How to cook vegetable broth for soup. Vegetable broth - composition, nutritional value and calorie content

vegetable broth is a universal preparation, which is widely used in cooking for the preparation of soups, sauces, as well as various second courses from cereals, fish and meat. The product is recommended for inclusion in the diet, as it has a high nutritional value and low calorie content.

Peculiarities

Few people know, but the definitions of "broth" and "boiler" are closely related to each other. Many believe that the boiler means belonging to meat products, however, in fact, the term comes from the French word for “boil”. And this fully reflects the whole essence of the preparation of the broth - the initial components are placed in water and boiled for a long time. Depending on which product was taken as a basis, meat and vegetable dishes. If the former are well known to everyone, then the features and rules for preparing the latter should be discussed separately.

The very first mentions of vegetable broths are found in ancient Egyptian papyri, as well as in old recipes ancient Chinese chefs. The exact date (when exactly they began to be cooked) is unknown, but in any case, the appearance of a hot method of processing vegetables, no doubt, became a landmark event in the culinary arts. It was thanks to him that it became possible to preserve useful properties decoctions for quite a long time.

Nowadays, cooks everywhere use broths to create vegetarian soups, sauces, and side dishes. However, meat lovers should not refuse such a preparation - if you add meatballs, sausage or cheese to it, you can get a rather tasty and savory dish.

Many housewives prepare such broths for the future, after which they are distributed in separate portions and frozen in plastic or glass vessels. However, the value of vegetable broth does not end there. The product is considered the main one in the system of dietary and baby food. In this case, it is cooked without adding salt from 3-4 vegetables. Such a product is the best suited for patients recovering from a serious illness.

The nutritional value of the product is great. Vegetable broth contains a large amount of vitamins, as well as beneficial trace elements which are necessary for the human body to maintain normal life. The use of such a decoction allows you to activate the body's defenses, and also significantly improves well-being. The product acquires special value in the cold season. It is during this period that the body experiences an acute shortage of vitamins due to the backlog of fresh herbs, fruits and vegetables. In addition, it has been proven that vegetable broth is able to resist the development of cardiovascular pathologies and tumor processes, and its antioxidants can stop age-related changes and stimulate the regeneration of organs and tissues.

calories

Vegetable broth is extremely low in calories - 100 g of the product contains only 12.8 kcal. At the same time, the amount of proteins is 0.65 g, fats - 0.2 g, and carbohydrates - 2.4 g. The energy value BJU is 20% / 13% / 18%, respectively.

Due to its properties, the product is often included in various diets. It perfectly fills the deficiency of vitamins in the body. In addition, it restores the water-salt balance, normalizes metabolism and is quickly absorbed by the body. Due to the low content of kilocalories, soups based on vegetable broth are often consumed by women who are struggling with being overweight.

Speaking about the composition and nutritional value of the product, we should also mention its potential harm. By itself, the broth cannot cause harm, but only if the products were of high quality.

If vegetables stuffed with chemicals are taken as the basis of the broth, there will be no benefit from it, and in some cases it can even harm a person. That is why, when preparing such a dish, it is important to pay attention not only to the composition and calorie content of the vegetables used, but also to their ecological purity.

Preparing food and dishes

Obviously, to boil the broth from vegetables, the vegetables themselves and fresh water are needed. Keep in mind that it is water that is considered the main dish. In this regard, it is not necessary to take the one that flows from our kitchen taps. It is best to take filtered or mineral (only not carbonated), because the quality and chemical composition this component the degree of transparency of the finished broth, its taste and smell largely depends.

As for vegetables, everything is elementary here - the more various gifts of nature there are, the richer and more appetizing the broth will come out, although some advice from experienced chefs is still worth taking into account.

