Vegetable broth is the base for many dishes and a great base for experimentation. You can use it not only to prepare a delicious dietary soup, but also to add it to pasta sauces, fillings for dumplings or vegetarian dumplings to enhance the taste, and also boil it to thick, aromatic gravies.
In addition, vegetable broth is not only a healthy food dish, but also a way to reduce food costs. It can be stored in the refrigerator for about a week (even longer if frozen), and you can use leftover vegetables from other recipes to prepare it.
Vegetable broth step by step
- Chop the vegetables . Cut all the vegetables into circles and cubes so that it is convenient to place them on a baking sheet. Cut the onion with the husk into two parts, press the garlic with a knife on the board, do not peel. Place everything in a deep bowl, sprinkle with oil and mix thoroughly with your hands.
- Fry vegetables in a frying pan or bake in the oven. Place the vegetables on parchment paper or in a baking dish (preferably cut sides down, especially onions and large pieces), and then bake in the oven at 200 degrees for 40 minutes.
- Boil it . Place the vegetables in a large saucepan, add mushrooms, tomatoes, spices, then add three liters of cold water, bring to a boil over high heat, covered, and then cook for 1.5-2 hours without a lid over medium heat.
- Prepare for storage. Strain and pour into containers for storage or freezing.
The author of the recipe and photographs is Marina Zhiltsova, coordinator of the “Eat Better” project:
I love everything related to food: reading, listening, watching, cooking, eating, tasting, inventing recipes! I am especially interested in vegan desserts and learn from the masters. In the “Eat Better” project I show plant-based food as interesting, tasty, nutritious and creative.
***
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Vegetable broth is not only a healthy dietary dish, but also a way to cut down on food costs. For its preparation, ordinary vegetables left over from preparing other recipes are suitable. In addition, vegetable broth can be stored in the refrigerator - which significantly speeds up the cooking process.
Vegetable broth from Heston Blumenthal
To make the broth for this recipe, you may need a food processor to reduce prep time. Heston Blumenthal takes a scientific approach to everything, and he believes that chopped vegetables will impart more flavor to the broth. The above ingredients will make about 2 liters of broth, so you can reduce the amount or freeze the finished broth for future use. You will need:
- 50 grams of butter
- 350 grams thinly sliced leeks
- 225 grams thinly sliced carrots
- 200 grams finely chopped onion
- 200 grams chopped mushrooms
- 100 grams finely chopped celery stalk or tuber
- 3 sprigs thyme
- 3 bay leaves
- 30 grams parsley leaves
Melt the butter in a heavy saucepan, add the chopped vegetables and fry them, stirring occasionally. If you are using a pressure cooker, it will take 5 minutes, but if you are using a simple saucepan, it will take 15 to 25 minutes.
Add thyme, bay leaf and 2 quarts of ice water. Bring to a boil over high heat, then reduce heat and simmer the broth for about an hour. Then remove the pan from the heat, cool, return to medium heat and simmer for another 15-20 minutes. Add the parsley leaves, remove from the heat and leave for about an hour. The broth can then be strained and refrigerated or frozen in portions.
How to make vegetable soup
To prepare we will need:
- Potatoes – 300 gr.
- Carrots – 100 gr.
- Zucchini – 150-200 gr.
- Broccoli – 350 gr.
- Green onions – 100 gr.
- Vegetable oil – 30 ml.
- Salt - to taste
- Black pepper - to taste
1. While the water is boiling in the pan, cut the potatoes into small cubes. Boil it in salted water for 10 minutes.
2. Separate broccoli into large inflorescences.
3. Finely chop the green onions, chop the carrots into small pieces and place them in a frying pan with vegetable oil to brown slightly.
This process will take 3 minutes.
4. While the potatoes are boiling and the frying is being prepared, chop the zucchini into large pieces (if you chop it finely, it will boil quickly).
5. After 10 minutes, throw the remaining vegetables into the pan with the potatoes: first the broccoli, then the zucchini, and then the frying.
Add salt and pepper to the soup and stir.
6. When the water boils, reduce the heat and cook under a closed lid for another 10 minutes.
Dumpling soup
Necessary ingredients: potatoes - 8-9 pcs., carrots - 2 pcs., parsley - a bunch, onions - 2 heads, butter - 3 tbsp. spoons.
For dumplings: egg - 1 pc., semolina - 0.5 cups, butter - 1 tbsp. spoon, salt, dill and parsley to taste.
