What to cook vegetable broth from. Vegetable broth recipe - indispensable knowledge for the hostess

01.08.2020

Sokolova Svetlana

Reading time: 1 minute

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How to cook vegetable broth? It takes a little time and a few garden-grown ingredients to cook a delicious vegetable broth at home.

Ingredients:

Water - 2 l,
Carrots - 3 pieces,
Tomato - 1 piece,
Garlic - 3 cloves
Celery (root) - 90 g,
Celery (petioles) - 2 pieces,
Dill - 1 bunch,
Sage - 1 pinch
Wine vinegar - 2 large spoons,
Allspice black pepper - 5 peas,
Salt - half a teaspoon.

Preparation:

On the preparatory stage I am engaged in vegetables and herbs. I wash and clean everything thoroughly. I cook the onion without the husk, I don't peel the garlic cloves.
I cut the vegetables into medium sized pieces. Finely chop the greens.
I put tomato, carrots, celery (petioles and root), onions, unpeeled garlic in a saucepan.
I pour in water, pour wine vinegar over the vegetables. I turn on the stove. Fire is maximum. I leave it until it boils. Then I lower the cooking temperature to the minimum. I cook, focusing on the readiness of the carrots. Cooking time - at least 40 minutes.
I take out vegetables from the broth. They gave all the juices to the broth. I filter the broth through multilayer gauze.

Light Diet Broth is an essential part of a cleansing diet for 2 weeks or less (according to well-being). Decoction from different vegetables used for lunch and dinner. 1 small spoon acts as an additional ingredient oat flour or flakes.

Every morning starts with a glass of mineral water or freshly brewed green (herbal) tea without sugar. Drinking a lot is recommended on a cleansing diet.

Video preparation

What to cook from vegetable broth for pancreatitis

Pancreatitis is a disease associated with dysfunction of the pancreas, which is responsible for the correct functioning of the digestive system and regulation of energy metabolism. Inflammation has two forms: acute and chronic. It manifests itself in the form of weakness and malaise, vomiting, stool disturbance and severe pain, mainly in the upper abdomen.

With pancreatitis, depending on the stage, a person is prohibited from eating fatty and spicy foods, food cooked in vegetable and other oils, pickles.

Be careful! Talk to your doctor before making a diet.

In case of illness, you can use a light dietary broth from fresh vegetables no spices and soups cooked in broth. I will consider two recipes.

Light potato soup

Ingredients:

Ready broth - 1.5 l,
Tomato - 1 piece,
Potatoes - 4 things,
Carrots - 1 piece,
Bow - 1 head,
Vegetable oil - 5 ml,
Sour cream - 1 teaspoon
Salt, parsley to taste.

Preparation:

I wash and cut vegetables. Carcass over low heat with a minimum amount of oil (except for potatoes). For taste, add a tablespoon of broth to the passivation.
I put potatoes in a saucepan with broth, after 10-15 minutes I send a vegetable dressing. I stir it. I turn the fire down to minimum. Cook until cooked for 40 minutes.
Serve, garnished with herbs (I use parsley) and a spoonful of sour cream.

Vegetable soup with zucchini

Ingredients:

Water - 1 l,
Potatoes - 400 g
Carrots - 150 g
Leeks - 1 head,
Zucchini - 250 g
Olive oil - 50 g
Carrot juice - 100 ml.

Preparation:

Mine and peel the potatoes, cut them into large pieces and put them to boil.
While the potatoes are cooking, I am doing the vegetable dressing. I cut the zucchini into slices. I'm sending it to the frying pan. First I fry and brown on olive oil... Add water, reduce heat, and simmer until tender.
Shredded leeks, chopped carrots. Carcass with zucchini. I send the passivation to the almost boiled potatoes.
I bring to a boil, salt.
I pour carrot juice at the very end, mix it.
Serve on the table with fresh chopped greens decoration.

Vegetable broth soup recipes

Carrot puree soup after surgery

Another light soup with vegetable broth, recommended by doctors in the postoperative period.

Ingredients:

Ready vegetable broth - 500 ml,
Large carrots - 2 pieces,
Vegetable oil - 2 teaspoons
Sour cream - 1 small spoon.
Salt, herbs - to taste.