• Carrots give the vegetable broth some sweetness, and if they are fried a little in advance, the dish will turn out to be quite sweet.
• If you plan to put bell peppers, then the smell will be quite sharp and will completely kill the aroma of other products, so this broth is usually used to stew poultry and meat.
• If you want to give the finished dish a little sourness and astringency, add tomatoes to it, and if they are sluggish, then the flavor will be even thicker and even a little meaty.
• A very fragrant broth is obtained from ordinary cabbage, although it does make it a bit cloudy.
• Cauliflower, like broccoli, passes all its useful vitamins the finished dish, so that such soups are often included in the children's diet.
• Keep in mind that if you are making broth from pre-roasted vegetables, then its appearance and smell will be completely different than when boiling raw.
• For vegetable broths, a regular saucepan or slow cooker is suitable.

General cooking rules

Regardless of which ingredients you use, there are a few basic rules for preparing vegetable broth. To get a rich and appetizing broth, you should pour all the cooked and cut into pieces products and boil them after boiling for about 15-20 minutes.

It is advisable to replace onions with leeks, despite the fact that they are more expensive. The difference in food is quite noticeable. Leek makes the liquid much more transparent, does not lead to turbidity and does not give unpleasant bitterness to the broth. In addition, the liquid acquires a rather subtle aroma, which makes soups and gravies prepared on the basis of the dish more appetizing and tasty.

If you buy a vegetable product in the form of frozen cubes, then you should not defrost them first. It is enough just to put them in a saucepan and leave until completely dissolved.

Salt is added to the water immediately after the start of boiling. Only then will the vegetables and greens used fully reveal their potential and give the broth their taste and unique aroma. If you salt the dish shortly before readiness, then the aroma will be less pronounced and saturated.

Experienced chefs recommend adding dried vegetables and mushrooms to the dish. The aroma is much stronger than when using raw foods. However, such preparations are classified as concentrates, so it is important not to overdo it with them.

After receiving the broth, cooked vegetables should not be thrown away. They can become an additional product in a ready-made dish.

I must say that in the process of cooking, many are faced with vegetable waste (beet and carrot tops, asparagus ends, cabbage stalks). You should not throw them away, they give the broth quite original notes, and also further enrich the product with vitamins.

Risotto is prepared from vegetable broth, cold borscht, okroshka, oatmeal soup, as well as cream sauce with greens and julienne. However, the list of dishes is much wider, it is limited only by the taste preferences of the hostess. Cereals such as rice, funchose, peas and buckwheat go well with the broth. As for spices, it is better to add rosemary, cloves, pepper and thyme, but from greens it is better to give preference to onions, basil, green beans and dill.

The broth is often prepared for sauces that are poured over pork, beef and game dishes. A decoction of vegetables with sausage and ham goes well, and it can also be a good idea to use broth with eggs, both chicken and quail are suitable.

Vegetables set off quite well and seafood (trout, shellfish, tuna and various algae). Any mushrooms and nuts will also make a good "company" of vegetable decoction. The product will turn out quite tasty if you add to it pasta or flour dumplings seasoned with sour cream, cream or mayonnaise.

Well, one more thing - it is very important not to overexpose the broth on fire. Otherwise, it will completely lose its natural taste and smell.

Recipes

There are several recipes for boiling vegetable broth.

Classical

For 1.5 liters of water, you need to take two medium-sized carrots, as well as onions and thyme. A container of water is placed on fire. While it is heating (about 10 minutes), the vegetables are thoroughly cleaned, washed and chopped, and then put in boiling water and seasoned with thyme. This composition is cooked for about 25 minutes on low heat so that the boil is not intense. The finished dish must be filtered through a sieve. It is noteworthy that such a broth does not have to be salted.

with pepper

In this case, for 1.5 liters of liquid, you will need two or three bell peppers, three carrots, onions, as well as parsley and salt. Chopped vegetables, along with chopped herbs, are sent to boiling water, salted and kept on the stove for about 20 minutes.

With mushrooms

This is very original and very appetizing dish. It is advisable to use forest mushrooms, then the workpiece will turn out to be more fragrant. For 1.5 liters of liquid, you need to take 500 g of mushrooms, as well as salt and pepper. After boiling water, chopped vegetables are poured into it, and after another five minutes - fresh or dry parsley and salt. The composition is cooked for another 15 minutes, and then removed from heat and filtered.

