In our hectic daily lives we often do not have enough time and we try to cook quickly, but where does the sweetness, the aroma of the delicious dish and the dedication to cooking go? We use ready-made spices, broths and products to make something we love. I'll tell you how to make a homemade vegetable broth at home. It doesn't take long and the dishes turn out great!
Why make a homemade broth?
- It is very tasty and healthy, without the unnecessary chemistry;
- It can be easily added to various soups for a fuller and more complete taste;
- After separating the broth, the vegetables can be mashed and frozen in ice cube trays - it is always good for the trays to have a lid so that the aroma of the freezer does not remain in the broth. Having something fragrant for the dishes you'll be making is another benefit of the whole job;
- If you have home-grown vegetables, I will immediately tell you to add the onion peels, carrots peels, parsley stalks, dill stalks, and beetroot stalks to the broth… Almost everything!
The vegetables you can use for the broth are the following:
- one onion;
- one red onion;
- two carrots;
- three cloves of garlic;
- one red pepper;
- one green pepper;
- parsley stalks;
- one field mushroom;
- a few grains of whole black pepper;
- two bay leaves;
- freshly ground sea salt.
Peel all the vegetables thoroughly. Cut them into small pieces and put them in a pot with cold water (about 3 liters). Once it starts boiling, season with salt, black pepper and bay leaf. Let the broth simmer on low heat for 50-55 minutes, while stirring it occasionally. If your hob is 9 stages, this means it should be turned on to no more that the 4th.
The broth is ready! If you do not use everything on the day, you can store it in a jar and place it in the refrigerator for 3-4 days.
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