How to cook vegetable broth. Broth Soup Recipes

How to cook vegetable broth? To cook a delicious vegetable broth at home, it will take a little time and a few ingredients grown on the beds.

Vegetable broth, like chicken bouillon - universal preparation for culinary masterpieces. It is actively used by housewives in the preparation of ordinary soups, mashed soups, stews, sauces, second courses from poultry and fish. It is widely distributed in dietetics (used on fasting days in various diets) and the nutrition system for the smallest.

Cooking options - a lot. Traditionally, the broth is made from onions and carrots, with the addition of celery root. Chicken fillet or other meat is added to enhance nutrition.

How to make a simple vegetable soup broth

• I wash the vegetables thoroughly (carrots and onions). I don’t peel the onion, gently scrape the carrots and don’t cut it, I throw it into the pan as a whole. I chop the celery root into several parts.
• I brush the cloves of garlic, crush a little and throw in the pan. Add salt and pepper.
• I pour water and set to boil over high heat. After boiling, reduce the temperature. Cooking time - 60 minutes.
• I remove the pan from the fire, pour the broth into another container through a sieve. I use it as a soup preparation.

How to Cook Vegetable Risotto Broth

In the traditional sense, risotto is a dish of rice (arborio), fried in a pan and mixed with broth. The consistency resembles a cream. The homeland of the dish is Northern Italy.

• Leek - 200 g
• Carrots - 500 g
• Parsnip - 500 g,
• Celery root - 500 g,
• Onions - 300 g,
• Parsley - 30 g
• Bay leaf - 3 pieces,
• Black pepper - 6 peas,
• Garlic - 1 head,
• Salt to taste.

1. I clean the spicy parsnip fruit and celery root and cut large. I divide onions into halves, carrots into large parts. I partially clean the bulbs, leaving a dense yellow husk. Leek cut large.
2. I take a pan with a 3-4-liter volume and spread the vegetables. Bring to a boil. Then I remove the lid and set the minimum heat on the burner.
3. After 30 minutes, I put chopped parsley in peeling broth, peeled garlic, divided into 2 parts, peppercorns. Salt to taste. I am mixing. Cook for at least 20 minutes.
4. I carefully take out the vegetables. I leave the vegetable broth for cooking the risotto immediately or pour it into containers (food containers made of plastic) and put in the refrigerator for storage.

How to cook a vegetable broth in a slow cooker

• Water - 2 L
• Onion - 2 pieces,
• Leek - 1 stalk,
• Carrots (large) - 1 small item,
• Garlic - 4 cloves,
• Celery (petioles) - 4 pieces,
• Dill and parsley - 1 bunch each,
• Black pepper peas - 5 pieces,
• Olive oil - 2 large spoons,
• Lavrushka - 1 piece,
• Salt to taste.

1. I wash the vegetables in running water several times. I do not remove the skin. Cut into several parts. I pour olive oil, I throw vegetables in a container for cooking. I turn on the "Frying" mode. I set the multicooker timer for 20 minutes.
2. After the allotted time, I switch to the "Multipovar" program and pour 2 liters of water. Bring to a boil. I turn on the “Soup” mode for 60-90 minutes. 10 minutes before the completion of cooking I toss pepper (peas) and bay leaf.
3. I take out the vegetables from the slow cooker, pour the broth into a large glass cup. I filter through gauze if desired.

Cooking for weight loss

I propose to make a light vegetable broth with a special taste thanks to the addition of sage and wine vinegar, ideal for losing weight.

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

1. At the preparatory stage, I deal with vegetables and herbs. I thoroughly wash and clean everything. I cook onions without husks, I don’t clean the garlic cloves.
2. I cut the vegetables into medium sized pieces. Finely chop the greens.
3. I spread tomato, carrots, celery (petioles and root), onions, and unpeeled garlic in a saucepan.
4. I pour water, water the vegetables with vinegar. Turn on the stove. Fire is the maximum. I leave it until it boils. Then lower the cooking temperature to a minimum. I cook, focusing on the willingness of carrots. Cooking time - at least 40 minutes.
5. I get vegetables from the broth. They gave all the juices to the decoction. I filter the fat through a multilayer gauze.

A light diet broth is the main part of a cleansing diet, designed for a 2-week period or less (for health). A decoction of various vegetables is used as lunch and dinner. An additional ingredient is 1 small spoon of oatmeal or cereal.

For breakfast, it is recommended to eat a portion of boiled rice (60 g) with dried fruits (50 g) or fresh fruits (100 g). Fresh vegetables salads with a little olive oil are allowed.

Each morning begins with a glass of mineral water or freshly brewed green (herbal) tea without sugar. On a cleansing diet, drinking a lot is recommended.

What to cook from vegetable broth for pancreatitis

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

With pancreatitis, depending on the stage, a person is forbidden to eat fatty and spicy dishes, food cooked in vegetable and other oils, pickles.

With the disease, you can use a light diet broth from fresh vegetables without the addition of spices and soups prepared on a decoction. I will consider two recipes.

Light potato soup

• Ready broth - 1.5 l,
• Tomato - 1 piece,
• Potato - 4 things,
• Carrots - 1 little thing,
• Onion - 1 head,
• Vegetable oil - 5 ml,
• Sour cream - 1 teaspoon,
• Salt, parsley - to taste.