With roasted vegetables

This broth is tasty and rich. For 1.5 liters of water, you need 2-3 carrots and an onion head, as well as Bell pepper, butter for frying and salt. The frying pan must first be heated, melt the fat on it, and then fry the onion chopped into rings and the carrots grated on a coarse grater. As soon as the vegetables acquire a golden hue, the pan should be removed from the burner.

In the meantime, bring the water to a boil and add the bell pepper cut into squares to it. All this must be boiled again, and then put the fried vegetables into the liquid along with the remaining oil. The broth is salted and boiled for another 20 minutes after boiling.

green broth

This is very original dish. It is often prepared for children who do not eat soups. Parents try to make their menu fun and entertaining, so green soups significantly improve the appetite of little ones.

For 1.5 liters of water, you should take a third of a medium head of cabbage, a green stalk of celery, a little fennel, as well as thyme, bay leaf, salt and dill. As soon as the water boils, put a bay leaf in it and wait a couple of minutes, after which finely chopped cabbage and celery with spices are added. Shortly before readiness, fennel and thyme are added. The total cooking time is approximately 25 minutes.

Storage

Regardless of the constituent components of vegetable broth, they all have a rather important advantage - they retain their freshness for a long time. Of course, this can only be said if the product is stored in a cool place, such as a refrigerator.

As practice shows, within 4-5 days the broth can be eaten completely fearlessly. If after this time you still have a fragrant saturated broth, and you feel sorry for pouring it out, then boil it, cool and freeze.

However, keep in mind that if, after defrosting, when you boil again, you feel an unpleasant odor, then it is better to pour out such a broth. You may not be poisoned by them, but the taste ready meal will be badly damaged.

See the video below for how to make a delicious vegetable broth.

The broth does not necessarily become the basis of the soup, it is often used as additional ingredient in stews, sauces, casseroles and other dishes. Moreover, for such tasks, a vegetable rather than a meat composition is best suited. An additional advantage of such a workpiece is that it can be cooked, frozen in portions and used for a long time. It takes very little time and effort to prepare the product. Today, for this, you can even adapt a slow cooker so as not to be distracted from current affairs and at the same time get the desired result.

We select additional components for the preparation of the broth

Housewives should remember once and for all that vegetable broth is prepared exclusively from filtered or infused water. The use of tap fluid is a guarantee Low quality blanks. In addition, before cooking the composition, you need to familiarize yourself with the following characteristics of popular components:

1. Carrot. It provides the composition not only with a pleasant golden color, but also with a soft sweetness. If you pre-fry the ingredient, its properties will be expressed even more.
2. Bulgarian pepper. A very "dangerous" component that has a too pronounced aroma. By adding it to the broth, you can completely kill the appetizing smells of the other components.
3. Tomato. Gives the liquid a pronounced sourness. Unfortunately, housewives rarely add to the vegetable composition Sun-dried tomatoes, but they give the workpiece a rich and thick aroma.
4. Cabbage. Due to its presence, the liquid becomes quite cloudy, but this moment can be sacrificed for the appetizing smell that comes from such a broth.
5. Cauliflower and broccoli. Despite the fact that these components practically do not affect the aroma and taste of the workpiece, their presence fills the product with vitamins and minerals. It is from these vegetables that it is recommended to boil the broth for children's dishes.

If these vegetables are pre-fried, the taste and aroma of the workpiece will be more pronounced. But it is worth considering that in this case its benefits will slightly decrease. This can be prevented if the components are not handled vegetable oil, and in a dry frying pan with a non-stick coating.

General cooking rules

To prepare vegetable broth, you just need to pour the selected components with water and cook them for 15-30 minutes. But at the same time, no matter what recipe is used, the following recommendations must be observed:

• Regular onions are recommended to be replaced with leeks. Although this component is more expensive, the difference from their use is hard not to notice. Leek provides the liquid with a more delicate flavor, does not lead to its turbidity, does not give bitterness.

