Vegetable broth - once again about the famous

[although this goal was not]

Vegetable broth - once again about the famous

Category: First meal

Ingredients
For a light broth:
Carrot	½ pcs.
Peeled onions	½ pcs.
Leek	½ white part
Parsley root (or a piece of celery tuber weighing 50-70 g or a small parsnip) a little
Stalked celery	½ stem
Fennel stalk or seed slice
Small tomato	½ pcs.
Fresh or dried herbs, or both: parsley, dill, thyme (very desirable) on a twig with leaves
Unpeeled garlic	1 clove
Black peppercorns	5 pieces.
Allspice peas	5 pieces.
Small bay leaf	1 PC.
Coarse sea salt to taste
Dry white wine (or white wine vinegar)	1 tbsp. l.
Lemon	slice
Purified water
For dark broth:
Peeled carrots	½ pcs.
Unpeeled onions	½ pcs.
Leek	½ white part
Olive oil	1-2 tbsp. l.
Soy sauce	1 st. l.
Balsamic vinegar	1 tbsp. l.
Parsley root (or / and a piece of celery tuber weighing 50-70 g or / and a small parsnip)
Stalked celery	½ stem
Any dried or fresh mushrooms	2-4 pcs. (From size)
Fennel stalk (or seeds)	piece / 8 pcs.
Small tomato	½ pcs.
Fresh or dried herbs, or both: parsley, dill, thyme (very desirable) on a twig with leaves
Unpeeled garlic	1 clove
Black peppercorns	5 pieces.
Allspice peas	5 pieces.
Small bay leaf	1 PC.
Coarse sea salt to taste
Lemon wedge
Purified water

Cooking method

• Introduction:
• We are talking about broth “for business”. Soup is another option. A decoction of vegetables too. It seems that there is such a thing - to cook vegetable broth. I already grabbed the pot and opened the fridge / freezer to start sweeping away any vegetables I have. And then ... and how to cook a really real and tasty broth. Hands themselves reached for the laptop ... and off we go ...
• After reading a bunch of everything on the internet, I realized that I had to decide which broth I needed - light or dark. Not solving this dilemma, I had to cook both. It's interesting! Well, having prepared and tasted the result, I realized that I urgently need to tell you about it! After all, the broth turned out to be stunning and to the taste, do not believe it (but I didn’t believe it myself), ... .. meat !!!! Insanely tasty and aromatic! The light broth turned out to be completely cloudy, although this goal was not and I used a lot of dry herbs.
• And the dark ... it's just a divine taste! And for all its darkness, in essence, there is no turbidity.
• I did not expect such a result. Therefore, everything in order!
• About ingredients:
• 
• The entire list of products can be reduced by their availability, but I do not recommend replacing them with others (replacements are indicated). This is a completely different story. Do not try to change the proportion - all ingredients (except for salt and herbs) should be approximately in the same proportion.
• Do not go to broth:
• Beets (understandable), legumes, sweet peppers, potatoes and cabbage (none). They are dominant in nature. They clog the flavor of both the broth and the dish for which it is intended.
• Very important in broth: celery (in any form). Carrot. Bulb onions. The leek is very good, but the white part. The green portion will give the broth a turbidity. It is better to put the garlic not peeled - if it is suddenly digested, it will also share the turbidity.
• Fennel plays very well. If not petals, then seeds. Tomato - just a little, it gives a natural sourness. Of the herbs, thyme is very desirable - sprigs of fresh or dried, and of course other herbs. Well, a small bay leaf, a large one will give bitterness.
• And yet, all ingredients can be: fresh, frozen or dried (except tomato).I also bake frozen pieces after defrosting them.
• Salt. Salt the vegetable broth immediately: salt helps to draw out the aromas and taste from vegetables.
• About acid. This part is just for your taste. A lemon will not hurt, but wine / vinegar is optional. But!!!! Acid accelerates the transition of aromas from vegetables to liquid, and revives the taste!
• You cannot cook broth for a long time. It is better not to cook slightly. Usually they are guided by carrots - the knife enters easily, but not porridge. Approximately 30 minutes from boiling. During this time, the vegetables have time to give everything tasty and aromatic to the liquid.
• Ready broth IMMEDIATELY !!! strain through a sieve twice, squeezing the vegetables slightly. Or go straight to business, or freeze. The cooled broth in a glass jar, hermetically sealed in the refrigerator in the very heat, is stored for no more than 5 days. In the cool season, a week. Then it was not the same ...
• About water. Well, chloro aromatized will kill everything. I think that's understandable.
• Yes, it is better to cook in an enamel bowl. I didn't say - the Internet. The principle of cooking is to boil well, reduce the fire to a minimum, open the lid.
• About savings. The remaining vegetables are stripped from all sticks, peppers and mashed. Wonderful base puree for soup, sauce and more!
• So that is all. I didn't seem to forget anything. In the process we will finalize it together! Good?
• Preparation of light broth:
• Everything is simple here. Cut vegetables into medium pieces. You can whole greens. Put everything in a saucepan and pour 2/3 of fresh purified water over the layer of vegetables. That is, vegetables are 1/3, and water is 2/3.
• 
• Salt approximately, then bring to taste. Pour in wine (vinegar) and set to cook. After a good boil (active boil for 10 seconds), reduce the heat to a minimum and cook for about 30 minutes until the carrots are soft (not mushy). Open the lid. When ready, strain twice through a fine sieve (well, or an affordable means). Cool down. Or immediately into action. Or for storage.
• Making a dark broth - a favorite!
• Heat the oven to 230 degrees. Coarsely chop the vegetables. Greens, mushrooms, spices and seeds aside. Sprinkle with olive oil, add salt and soy sauce. Bake vegetables until light gilding (do not overcook !!!)
• 
• Better to bake in an enamel bowl. I baked on foil - sorry. The juice released during baking on a tray can be rinsed with water and into the broth. In the process of baking, it would be good to turn the vegetables. Pour water into a saucepan (the ratio of 1 part of vegetables to 2 water), put baked vegetables, herbs, spices, herbs, dry mushrooms thinly cut with scissors (or broken).
• 
• Salt and cook for about 30 minutes after boiling actively (10 seconds of boiling). We check the readiness of the carrots. Strain hot twice. Then we use it as desired.
• 