What dish do you associate with healthy eating? I have vegetable soup. This is where the cooking possibilities are endless! You can get creative with color and taste! Satisfy all preferences!
They will appeal to both adults and children. Soups can be made with meat broth or lean; they are suitable both for lovers of vegetarian cuisine and for those observing Christian fasting. They can be liquid and transparent or thick, creamy (puree soup), light and dietary or spicy, rich and nutritious.
There are a huge number of options for preparing vegetable soups. You can use both fresh and frozen products. The more different vegetables are combined in one dish, the richer it is in taste, aroma and beneficial properties. Potatoes, onions, peppers, zucchini, carrots, different types of cabbage, peas, corn, greens - and this is not a complete list of ingredients that are used to create such soups - bright and satisfying.
Dietary vegetable soup without potatoes
This soup cooks even faster, since it does not contain potatoes. But there are more than enough other vegetables: cauliflower and broccoli, peppers, carrots, green peas, green beans. Leeks will add a special piquancy. The combination of so many healthy ingredients with herbs and spices makes the taste of this dietary lean dish simply unique!
To prepare we will need:
- Carrots – 2 pcs.
- Leek – 1 stalk
- Cauliflower – 1 pc.
- Bell pepper – 1 pc.
- Frozen pepper mixture – 150 gr.
- Broccoli – 150 gr.
- Green peas – 100 gr.
- Green beans – 100 gr.
- Salt – 1 teaspoon
- Pepper - to taste
- Bay leaf – 1 pc.
- Parsley – 30 gr.
- Vegetable oil - for frying
1. Separate cauliflower and broccoli into small florets. Cook them in boiling salted water for 3 minutes.
2. Cut the leek stalk into rings and fry in vegetable oil until tender.
3. Peel the carrots, cut them into thin half rings and pour them into the pan with the cabbage. We also send all the sweet peppers, green beans, and green peas there. Turn the heat to medium, cover with a lid and wait for it to boil.
4. Transfer the leeks to the pan. Salt, pepper, add bay leaf.
5. Cook over low heat for another 10 minutes. Serve the finished soup with finely chopped herbs.
Below you can watch a detailed video recipe for making vegetable soup.
Diet broth
Practitioners of various diets and healthy eating sometimes prepare broths; they can be cooked from fish, lean meat or vegetables. Weak dietary broths are excellently absorbed by the human body; they are well suited for feeding children over 2 years of age and for various clinical conditions.
Meat broth (lightly seasoned) is good to eat alone or with other dishes. You can also prepare various dietary soups based on dietary broths.
How to make classic chicken diet broth?
To prepare dietary broth, it is better to choose fresh, chilled meat from young birds. You can buy individual parts of carcasses, namely: breasts, necks and backs - they are most suitable for broth. It is better not to use the legs - they are a bit greasy. In any case, to prepare dietary broth, it is better to remove the skin.
Diet chicken broth
Ingredients:
- lean chicken meat (for example, 1 breast or neck) – about 400-500 g;
- onions – 1 pc.;
- carrots – 1 pc. medium size;
- parsley root – 1 pc.;
- bay leaf – 4 pcs.;
- cloves - 2 buds;
- peppercorns – 3-5 pcs.
Preparation
First, prepare the meat: remove the skin and wash it. Peel the onion, parsley root and carrots (the carrots can be chopped, but not too finely).
Place the meat in a pan, add the required amount of water and set to cook. After a steady boil, reduce the heat to medium and boil the chicken for 3-5 minutes, then drain the liquid. Now we thoroughly rinse the meat (preferably with warm boiled water) and transfer it to a clean pan, then fill it again with fresh cold water, set to cook and immediately add the remaining ingredients. Cook over low heat, covered with a lid, for about 40-50 minutes, carefully removing the noise from time to time.
The dietary chicken broth should turn out transparent (if the transparency is insufficient, add an egg white extract and carefully strain). Carrots and meat can be used in making soups (discard the rest).
Diet chicken broth can be served, for example, with the meat on which it was boiled, with a boiled egg, with mashed potatoes, rice and/or other dietary dishes. Don't forget about fresh herbs.
Using approximately the same method (see above), you can prepare dietary broths from turkey meat, lean beef or lamb (these types of meat take a little longer to cook than chicken).