Preparation:

Carefully wash the carrots. Cut into small pieces (thin rings or cubes). I put it in a saucepan.
I fill it with vegetable broth. I cook carrots until cooked. I take it off the stove, let it cool.
I pour the soup into a convenient cup. I add salt and vegetable oil. Beat until smooth in consistency close to mashed potatoes using a blender (purée attachment).
Serve the dish with herbs and sour cream.

By analogy, you can make mashed pumpkin soup. Best served with dried seeds.

Vegetable broccoli soup for baby

Ingredients:

Chicken fillet - 150 g,
Broccoli - 50 g
Zucchini - 50 g
Green green beans- 60 g,
Dill - a few twigs,
We do not add salt.

Preparation:

I wash the chicken fillet thoroughly, cut it into small pieces.
I clean the zucchini, remove the seeds, cut them into small inflorescences.
I put the chicken fillet in cold water. I bring it to a boil. I drain the first broth. I put it on the stove again, cook over low heat. I remove the foam with a slotted spoon. After 15 minutes, spread the beans, broccoli and zucchini. I stir it. At the end of cooking, I add dill for a pleasant aroma. I close the lid, leave the soup "to reach".
I take a blender and bring the dish to a homogeneous mass.

Rich meat soups are prohibited for babies under 1 year old. Only clean filtered water and fresh vegetables. Broths on tender chicken fillet limited quantities are allowed.
Adding frying in vegetable oil to baby soups (up to 10-12 months) is unacceptable.
Wait a little while adding salt to liquid dishes to feed your beloved little miracle under the age of 2.
Broth cubes fast food and aromatic seasoning additives of questionable content are prohibited.

Chicken soup with vegetable broth

Ingredients:

Chicken drumstick- 3 pieces,
Bulgarian pepper - 1 piece,
Bow - 1 head,
Carrots - 2 pieces,
Vermicelli - 1 tablespoon
Green peas - 3 large spoons,
Bay leaf - 1 piece,
Salt, peppercorns, parsley - to taste.

Preparation:

Preparing vegetable broth. I throw carrots and onions, black peppercorns and bay leaves into the pan. Vegetables must be cut and peeled. I cook it whole.
After the broth boils, I throw in the bird, previously washed and peeled. I add salt. After 40 minutes, the broth will cook. I'm filtering.
I take out the ingredients from the broth. I separate the chicken from the bones when it cools down.
I add new crumbled carrots to the broth (you can grind it on a grater) and bell pepper sliced into strips. I boil again, toss in the chopped bird, add green pea... At the final stage, I pour out the vermicelli. Cook over low heat for at least 5 minutes.
I turn off the soup, let it brew for about 10 minutes and serve it on the table. Garnish with chopped parsley on top.

Cheese soup

Ingredients:

Vegetable broth - 1.8 l,
Cream cheese - 50 g,
Cheese hard varieties- 150 g,
Crackers white bread- 100 g,
Potatoes - 2 pieces.

Preparation:

For the soup, I take ready-made broth from carrots and onions with the addition of black pepper and bay leaf... I put it on the stove to warm up.
I am engaged in potatoes. I clean and cut into neat medium sized cubes. I throw it off into the boiling broth. I cook for 15 minutes.
I remove the potatoes, send them to a blender and grind them to a viscous consistency. I send the mashed potatoes back to the broth.
When the soup boils again, I put cream cheese... I adjust the amount of cheese according to my mood. Mix thoroughly. Cook over low heat until the cheese melts. I take it off the stove, let it brew for 3-4 minutes.
Grind on a grater hard cheese... I'm sending it to a bowl of soup. Additionally, I decorate with crackers and fresh herbs.

Eat to your health!

White asparagus soup

Ingredients:

Vegetable broth - 1 l,
White asparagus - 400 g
Onions - 1 piece,
Cream - 100 ml,
Butter - 1 large spoon
Salt, pepper, paprika and fresh herbs- taste.