The dish is designed for

on a saucepan 1.5-2 liters

Time for preparing:

about an hour

Cooking program:

gas stove

Note

That seems to be all. Try it - the idea of ​​a trivial vegetable broth changes unusually! After the first preparation, you will understand that the declared ingredients are not yours. And choose the most coveted list of ingredients! Bon Appetit!

[Ira]

Ira! You're just a fine fellow, you did such a study. Very interesting and useful information, thank you!

What work !! Irinka, you are great! Very useful info, and completely new for me! For bookmarks and printouts for sure! Thank you dear!

[Tumanchik]

Tumanchik, Irishechka, what a smart girl you are!
Such an educational program, it seemed (but it seems like a current, for example, I never got a tasty broth from vegetables, so for me it is like higher mathematics) to a simple dish, but here everything is painted like that !!!
Here, now I will definitely try it, and I hope I have a vegetable broth as well!
THANK YOU !!!!

[Irishka]

Irishka, good indicative theme, clean and bright broth
Such a clean and neutral broth is perfect for jellied dishes of vegetables, shrimps, fish - for those products that do not have a pronounced taste (like meat) and do not have their own gelatin
I used this broth to cook aspic from brains with green peas - an excellent result is obtained

[Irishechka]

Irishechka, there you go! What an important recipe! Because, firstly, it is unusually beautiful, secondly, it is very thorough and enlightening, and thirdly ... Thirdly, like many local recipes, laziness wins! Because just like that, in ordinary life, somehow everything is once and reluctant. And when you see enough of such inspiring master classes, your hands themselves reach out to cut, bake and cook everything urgently. Somehow I will sit until the end of the working day and go to the bins, pick up grass roots, cook a good broth and freeze! And finally I will make a delicious risotto, which I put aside since there is no broth

[Irish!]

Such a thoughtful recipe Irish! Fragrant - how!

Sometimes I need vegetable broth for one cold soup, but I pour anything into it, most often I replace it with whey. Now I will know exactly what I need. I'll cook and freeze too. Thank you, Irinka.

[Tricia]

Tricia, Nikusya, Trishka, Admin, Ikra, Mikhaska, TATbRHA and everyone who is interested in my recipe! I am very grateful to you for your feedback and ratings. It really was not just a recipe, but rather the result of my work of more than one broth! Thank you all. I would be very glad if it comes in handy and use it!

[Irish,]

Irish, I almost missed such a miracle!

[Irish,]

Irish, I almost missed such a miracle!

Everything is simple here! Throw in bookmarks - it will come in handy!

