safely used for its intended purpose. If after that the composition remains and you do not want to pour it out, it is recommended to boil the mass again, cool and freeze. It is worth considering that if, after repeated heat treatment, the liquid has some kind of specific smell, it is better to pour it out. The use of the product will not lead to poisoning, but it will not bring pleasure.

Whether you are a vegetarian, decide to fast, or just want a light soup, you will need information on how to cook vegetable broth. In the article I will share simple recipe, products for which many housewives will have in stock. The resulting broth is suitable for cooking any dish.

Hello, dear hostesses, and yet each of us is one. Victoria Soldatova is with you on the blog. Not so long ago, I told you which I had to resort to. After that, many in private messages asked how my diet changed after this experience. The answer is: I completely gave up pork, beef, chicken, but left fish, eggs and some dairy products. Feeling good, I see the changes have benefited.

I confess earlier, reading recipes that included vegetable broth, it seemed to me that this fad could be easily replaced with water or by adding the notorious “cubes”. Having tasted the brew, she usually remained dissatisfied with the result and doubted the competence of the source. Today I wonder how I could not feel the taste and aroma that natural vegetables give off? Probably in my case, the body needed to be rebuilt, but I was fed with meat since childhood!

How to cook vegetable broth - a simple recipe

In fact, everything is very simple! The manifestation of fantasy is not prohibited. It is worth remembering the basic ingredients, which are: carrots, celery and onions, and then add what is available, depending on what we want to achieve. But today I’ll tell you how to cook a universal broth, it can become the basis for many dishes.

Roots give deeper taste sensations. Unfortunately, they are not always available in local supermarkets, this time I had only one of them. I will write as it should ideally be:

• Parsley root 150 gr;
• celery root 100 gr;
• carrots 150 gr;
• 2 medium onions;
• celery stalks 150 gr;
• 1 medium tomato;
• salt 2 tsp;
• 1 clove of garlic;
• 1 bay leaf;
• peppercorns 1 tsp

Additional Information

1. Boiled vegetables can be thrown away, eaten as a side dish, mashed from them. If you have additional ideas, please write in the comments.
2. Easy to collect leftovers in the freezer. When preparing a salad, always leave the top leaves of cabbage, green stalks, carrot peels, layers of onions. Rinse everything under running water, put it dry in a zip lock to freeze, and when there is enough, boil it. Then strain, discard the "waste".
3. I often freeze prepared broth in plastic containers. If I prepared 5-7 measuring cups, and used 4, the rest goes into the freezer. So I have a ready-made broth at hand.
4. It is believed that all non-starchy vegetables can be put in a pan. Try not to let any one have a strong predominance over the others. When adding each, it is worth considering certain facts:

• Carrots - add sweetness;
• tomato - balance with sourness;
• bell pepper - strong aroma (sometimes interrupting the smell of the dish);
• white cabbage - slightly cloudy color, add flavor;
• onion peel - golden color (I leave it as in the photo above);
• fragrant herbs thyme, rosemary - put 2 sprigs together with a bay leaf - they will give a fragrance.

Conclusion

I hope, dear readers, my recipe will help improve the taste of your dishes. If you are healthy and delicious food, trying to instill it in children, subscribe to the blog newsletter. And do not forget to save the article in the social. networks using the buttons below. See you soon on the air.