Tip: If you prepare a vegetable product in the form of ice cubes, then you do not need to defrost it before use. It is simply laid out in the desired dish and left to dissolve.

• Salt the composition should be immediately after the vegetables are loaded into it. This will allow them to fully reveal their taste and aroma. If you salt the broth before turning it off, the potential of the components will not be fully used.
• Dried mushrooms, vegetables and tomatoes give the preparation a unique taste and aroma. They are considered concentrates in cooking, so it is easy to overdo them.
• There is no need to throw away boiled vegetables. If they were originally cut the way you want, you can eat them or use them as an additional ingredient in the dish for which the broth was brewed.
• But when cooking, it is better to use dried herbs. It smells very pleasant, does not give bitterness and does not change the color of the liquid.

In addition, each recipe may have its own specifics. It must be strictly observed so that you do not have to digest the composition.

Easy Vegetable Broth Recipes

Before brewing a product consisting of many specific components, it is worth trying to cook the base product. Even a classic vegetable broth will turn out tasty and appetizing if you follow the rules:

• Classic variant. For 1.5 liters of filtered water, we take a couple of carrots and tomatoes, onions and thyme. Pour water into a saucepan and put on fire. While the liquid is heated, wash the vegetables, peel, cut into cubes and lower into the water. Put in the chopped thyme. You need to cook such a vegetable composition for no more than 25 minutes on a very low heat with a slight boil. finished product definitely pass through. It is noteworthy that this approach does not involve the use of salt.

• For 1.5 liters of pure water we take a couple of bell peppers, three small carrots, onions to taste, parsley and salt. Heat up the water and bring to a boil. At this time, we clean all the vegetables, cut the carrots into large circles, chop the onion coarsely, cut the pepper into cubes. We put the vegetable preparations in a saucepan, salt and wait until the mass boils. Then cook the composition on low heat for 20 minutes and filter.

These blanks are ideal for enrichment meat dishes. They turn out to be quite rich and fragrant, but at the same time the combination of components is such that the components do not interrupt each other, providing a rather harmonious result.

Unusual approaches to cooking

If you want to cook something extraordinary, you should try one of the following options:

• Vegetable broth with mushrooms. Such compositions are best prepared on the basis of forest mushrooms, then the workpiece will turn out to be the most fragrant and nutritious. For 1.5 liters of water (you can even use mineral water), we take 0.5 kg of mushrooms, onions, salt and fresh herbs. Coarsely chop the onion, clean the mushrooms (if necessary) and cut into 4 parts. Put onions and mushrooms in boiling water, salt. 5 minutes after re-boiling the mass, we introduce chopped parsley. We boil such a vegetable composition for a quarter of an hour, remove from heat and filter.

• Composition in roasted vegetables. For 1.5 liters of water we take a couple of carrots and a head onion, bell pepper, two tablespoons butter and salt. We heat the frying pan, heat the oil on it. On the resulting mass, fry coarsely chopped carrots and chopped onions in half rings. As soon as the vegetable composition acquires a golden color, remove the pan from the stove. Wash the pepper, clean and cut into large pieces. We bring the water to a boil, after which we put all the prepared components into it. Add salt, and when the mass boils again, we detect 20 minutes. We filter the finished broth and use it for its intended purpose.
• Green broth. With this approach, the finished product will turn out to be an original and rather appetizing green color. To prepare it, you need to take 1.5 liters of water, a third of a medium-sized head white cabbage, a little fennel, celery stalk and root, a couple of bay leaves, thyme, dill and salt. We put the water on the fire, as soon as it boils, lower the bay leaf, wait 2 minutes and remove from the stove. Finely chop the cabbage and lower it into a slightly cooled liquid, salt and put it on fire again. After that, add chopped celery and all the greens with sprigs to the pan. Lastly, add thyme and coarsely chopped fennel. Boil the composition for 25 minutes, then filter.

