Vegetable Broth. You
know that is not the same a broth made by us than one made with
bouillon concentrate, so today we will see how to make a good homemade
vegetable broth with much substance. Well by this and because Monday prepare a mushroom risotto and need the best vegetable stock we can get.
If you hurry you will always have the option to prepare a broth with a pill or buy one of those wines that are already prepared but if you spend some time in the kitchen will thank your recipes. Got the time? Well ... the kitchen!
Ingredients to make between a liter and a liter and a quart of broth:
250 grams of mushrooms
a piece of leek (75-100 grams)
1 whole green pepper (about 50 grams)
half small onion (about 100 grams)
2 carrots (about 100 grams each)
2 pieces of celery (50 grams total)
1 turnip (250 grams)
1 medium tomato (125 grams)
2 or 3 branches of parsley (between 3 and 5 grams)
1 dried bay leaf
5 black peppercorns
1 teaspoon salt
6 tablespoons olive oil
A half liter of water
Recipe to make between a liter and a liter and a quart of broth:
1) First of all you have to prepare the vegetables you're going to fry. Clean the mushrooms (taking away all the sand) and cut into quarters (click here to see how). Take the leek and cut into slices. Peel the carrots and cut into cubes (see cut carrots). Peel the onions (remember you only need half) and cut into julienne (thin strips).
Vegetables for Soup
2 º) Made olive oil in a pan and put it into the fire.
Oil Broth
3 º) When the oil is hot, add the vegetables just cut (the leek, carrot, onion and mushrooms). Incorporates a teaspoon of salt and let it sauté everything for 12 or 15 minutes (without burning the vegetables).
Add vegetables to the broth
4) In the meantime let's peel the turnips and cut into four pieces, will wash the tomato and cut it into quarters and also we will take the green pepper and give a cut along (to keep afloat in the broth). Leave this vegetable aside and spend 12-15 minutes when added to water (room temperature, not hot) to the pan.
Add water to the broth vegetables
5th) now incorporate the vegetables we had apart (turnip, tomato and pepper) and the missing ingredients (bay leaf, pepper, parsley and celery). Increase heat to boiling broth. Bring to the boil over medium heat went down and cook for 45-50 minutes, uncovered.
Add remaining vegetables to the broth
6th) After this time we will take another pileup where collecting stock and will place a strainer over it. Strain the broth. You can store vegetables if you want to prepare a cream of vegetables.
Strain the vegetable stock
7th) Now comes a crucial point. The broth is prepared and ready to use, but if you do have to keep the body temperature drops quickly to store in refrigerator or freezer. So it's best to take a large bowl and fill it with water and ice. After hits the pan with the broth in this container and the temperature will drop so quickly. When the broth is at room temperature you can store in the refrigerator for 2 or 3 days. If you prefer to freeze prepared using containers for freezing. The broth in the freezer can last one to three months (depending on whether cooling was successful or not).
To eat:
It may seem short of salt, but you have to keep in mind that this vegetable broth will be used in other recipes too strong and if the salt can have many problems to adjust the taste of the recipes without you be salty. That is best left to the carrying amount of salt and adjust it later as the use we give the broth.
It's fine if you are missing any of the ingredients, you can add other vegetables or try different combinations. You will still have homemade vegetable broth 100% natural that greatly enhance any dish in which you use it.
It is important that you add water is at room temperature, not hot. When the water we take the flavor of ingredients (as in this broth) always have to add cold water (room temperature), so the plants will all its flavor and substance to the broth.
If you hurry you will always have the option to prepare a broth with a pill or buy one of those wines that are already prepared but if you spend some time in the kitchen will thank your recipes. Got the time? Well ... the kitchen!
Ingredients to make between a liter and a liter and a quart of broth:
250 grams of mushrooms
a piece of leek (75-100 grams)
1 whole green pepper (about 50 grams)
half small onion (about 100 grams)
2 carrots (about 100 grams each)
2 pieces of celery (50 grams total)
1 turnip (250 grams)
1 medium tomato (125 grams)
2 or 3 branches of parsley (between 3 and 5 grams)
1 dried bay leaf
5 black peppercorns
1 teaspoon salt
6 tablespoons olive oil
A half liter of water
Recipe to make between a liter and a liter and a quart of broth:
1) First of all you have to prepare the vegetables you're going to fry. Clean the mushrooms (taking away all the sand) and cut into quarters (click here to see how). Take the leek and cut into slices. Peel the carrots and cut into cubes (see cut carrots). Peel the onions (remember you only need half) and cut into julienne (thin strips).
Vegetables for Soup
2 º) Made olive oil in a pan and put it into the fire.
Oil Broth
3 º) When the oil is hot, add the vegetables just cut (the leek, carrot, onion and mushrooms). Incorporates a teaspoon of salt and let it sauté everything for 12 or 15 minutes (without burning the vegetables).
Add vegetables to the broth
4) In the meantime let's peel the turnips and cut into four pieces, will wash the tomato and cut it into quarters and also we will take the green pepper and give a cut along (to keep afloat in the broth). Leave this vegetable aside and spend 12-15 minutes when added to water (room temperature, not hot) to the pan.
Add water to the broth vegetables
5th) now incorporate the vegetables we had apart (turnip, tomato and pepper) and the missing ingredients (bay leaf, pepper, parsley and celery). Increase heat to boiling broth. Bring to the boil over medium heat went down and cook for 45-50 minutes, uncovered.
Add remaining vegetables to the broth
6th) After this time we will take another pileup where collecting stock and will place a strainer over it. Strain the broth. You can store vegetables if you want to prepare a cream of vegetables.
Strain the vegetable stock
7th) Now comes a crucial point. The broth is prepared and ready to use, but if you do have to keep the body temperature drops quickly to store in refrigerator or freezer. So it's best to take a large bowl and fill it with water and ice. After hits the pan with the broth in this container and the temperature will drop so quickly. When the broth is at room temperature you can store in the refrigerator for 2 or 3 days. If you prefer to freeze prepared using containers for freezing. The broth in the freezer can last one to three months (depending on whether cooling was successful or not).
To eat:
It may seem short of salt, but you have to keep in mind that this vegetable broth will be used in other recipes too strong and if the salt can have many problems to adjust the taste of the recipes without you be salty. That is best left to the carrying amount of salt and adjust it later as the use we give the broth.
It's fine if you are missing any of the ingredients, you can add other vegetables or try different combinations. You will still have homemade vegetable broth 100% natural that greatly enhance any dish in which you use it.
It is important that you add water is at room temperature, not hot. When the water we take the flavor of ingredients (as in this broth) always have to add cold water (room temperature), so the plants will all its flavor and substance to the broth.
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