Preparation:

I wash the asparagus, remove the rough edges and pat dry with kitchen napkins. Cut into medium sized pieces.
I throw a spoon into the pan butter and begin to melt over low heat. I clean the onion and cut it into small pieces. I drop the vegetable into melted butter and fry for 2-3 minutes.
I put chopped asparagus in a saucepan, pour in vegetable broth. Reduce the heat from medium to low. I add a little salt, add peppercorns. I cook for 30 minutes.
When the asparagus is cooked, I use the hand blender to add a creamy consistency to the future soup.
At the end I pour the cream. I stir it. Leave the soup on low heat for 3-4 minutes. The main thing is not to bring it to active bubbling and boiling. I pour the dish into plates, decorate with paprika and herbs.

How to store vegetable broth correctly

In the refrigerator, ready-made vegetable broth is stored for no more than 72 hours. For freezing for a short time, you can pour the broth into polyethylene bags or plastic containers using a funnel. Store in the freezer and use as needed.

For long term storage:

Take 400 ml jars with a regular screw cap. Rinse with clean boiled water and dry.
Fill the jars with freshly prepared broth. Screw, turn over for 5-10 minutes. Store in a cool, dark place.

Calorie content of soups from vegetable broth

The amount of calories contained in a simple vegetable broth is minimal.

Only 5 kilocalories per 100 g of product.

The indicator varies from the ratio of water to vegetables, varieties of ingredients.

The calorie content of soups made from vegetable broths depends directly on the products used (the presence of meat in the composition, the fat content of the pieces). Borsch contains an average of 60 kcal per 100 g, cheese soup- 94 kcal per 100 g, normal vegetable soup- 43 kcal per 100 g.

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It is very convenient to collect vegetable trimmings for broth for a while in an airtight container that you can store in the refrigerator or in. Collect useful blanks by putting washed scraps from sweet peppers, leftovers from petioles; upper layers, "butts" of leek,,, celery root; stalks of greenery. When the container is full, you can add all of this while cooking the broth.

Vegetable broth is a dietary meal. Just like chicken, it can be prepared for recovering people, included in the diet or prepared on its basis. dietary meals, it is included in the diet.

And water is the basis of vegetable broth. By the way, it is recommended to use not running tap water for such a broth, but filtered, mineral water without gases, because the taste of the broth depends on the quality of the water. Also, all kinds of spicy ones are added to vegetable broths and they can be put in a linen bag or a special strainer so that they do not make the broth cloudy. add to taste, you can not add salt to the dietary version, due to aromatic and fresh vegetables, the broth will turn out to be rich and tasty. Vegetable broth is advised to salt immediately: salt helps to draw out aromas and tastes from vegetables. But when using it to prepare another dish, do not forget that the broth is salted, then it is better not to salt the "blank".

You can put almost any flavorful vegetables on hand in a vegetable broth. But, if this is a "blank" broth, then you should not put sweet and cabbage in it. Because their smell will dominate, and will overlap the taste and aroma of not only the broth, but also the dish to which it will be added.

Important: when adding leek parts, you can get a brown broth, keep this in mind if it is important for you to get a transparent broth.

Be sure to put in the broth: carrots, fennel (usually its outer parts are too coarse for, but good for broth), onions and leeks, any parts of celery (tuber, petiole, leaves, or a little bit of everything). Tuberous celery is the most affordable of the "white roots", but if the farm has a parsley or parsnip root, then it will not be superfluous to put it too.

For a deeper and richer taste of the broth, add a couple of dried or a little sun-dried tomatoes but this will also change the color of the broth. You can add asparagus, basil, but this is also to taste.

Acid helps to enhance the aroma of vegetables and revive the taste, so you can add a spoonful of white wine or a little white dry wine to the broth.