Martha Stewart Vegetable Broth
This recipe is from the book Martha Stewart's Cooking School. Depending on your taste, you can add more aromatic spices - garlic or herbs. You will need:
- 3 tablespoons olive or other vegetable oil
- 1 large onion
- 2 large stalks of celery
- 2 medium carrots
- 2 cloves garlic
- 4 sprigs thyme
- 8 sprigs parsley
- 8 sprigs basil
- 2 bay leaves
- black peppercorns
- salt
- pepper
Peel the onion and cut in half. Leave one half whole, thinly slice the second. Cut the celery and carrots into cubes, chop the garlic. Heat oil in a thick pan, add chopped onion and fry until golden brown. Add celery, carrots, garlic and peppercorns, stir-fry until vegetables are golden and soft.
Pour in enough water to cover the vegetables by 2.5-3 centimeters. Add herbs and half an onion. Season with salt and pepper and bring to a boil. Reduce heat so that the broth does not boil too much and simmer for an hour without covering with a lid.
Strain the finished broth, squeeze the vegetables well so that they release all their flavor. Cool and refrigerate or freeze.
General tips:
- You can add unpeeled onions to the vegetable broth: this will give the broth a pleasant golden color.
- You need to salt the vegetable broth at the very beginning - salt will help draw out the flavor from the vegetables.
- Adding dry white wine or wine vinegar will improve the flavor because the acid works in the same way as salt - it draws out the flavor from the vegetables.
- If you pre-fry the vegetables, the taste of the broth will be richer and the color brighter.
- Adding a few sun-dried tomatoes or a couple of mushrooms to the broth will enhance the flavor and darken the color.
- Good water plays a huge role in making broth. Chicken, beef and vegetable broth should be simmered in soft, bottled or filtered water for a tastier broth.
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Author: Ekaterina Stepanova
Recipe 1: Classic vegetable broth
Basically, if you put any vegetables in boiling water, you will get vegetable broth. But since different vegetables create different flavors, there are many recipes that are appropriate for use in certain dishes. This broth, which is described in this recipe, is good for any dish, as it has a neutral, light taste and is almost transparent. In addition, this particular broth can be used in the Gesture diet. We are not supporters of diets - it is always better to lead a healthy lifestyle and eat right, getting all the necessary elements, but in any case you can take note of this recipe. A cup of broth and a couple of slices of bread will be a great breakfast.
Required ingredients:
- Purified water 1.3 liters
- Carrots 2 pieces
- Leek
- 2 tomatoes
- Thyme
Cooking method:
We put the water in the saucepan on the fire. Wash the carrots and tomatoes. We clean the carrots and cut them into cubes together with the tomatoes, throw them into the water. Add chopped thyme and leeks to the boiling water, cover with a lid and let simmer for about twenty to five minutes over low heat. Remove from heat and strain. That's all. Please note that there is no need to add salt to the broth for this recipe.
Recipe for vegetable soup with chicken broth
Quite an interesting recipe for vegetable soup with corn, tomatoes and celery root. Vegetables are first stewed in oil, and then meat broth or purified water is added. A bright, aromatic, tasty dish - like summer in a saucepan! Once you cook it once, you will definitely want to repeat it again!
To prepare we will need:
- Potatoes – 3 pcs.
- Carrots – 2 pcs.
- Bell pepper – 1 pc.
- Tomato – 1 pc.
- Celery stalks – 2 pcs.
- Chicken broth (purified water) – 400 ml.
- Dill – 1 bunch
- Parsley – 1 bunch
- Turmeric – 15 gr.
- Ground black pepper – 20 gr.
- Corn (can be frozen) – 150 gr.
- Bay leaf – 3 pcs.
- Vegetable oil – 10 ml.
- Butter – 10 gr.
1. Cut the vegetables.
Remove the skin from the tomato: to do this, you need to make a small cross-shaped cut on the tomato and pour boiling water over it for 20-30 seconds.
Cut potatoes, onions, tomatoes into cubes. Remove the seeds from the bell pepper and cut it into strips. Chop the carrots into arbitrary pieces. Finely chop the greens and celery stalk.
2. Pour vegetable oil into a thick-bottomed pan, add a small piece of butter and begin to fry the onions and carrots.
3. Next, lay out the celery stalk and corn, let them simmer a little.
4. After a couple of minutes, bell pepper and tomato. Mix the vegetables well and continue to simmer under the lid closed for 5 minutes.
6. Salt, season, add bay leaf, if desired, you can add garlic.
Cook the soup for another 5 minutes.
After the pan is removed from the heat, let the soup simmer, covered, for about 15 minutes. Serve with herbs.