[Irishka]

Irishka, class Or rather a master class
thank you

[Irishka]

Irishka, class Or rather a master class
thank you

Lelchik, this is not just a recipe - this is an integral epic! It started simple, and then how it started
brings me sometimes .. I wanted to understand and get the ideal! Thank you for appreciating!
The most difficult thing in this recipe is that at a time when broth is needed, do not forget that you have such a recipe!

[Irish]

Irish, that's what attracted me without meat and dark sauce.
I rummaged through my books, everywhere for a dark sauce, bones baked in the oven and ..., in short, a hassle
And you have just a song, not a broth

Irisha, this is just a dream, not a broth! What a fine fellow you are for sharing your secrets with us. Thank you!

And you have just a song, not a broth

it's just a dream, not a broth!

Take the girls to your bookmarks! Here are some very good advice. Stock up on occasion, freeze and enjoy! The taste of the dish changes greatly from the taste of the broth, whether it be sauce, aspic or soup.

what attracted me was that meatless and dark

the darkest is the most delicious!

In a notebook of the Internet, when needed, does not exist

In a notebook of the Internet, when needed, does not exist

poor guy .. how awful. If the recipe does not open, I’m mad. I gradually transfer all my notebooks and notes into electronic form - there is too little space in the kitchen.

[Irina]

Irina, made a broth, light (mushrooms are not recommended for small children up to 3 years old). The smell was in the whole apartment. Undeniably, we will do more!

[Irina]

Irina, made a broth, light (mushrooms are not recommended for small children up to 3 years old). The smell was in the whole apartment. Undeniably, we will do more!

Natasha, thank you dear for using my recipe! I never thought that ordinary vegetable broth could be so delicious. I sincerely advise you to try the dark one.

IRA, how long can such broth be kept in the freezer?

IRA, how long can such broth be kept in the freezer?

in the freezer? oh well, I don’t know ... for a long time. what is the question? are you going to keep?

She began to cook the dark broth and the question is - when and where to pour the balsamic that spoon?

Added on Monday 10 Oct 2016 2:19 PM

As a result, I sprinkled them with vegetables when baking. Irin, thank you for the master class on cooking vegetable broth. It turned out to be a very interesting and rich taste.

[Tumanchik]

Tumanchik, Irochka, thank you very much for the work done :) I confirm: the broth is really extremely tasty. Cooked light

Ira, take the report! Cooked in a Shteba pressure cooker on the "Vegetables" program for 15 minutes, pressure 0.7. I really liked the broth made from raw vegetables, next in line from baked ones. I used the following vegetables:
leek, onion, garlic, root and stem celery, parsnip root, half a fennel, bell pepper, 2 turnips, tomato, carrot, cilantro, parsley, dill, rice vinegar



And a huge gratitude for the work done !!!

Dark vegetable broth.

The characters are the same + a few dried shiitake and white mushrooms, soy sauce, olive oil for baking vegetables. Shteba, "Vegetables" mode, left the broth to cool in the pressure cooker until morning, strain it in the morning and got a transparent and stunningly beautiful broth!
Vegetables after baking:


There is a little more than 2 L of broth in a bowl.


I can't say which broth I liked more, both are good !!!

[Stafa]

Stafa, Kinglet, Cvetaal, girls! thanks for taking the trouble. thanks for rating! I would be glad if it comes in handy

Irina, thank you, very interesting, somehow I don't really like vegetable broths, but now I'm hooked. I'm going to cut the thyme and put the light broth to boil, all the ingredients are available.

Irina, thank you, very interesting, somehow I don't really like vegetable broths, but now I'm hooked. I'm going to cut the thyme and put the light broth to boil, all the ingredients are available.

thank you dear! let it be delicious

Wow, and how I missed such broths. Ira, I'm sorry.
A wonderful master class!
Can I add a few words on my own? And the fact that there are few reviews, are they afraid of bakers to cook such chic broths !?
When the time is running out and I have no time to heat the oven, I fry vegetables in a small piece of butter right in the same vessel where I will cook the broth, until the same state as Ira showed the baked ones, something like this

Or bake, but not necessarily in the oven, especially when it's hot. After all, we have so many different devices: airfryers, various airfryers, contact grills. It will be faster in them and in time. Here are vegetables from AF Philips

Irochka, I'm sorry, but I want these broths to go to the masses, because it's very tasty. My children don't eat meat in their first courses. And when my husband is at work, I cook soups in such broths: there is no meat for the children, but I seem to have it, in my taste.

[Stafa]

She began to cook the dark broth and the question is - when and where to pour the balsamic that spoon?