Vegetable broths, regardless of their composition, have another indisputable advantage - they retain their freshness, original taste and aroma for quite a long time when stored in the refrigerator. Within 4-5 days, the product can be safely used for its intended purpose. If after that the composition remains and you do not want to pour it out, it is recommended to boil the mass again, cool and freeze. It is worth considering that if, after repeated heat treatment the liquid has some specific smell, it is better to pour it out. The use of the product will not lead to poisoning, but it will not bring pleasure.

Whether you are a vegetarian, decide to fast, or just want a light soup, you will need information on how to cook vegetable broth. In the article I will share simple recipe, products for which many housewives will have in stock. The resulting broth is suitable for cooking any dish.

Hello, dear hostesses, and yet each of us is one. Victoria Soldatova is with you on the blog. Not so long ago, I told you which I had to resort to. After that, many in private messages asked how my diet changed after this experience. The answer is: I completely gave up pork, beef, chicken, but left fish, eggs and some dairy products. Feeling good, I see the changes have benefited.

I confess earlier, reading recipes that included vegetable broth, it seemed to me that this fad could be easily replaced with water or by adding the notorious “cubes”. Having tasted the brew, she usually remained dissatisfied with the result and doubted the competence of the source. Today I wonder how I could not feel the taste and aroma that natural vegetables give off? Probably in my case, the body needed to be rebuilt, but I was fed with meat since childhood!

How to cook vegetable broth - a simple recipe

In fact, everything is very simple! The manifestation of fantasy is not prohibited. It is worth remembering the basic ingredients, which are: carrots, celery and onions, and then add what is available, depending on what we want to achieve. But today I’ll tell you how to cook a universal broth, it can become the basis for many dishes.

Roots give deeper taste sensations. Unfortunately, they are not always available in local supermarkets, this time I had only one of them. I will write as it should ideally be:

• Parsley root 150 gr;
• celery root 100 gr;
• carrots 150 gr;
• 2 medium onions;
• celery stalks 150 gr;
• 1 medium tomato;
• salt 2 tsp;
• 1 clove of garlic;
• 1 bay leaf;
• peppercorns 1 tsp

Additional Information

1. Boiled vegetables can be thrown away, eaten as a side dish, mashed from them. If you have additional ideas, please write in the comments.
2. Easy to collect leftovers in the freezer. When preparing a salad, always leave the top leaves of cabbage, green stalks, carrot peels, layers of onions. Rinse everything under running water, put it dry in a zip lock to freeze, and when there is enough, boil it. Then strain, discard the "waste".
3. I often freeze prepared broth in plastic containers. If I prepared 5-7 measuring cups, and used 4, the rest goes into the freezer. So I have a ready-made broth at hand.
4. It is believed that all non-starchy vegetables can be put in a pan. Try not to let any one have a strong predominance over the others. When adding each, it is worth considering certain facts:

• Carrots - add sweetness;
• tomato - balance with sourness;
• bell pepper - strong aroma (sometimes interrupting the smell of the dish);
• white cabbage - slightly cloudy color, add flavor;
• onion peel - golden color (I leave it as in the photo above);
• fragrant herbs thyme, rosemary - put 2 sprigs together with a bay leaf - they will give a fragrance.

Conclusion

I hope, dear readers, my recipe will help improve taste qualities your meals. If you are healthy and delicious food, trying to instill it in children, subscribe to the blog newsletter. And do not forget to save the article in the social. networks using the buttons below. See you soon on the air.

2690 2018-08-29

It is very convenient to collect vegetable trimmings for broth for some time in an airtight container that can be stored in the refrigerator or in. Collect useful blanks by adding washed cuts from sweet peppers, leftovers from petioles; upper layers, "bottoms" of leeks, , , celery root; green stalks. When the container is full, you can add all this while cooking the broth.

Vegetable broth is a dietary dish. It, like chicken, can be prepared for convalescent people, included in the diet or cooked on its basis. diet meals, it is included in the diet.