1. Rinse and chop vegetables. Carcass over low heat with a minimum amount of oil (except potatoes). For taste, add a tablespoon of broth to the passivation.
2. I spread potatoes in a pan with broth, after 10-15 minutes I send vegetable dressing. I am mixing. Reduce the fire to a minimum. Cook until cooked for 40 minutes.
3. I serve on the table, garnished with greens (I use parsley) and a spoon of sour cream.

Vegetable Soup with Zucchini

• Water - 1 L
• Potato - 400 g
• Carrots - 150 g
• Leek - 1 head,
• Zucchini - 250 g
• Olive oil - 50 g,
• Carrot juice - 100 ml.

1. I wash and peel the potatoes, cut into large pieces and set to cook.
2. While potatoes are being cooked, I am engaged in vegetable dressing. I cut the zucchini into circles. Sending to the pan. First, fry and brown in olive oil. Add water, reduce heat and carcass until tender.
3. Shredded leek, cut carrots. Carcass with zucchini. Sending a pass to an almost cooked potato.
4. Bring to a boil, salt.
5. I pour carrot juice at the very end, mix.
6. I serve on a table decorated with fresh chopped greens.

Soups recipes on vegetable broth

Carrot soup after surgery

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

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

1. Thoroughly wash my carrots. Cut into small pieces (thin rings or small sticks). Spread in a pan.
2. Pour the vegetable broth. I cook until the carrots are ready. I take it off the stove, let it cool.
3. I pour the soup into a convenient cup. Add salt and vegetable oil. Beat to a homogeneous mass with a consistency close to mashed potatoes, using a blender (mashed nozzle).
4. I serve the dish on the table with herbs and sour cream.

By analogy, you can cook mashed pumpkin soup. Serve better with dried seeds.

Broccoli vegetable soup for babies

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

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

Useful Tips

• Rich meat soups are prohibited for babies up to 1 year old. Only clean filtered water and fresh vegetables. Tender chicken fillets in limited quantities are allowed.
• The addition of frying in vegetable oil in baby soup (up to 10-12 months) is unacceptable.
• Pause with the addition of salt to liquid dishes to nourish your beloved little miracle under the age of 2 years.
• Instant cubes and fragrant seasonings-additives of dubious content are prohibited.

Chicken Soup with Vegetable Broth

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

1. I am preparing a vegetable broth. I throw carrots and onions, peas of black pepper and bay leaf into the pan. Vegetables should be cut and peeled. I cook the whole thing.
2. After boiling the broth, I throw the bird, previously washed and peeled. Add salt. After 40 minutes, the broth is cooked. I filter.
3. I get the ingredients from the broth. Separate chicken from bones when it cools.
4. Add to the broth new crumbled carrots (can be chopped on a grater) and bell pepper, cut into strips. I boil again, I throw the chopped bird, add green peas. At the final stage, pour the vermicelli. Cook over low heat for at least 5 minutes.
5. 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

• Vegetable broth - 1.8 l,
• Cream Cheese - 50 g,
• Hard cheese - 150 g,
• Crackers of white bread - 100 g,
• Potato - 2 pieces.

1. For soup, I take a ready-made broth of carrots and onions with the addition of black pepper and bay leaf.I put on the stove to warm up.
2. I am engaged in potatoes. I clean and cut into neat cubes of medium size. I throw off the boiling fat. I cook 15 minutes.
3. I take the potatoes, send them to a blender and chop them to a viscous consistency. Mashed potatoes again sent to the broth.
4. When the soup boils again, I put cream cheese. I adjust the amount of cheese according to my mood. Mix thoroughly. I cook over low heat until the cheese is melted. I take it off the stove, let it brew for 3-4 minutes.
5. Grind hard cheese. Sending to a bowl of soup. In addition, I decorate with crackers and fresh herbs.

Eat for health!

White Asparagus Soup

I recommend preparing a tender and pleasant on the broth asparagus soup. The dish turns out appetizing and very beautiful.

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

1. I wash the asparagus, remove the hardened edges and dry it with kitchen napkins. Cut into medium sized pieces.
2. I throw a spoonful of butter into the pan and start to melt over low heat. I clean the onion and cut into small pieces. I throw off the vegetable in melted butter and fry for 2-3 minutes.
3. I put the chopped asparagus into the pan, pour the vegetable broth. Reduce the heat from medium to small. Salt a little, add pepper peas. I cook for 30 minutes.
4. When the asparagus is cooked, I use a submersible blender to give a creamy consistency to the future soup.
5. At the end I pour the cream. I am mixing. I leave the soup on low heat for 3-4 minutes. The main thing is not to bring to active drilling and boiling. I spread the dish on plates, decorate with paprika and herbs.

How to store vegetable stock correctly

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

For long-term storage:

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

Calorie Soups from Vegetable Broth

The number of calories contained in simple vegetable fat is minimal.

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

The calorie content of soups prepared 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, ordinary vegetable soup - 43 kcal per 100 g.

Cook soup from universal vegetable broth to your taste. Do not be afraid to do culinary experiments. Combine all kinds of products, use aromatic spices, giving dishes originality and originality. Culinary creations prepared with diligence and zeal will be appreciated by relatives and friends.

Happy culinary exploits!