Oh Stafa- Svetik, I didn't notice the question ... you did the right thing. they need to sprinkle vegetables

Cvetaal-Svetochka, my dark favorite! You have turned out very beautiful!

Ksyushk @ -Plushk @, thank you dear! Of course, devices allow. But what I want to say. Who among us has not cooked broths? Is it difficult? The recipe is called so - once again about the known. I prepared this recipe for the competition. On a hot day. And I would have realized to fry it. But it was a question of getting closer and perfect taste. No wonder I have re-read and chewed so much information. However, she baked it anyway, including the stove. So there is a difference.
And about butter. It will definitely give grease stains. And the broth is FOR BUSINESS! I wrote about vegetable - a little sprinkle of vegetables. More for caramelizing vegetables, not for flavor.
And to make it easier, you don't have to bother with pre-processing at all - cook everything together. So and so it will turn out dark.

[Irochka]

Irochka, you have everything described perfectly, everything is correct.
I mean that people seem to be not afraid of these unnecessary body movements. Of course, if it's aspic, then you should definitely follow your recommendations.
But when the matter is of a different nature, and for example I have such broths "anywhere", then it may be worth a little to speed up the process.
Now I have a supply of both light and dark in the refrigerator

for three! different dishes. (No matter how hard I tried to take a picture, all banks fog up.)
More people, BOOK SUCH BOUQUETS, YOU WILL NOT REGRET!
Forgive me, Irochka, once again, sho got in.

[Irochka]

Irochka, you have everything described perfectly, everything is correct.
I mean that people seem to be not afraid of these unnecessary body movements. Of course, if it's aspic, then you should definitely follow your recommendations.
But when the matter is of a different nature, and for example I have such broths "anywhere", then it may be worth a little to speed up the process.
Now I have a supply of both light and dark in the refrigerator

for three! different dishes. (No matter how hard I tried to take a picture, all banks fog up.)
More people, BOOK SUCH BOUQUETS, YOU WILL NOT REGRET!
Forgive me, Irochka, once again, sho got in.

Thank you for not passing by! a really big description is always scary

[Irishkin]

Irishkin,

a really big description is always scary

It’s you in vain, I read everything with great pleasure, I like it, I really like the recipes with detailed clarification of how and what, especially since you have done so much preparation, thank you!

[Irishkin]

Irishkin, It’s you in vain, I read everything with great pleasure, I like it, I really like the recipes with detailed clarification of how and what, especially since you have spent so much preparation, thank you!

Well, thank you! I am pleased to!

[Tumanchik]

Tumanchik, everything, Irinka, has prepared ...

no offense, it was interesting to dig deeper and cook the broth once ... because I just have a vegetable broth, well, nowhere .. they like mashed soups, but they contain cabbage, beans / peas, peppers, and zucchini .. you know ...
I got myself lunch from an ax on your advice

and I will continue to search for that business for which I needed the right broth
thanks for the science

Irina, I'll come to you with broth and thank you. Having a vegetarian in my family, I know where to adapt the broth, in risotto, in lentils and in soups.

[Elenochka Nikolaevna]

Elenochka Nikolaevna, and thank you! And for the report, and for the trust!

The composition of the broths is very similar to the light chicken broth from Heston Blumenthal. That is, this vegetable broth easily turns into chicken or beef, if you boil chicken wings or veal shoulder before starting, and only then put vegetables there, as in this recipe. Somehow, everyone in our family was formed by predators, and the sacred meaning of the lean vegetable broth will not be clear to my eaters. But about fennel stalks - this is interesting, you have to try - I just bought a couple of fennel bulbs, and I thought about where to put its protruding stumps and stump ... Thank you, ma'am!

The composition of the broths is very similar to the light chicken broth from Heston Blumenthal. That is, this vegetable broth easily turns into chicken or beef, if you boil chicken wings or veal shoulder before starting, and only then put vegetables there, as in this recipe. Somehow, everyone in our family was formed by predators, and the sacred meaning of the lean vegetable broth will not be clear to my eaters. But about fennel stalks - this is interesting, you have to try - I just bought a couple of fennel bulbs, and I thought about where to put its protruding stumps and stump ... Thank you, ma'am!

Well, as they say, what could I do ...

Added Thursday, 09 Mar 2017 7:36 PM

similar to light chicken broth from Heston Blumenthal

spied prankster

Good broths, take note !!!! , Thank you!

[Irina]

Irina, thank you very much for your attention to my work! This is a very good recipe, thoughtful)))