And water is the basis of vegetable broth. By the way, it is recommended for such a broth to use not running tap water, but filtered, you can use mineral water without gases, because the taste of the broth depends on the quality of the water. Also, all kinds of spicy and spicy ones are added to vegetable broths, 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 option, due to fragrant and fresh vegetables, the broth will turn out to be rich and tasty. Salt is advised to vegetable broth immediately: salt helps to draw out aromas and taste from vegetables. But when using it to prepare another dish, do not forget that the broth is salted, it is better not to salt the “blank” then.

You can put almost anything in vegetable broth. fragrant vegetables that are at hand. But, if this is a “blank” broth, then you should not put sweet and cabbage in it. Because their smell will dominate, and will block the taste and aroma of not only the broth, but also the dish to which it will be added.

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

Be sure to put in a decoction: 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 of everything). Tuber celery is the most affordable of the "white roots", but if the farm has a parsley or parsnip root, then it will also not be superfluous to put it.

For a deeper and richer taste of the broth, you should 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 your 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 dry white wine to the broth.

Universal vegetable broth

For 1.5 liters of ready-made broth

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

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

Cooking:

1. Thoroughly clean and rinse all vegetables, then cut into medium-sized pieces of arbitrary shape. Put in a wide saucepan, preferably with a thick bottom, add sprigs of herbs, unpeeled garlic cloves (so that, accidentally boiled, it does not make the broth cloudy), salt, pepper, bay leaf.
2. 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 in the process of boiling that the ingredients give up and.
3. At the end, you can add a spoonful of olive oil.
4. The finished broth should be cooled, and then you can strain the broth through a sieve, slightly squeezing the vegetables. Use the broth immediately, or pour over for storage and later use.
5. Once the broth boils, turn the heat down to medium. The broth is prepared quickly, usually from the moment of boiling no more than 25-30 minutes. Some people prefer to saute vegetables in oil, but it will be more useful to add them in their natural fresh form. You can bake vegetables in oil and spices, and then cook broth from them.

The broth can not be salted, the tomatoes will give the broth a complete taste. In winter, when there are no more ground tomatoes, and those grown in a greenhouse or in distant warm countries do not have a pronounced taste and aroma, dried mixtures of sweet can be used to enhance the taste. bell pepper and tomatoes, or any natural concentrates from dried vegetables.

You can combine vegetables in the most various options. It is only necessary to take into account the taste characteristics of each of them and the personal preferences of the taster.

Benefits of vegetable broth

Vegetable broths have a beneficial effect on the digestive system and

vegetable broth- this is nothing more than a decoction obtained by boiling vegetables. It is very easy to prepare, although there are some secrets of preparation and layout of products that should be considered when cooking the dish.

Cooks distinguish broths by the number of ingredients that make up the finished product. The broth can be either multi-component or single-component - everything will depend on the needs and desires of the cook.

vegetable broth in pure form could be the first course. And also on its basis it is easy to cook many other dishes. A broth is prepared from vegetables boiled in a small amount of water without the addition of meat, cereals, pasta and animal fats. The presence of a small amount of vegetable oil and salt in the finished product is quite acceptable.

Use in cooking

The use of vegetable broths in cooking is very wide. The product is used both for dietary soups and as a basis for baking.

Once I heard from one rather experienced housewife that deep-fried pies are more airy when preparing dough on the broth left after boiling potatoes. Interested in cooking theory delicious pastries, we immediately tested it on our own experience. And the result is excellent! We have never eaten such airy pies stuffed with crushed potatoes before.

On vegetable broth, soup with sorrel and various mashed soups, for example, with cauliflower and cheese, are quite tasty. When preparing stews, sauces, gravies, cereals (including risotto), this low-calorie and healthy product is also very often used.

The composition of vegetable broth for each specific dish will be different, for example, for cooking buckwheat soup both mushroom broth and broth made from potatoes can be used.

Lenten borscht can also have different bases. The broth can serve as a decoction of mushrooms or beans, in which, according to the recipe, all other components will be laid, and a decoction obtained from grated beets, in which the remaining components will also be placed in the order specified in the recipe. A special flavor to this dish will give the root of celery or parsnips.