All-purpose vegetable broth

For 1.5 liters of ready-made broth

What we need (in general, vegetables can be seasonal, of your choice):

1.8 l of water
50 ml of dry white wine or 2 tsp. white wine vinegar
3/4 teaspoon coarse sea salt
1 onion
1 stalk of leek
2 small carrots
1 parsley root (or a 50-70 g piece of celery tuber or a small parsnip)
1-2 celery stalks (preferred)
1/4 fennel onion (preferred)
1 small tomato or half a large
5-7 stalks or sprigs of parsley or cilantro
5-7 stems or twigs
3-4 sprigs of thyme (preferred)
2-3 unpeeled garlic (to taste)
5-7 peas of black pepper
5-7 peas of allspice (preferred)
1-2 sheets
1 tbsp olive oil

Preparation:

All vegetables are thoroughly peeled and rinsed, then cut into small pieces of any shape. Fold in a wide saucepan, preferably with a thick bottom, add sprigs of herbs, unpeeled garlic cloves (so that, by accidentally boiling, it does not make the broth cloudy), salt, pepper, bay leaf.
Pour wine and water into a saucepan and place over medium-high heat. * To obtain a high-quality and rich broth, vegetables should always be dipped in cold water, because it is during the boiling process that the ingredients are given and.
Finally, add a spoonful of olive oil.
The finished broth should be cooled, and then you can strain the broth through a sieve, slightly squeezing the vegetables. Use the broth right away, or pour it for storage and later use.
Once the broth has boiled, reduce heat to medium. The broth is prepared quickly, usually from the moment of boiling no more than 25-30 minutes. Some people prefer to sauté vegetables in oil, but it will be more useful to add them in natural fresh... You can bake vegetables in oil and spices, and then cook broth from them.

You do not need to salt the broth, tomatoes will give the broth a complete taste. In winter, when ground tomatoes are no longer there, and those grown in a greenhouse or in distant warm countries do not have a pronounced taste and aroma, you can use dried mixtures of sweet bell peppers and tomatoes, or any natural concentrates from dried vegetables to enhance the taste.

You can combine vegetables in a variety of ways. You should only take into account the taste characteristics of each of them and the personal preferences of the taster.

The benefits of vegetable broth

Vegetable broths have a beneficial effect on the digestive system and

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. It has no less nutritional value than fresh vegetables from the garden, and contains the same amount of vitamins. In addition, vegetable broth is versatile culinary creation... In its pure form, it can become dietary soup or the basis for other dishes.

There is nothing difficult in cooking vegetable broth, as it is obtained by boiling vegetables. It is prepared in a small amount of water without adding 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 vegetable oil... And yet there are a couple of nuances that should be considered when preparing this dish.

Cooking vegetable broth from vegetable peelings and herbs

Recipes for this aromatic dish lots of. But regardless of whether you plan to prepare a vegetable broth as a stand-alone meal or as a base for a meat snack, you will need a basic set of vegetables. It can be carrots, leeks, onion, celery and parsley.

Various vegetable peelings are also perfect for preparing 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 could be carrot tops, tails of bell pepper cut along with the pulp, broccoli stalks, celery leaves. You can also use green trimmings, tough asparagus tails, and even tough pieces of cabbage. And they can be stored frozen in the refrigerator and used for their intended purpose at the right time.

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 in 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 broth with the mushroom aroma of fresh or dried mushrooms.

How to make vegetable broth correctly

High quality and clean vegetables

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

Food should be washed and, if necessary, peeled.

Putting vegetables in cold water and boiling 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 as possible to the broth. nutrients.

Boil the broth over medium heat, otherwise it will become cloudy due to overcooked vegetables.

How to enhance the color, taste and aroma of your broth

To give the broth a rich color and a brighter taste, vegetables can be slightly baked beforehand. Or fry in a pan in vegetable oil.
The vegetable broth is not salted, but at the end of cooking it can be saturated with your favorite spices and seasonings. This will help make it taste more expressive, savory, or pungent.
Be sure to strain the vegetable broth. This will get rid of plant fiber particles that can spoil the appearance of the clear broth.

How to cook a universal vegetable broth, video recipe

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

Using Vegetable Broth in Cooking

It is very useful to have a preparation of vegetable broth on the farm, since 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 helps to strengthen the immune system, makes the taste of the dish rich and rich.

With its beneficial and low calorie properties, vegetable broth is often used in the following industries.

IN dietary nutrition children, pregnant and lactating women, people with gastritis and pancreatitis. As well as those who adhere to the principles of separate nutrition and want 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 for making pureed soups, stews, sauces, gravies, cereals, risottos and other first courses and side dishes.

As an example, we offer you a few broth-based dishes.

How to properly store ready-made vegetable broth

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

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

Read more about this in a separate article.