Flavorful Vegetable Stock

Vegetable infusions are very simple and delicious! Vegetable "broth", or rather a decoction, is a wonderful way to enrich first or second courses, giving them richness and taste. Sprigs of greenery can be pre-tied together with natural cotton thread, but this is not necessary. Leave large, tough stems of parsley or dill in the freezer so you can use them to make these vegetable “broths.”
cook time: 45 min
Elijah Stroud
Flavorful Vegetable Stock

Nutrition Facts (per serving)

26
Calories
2g
Fat
2g
Carbs

Ingredients (4 portions)

Basic:

Water 700 ml
Bay leaf 1 pc
Parsley 10 g
Carrot 80 g
Bulb onions 100 g
Vegetable oil 1 tbsp
Dill 10 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients needed to prepare the vegetable “broth”: fresh carrots, onions, fresh parsley and dill, as well as vegetable oil, bay leaf and water. In addition to these ingredients, to make the taste of the dish more rich, you can take a little celery (stem or root) or various roots (parsley root, parsnip).

Step 2

Step 2
Wash the carrots, peel them using a paring knife and cut into large pieces. Peel the onion and cut into large slices.

Step 3

Step 3
Pour vegetable oil into the bottom of the saucepan and stewpan where the “broth” will be cooked, heat it well and lay out the chopped vegetables. Fry over high heat, stirring frequently until noticeably browned. The more the vegetables are fried, the darker and richer the “broth” will be.

Step 4

Step 4
Pour in water at room temperature, add bay leaf. Wash, shake, and add fresh parsley and dill to the rest of the ingredients. You can put a little allspice or regular black pepper.

Step 5

Step 5
Bring to a boil and cook over low heat for 30-40 minutes. Let it brew, strain and then the prepared vegetable “broth” can be used to prepare first or second courses. Excess vegetable broth can be frozen. Add salt and other spices while preparing other dishes according to the recipe.

Additional rubrics

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