A decoction of beets, which can be considered a one-component vegetable broth, is also used to make a refrigerator - delicious soup without cooking, similar to okroshka, beloved by many, and containing in its composition a large number of different ingredients. This dish is consumed exclusively cold.

Various vegetable broth soups are used in diet food preschool children, including infants.

Also, vegetable broth can be used in the diet of pregnant women and nursing mothers, as well as people suffering from pancreatitis or gastritis of various forms and complications after them. Vegetable broths also find their application in the diet of people who adhere to the principles of separate nutrition, as well as observing food restrictions, with the goal of losing weight. excess weight and quickly lose weight without harming the body. In this case, cabbage broth helps best. Based on it, they even developed a “cabbage diet”. It has been verified by our own experience that this method gives positive results.

How to cook?

How to make a delicious vegetable broth? This question can often be heard from young and inexperienced housewives, so we will try to answer it in this section of the article.

The youngest hostess will cope with this matter, if she adheres to the mandatory rules:

• To prepare a delicious vegetable broth, be sure to select only quality products that have reached commercial maturity and do not have visible damage.
• All products must be washed and cleaned if necessary. The latter applies to a greater extent to root crops.

To prepare bean broth, for example, one should take into account the fact that the product itself takes a very long time to cook, so it is advisable to soak the grains in a small amount of cold water for an hour, and then, draining the water, repeat the procedure twice more. Then, when cooking, you will be pleasantly surprised, because in an ordinary pan the beans will be ready in half an hour, and you will not see a lot of foam. Therefore, soup based on bean broth can even be cooked in a slow cooker without fear!

Bouillon broth, the main component of which are mushrooms, especially collected in the wild, also has some features. To obtain a clean and fragrant broth, culinary experts recommend laying the main product in the pan as a whole, and also boil it twice, draining the resulting broth and replacing it with clean water. Experienced chefs also stipulate mandatory pre-soaking of mushrooms in cold salty water for one hour immediately before cooking. This will reveal hidden pests inside the stem and cap. It is recommended to fill with water dried mushrooms intended for subsequent use in broths. This will allow the product to recover to its previous size and reach readiness faster.

With the listed types of broths, fatty meat broths, which are heavy for the stomach, can be replaced, and the nutritional value of the dishes will not suffer.

Creation principle

The principle of creating a delicious vegetable broth, or rather, its methodology, is suitable for any product layout. There are only a few basic rules that we will try to cover in the descriptions of basic recipes.

Mushroom broth is very easy to make. Put in a deep saucepan:

• 300 grams of fresh mushrooms washed and cut into several pieces;
• 100 grams of sliced ​​​​carrots;
• 50 grams of grated celery root;
• 100 grams of finely chopped onion;
• 2 washed bay leaves;
• one sprig of dill and parsley;
• half a teaspoon of salt.

Pour everything with two liters of cold purified water and put on a medium fire. After boiling, reduce the heat and cover the saucepan with a lid. After 25 minutes, turn off the heat, take out the parsley and let the broth brew for ten minutes. We filter the rich broth through cheesecloth and use it as a base for soup or for preparing other dishes. You can see the finished product in the photo.

Classic broth can be used to make clear soups and light gravies.

To prepare this dish, you will need to clean, rinse and chop:

• 200 grams of tomatoes;
• 100 grams of peeled bell pepper;
• 100 grams of fresh carrots;
• 100 grams of onions;
• 30 grams of greens;
• a few sprigs of thyme.

Place all ingredients in a saucepan and cover with cold water. To obtain a saturated broth, the optimal volume of water is one and a half liters. Cook the dish on low heat for no more than twenty minutes after boiling. It is not necessary to salt the product, because tomatoes will add a complete taste to the broth. In winter, when there are no more ground tomatoes and peppers, and those grown in a greenhouse or in distant warm countries do not have a pronounced taste and aroma, dried mixtures of sweet bell peppers and tomatoes can be used to enhance the taste.

The finished broth should be cooled for twenty minutes, and then strain through a fine strainer. If you do not aim to comply low calorie diet, then you can season the dish with sour cream or add a little butter to it.

As you can see, there is nothing difficult in preparing vegetable broth, because you can arrange vegetables in a variety of ways. It is only necessary to take into account the taste characteristics of each of them and the personal preferences of the taster.. About them in the table below:

Ingredients	Adds to the broth:
	sweetness and yellow color;
Onion	enhances the taste and aroma of the main products, does not affect the color;
Celery and parsnips	will add aroma and enhance the taste of other components;
Cabbage white and cauliflower	saturate with aroma, but make the broth cloudy;
red cabbage	saturate with aroma and give a purple hue;
Red bell pepper	saturate with its own smell and give a pink color;
yellow bell pepper	saturates with its own smell, but does not change the original color of the broth;
fresh tomato	sourness and pinkish tint;
	sweetness and rich burgundy color, and with sufficient digestion, the broth will turn light brown;
	specific taste, sometimes oily, the color of the broth can vary from light yellow to dark brown.

Secrets of obtaining and storing broth

Getting Secrets delicious broth are to follow certain rules.

• All ingredients (vegetables, herbs, and spices) need to be thoroughly cleaned and washed several times before laying.
• To obtain a high-quality and rich broth, vegetables should always be dipped in cold water, because it is in the process of boiling that the ingredients release vitamins and minerals.
• You need to salt the product immediately when laying the components. This will allow the products to reveal their best taste qualities. But you should not add the entire norm of salt, because during the cooking process the initial amount of liquid decreases and the finished broth may become too salty.
• It is best to use dried greens for flavoring broths, because their aroma is more intense compared to a fresh product.
• Under no circumstances should you put it in a dish. fresh garlic so as not to spoil the taste, but the use of dried grated garlic, especially in the composition of seasonings and aromatic mixtures, on the contrary, very favorably sets off the taste of the finished broth.
• If the intended dish allows, then it is recommended to fry the vegetables in vegetable oil until golden brown before boiling. And then just fill them with water.

It is not recommended to store the resulting concentrated broths for longer than six hours, because only such a product contains the largest amount of vitamins. But experienced housewives always have a portion of the dish prepared for the future. This helps them freezer. And they do it this way: the cooled broth is poured into portioned containers or plastic bags, and then frozen. Ice cubes are used in exactly the same way as a freshly prepared product. The briquettes do not need preliminary defrosting, because it will be enough to lower them into a container with a small amount of hot water.

Benefits of vegetable broth

The benefits of vegetable broth are obvious. It manifests itself in high nutritional value and vitamin content and easy digestibility of the product by the body. That is why such decoctions are the preferred dishes during the recovery period after undergoing abdominal operations and various diseases gastrointestinal tract. The only exception is dishes containing beans and cabbage in order to avoid additional stress on the stomach.

Vegetable broth contains everything useful material and vitamins contained in the pledged ingredients. There are no contraindications to eating the dish, except perhaps only individual intolerance to any components, but in this case they can simply be excluded from the list or replaced by others.

Vegetable broths have a beneficial effect on the digestive system and intestines. This improves the condition of hair, nails and skin, improves complexion and general state organism. And all because fresh vegetables contain a large amount of fiber.

What to replace?

How to replace vegetable broth, if suddenly there is no way to cook it? It would seem that a full-fledged replacement for this product cannot be found.. But in fact, the modern food industry produces a large number of concentrates made from dried vegetables. They are packaged in portioned sticks, sachets or so-called cubes, as well as in large packages: bags or even buckets.

Use dry preparations for broths strictly in accordance with the recommendations indicated on the package, because they may contain salt in their composition.

Of course, dry broth cannot be a full-fledged replacement for natural broth, but in some cases its use is quite justified. I would like to note that the products may contain both public and hidden nutritional supplements, so do not abuse such a product. It is advisable to give preference to a natural dish prepared from fresh vegetables.

We hope that this article was informative and useful, you were able to learn how to cook vegetable broth and easy diet soup based on it, as well as prepare a tasty and nutritious first course for lunch without meat.