Perfect Vegetable Broth: Grandma’s Secret for a Clear and Unmistakable Taste
Who hasn’t sighed thinking about vegetable broth? We often consider it a simple side dish, a “Step 1” to quickly get through, perhaps by using a bouillon cube.
But let me reveal a secret: homemade broth is not just a liquid; it’s the pulsating heart of every respectable recipe! It’s that flavorful and aromatic base that makes the difference between a “good” dish and an “unforgettable” one.
From the creamiest risotto to festive tortellini, passing through soups and velvets, a perfect vegetable broth is the invisible ingredient that elevates everything.
In this recipe, I’ll guide you step by step to achieve a crystal-clear broth so rich in flavor that you’ll wonder why you never made it before.
Forget industrial bouillon cubes, full of salt and artificial flavors! With the freshest vegetables, a few spices, and the trick of slow cooking, we’ll get a golden elixir that will scent your entire home.
Prepare large pots and fresh vegetables: I promise that once you’ve tried “your” homemade broth, you won’t go back. Are you ready to create the magic?
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients PERFECT VEGETABLE BROTH
- 5 quarts water (cold)
- 8.82 oz carrots
- 7.05 oz celery
- 1.1 lbs potatoes
- 7.05 oz onions
- 4 leaves bay leaves
- 5 cloves
- 0.35 oz black peppercorns
- 1 bunch parsley
- to taste coarse salt
Tools
- Pot
- Cutting board
- Knife
- Strainer
Procedure for a Clear and Flavorful Vegetable Broth
Wash the onions well without peeling them. Only remove the root and cut them in half. Gently insert the cloves into the flesh of one half like a pincushion: this way they won’t scatter. Place the onions in a large pot. Peel the carrots, remove the ends, and cut them into large chunks. Wash the celery and cut it into chunks. Add everything to the pot. Wash the potatoes well (no need to peel them) and the bunch of parsley. Add them to the pot. Add the black peppercorns and bay leaves.
Cover all the vegetables with 5 quarts of cold water. It’s crucial to start with cold water so the vegetables will gradually release all their aromas during slow heating. Put the pot on the stove over very low heat. Let it cook for at least 2 hours, without completely covering the pot (a small vent helps keep the broth clear). During cooking, you can gently skim any impurities that rise to the surface.
Once the broth is ready, turn off the heat. Gently remove the vegetables (you can use them for other preparations!) and filter the broth through a very fine mesh strainer, or even better, through a kitchen gauze. This will ensure perfect clarity. Taste the broth and add the coarse salt only now, based on how you plan to use it. If you’ll use it for risotto, keep it slightly less salty.
Storage, Use and History
How to Store the Perfect Broth
Homemade vegetable broth is a godsend!
Refrigerator: In airtight containers, it keeps for 3-4 days.
Freezer: It’s your best friend! Freeze in single servings (paper cups, small containers, or freezer bags) or in ice cube trays. It lasts up to 3 months.
Notes on Ingredients and Quick Substitutions
Vegetables: Always use the freshest and seasonal vegetables. Don’t skimp on quantity: the more vegetables you add, the more flavorful the broth will be.
Onion: Do not remove the peel from the onions! It’s rich in anthocyanins and will give the broth a beautiful golden color, in addition to adding flavor.
Herbs: Bay leaves and parsley are the base, but you can enrich with a sprig of thyme or rosemary (in moderation).
Salt: Add it only at the end of cooking. The vegetables will release their flavor, and you can adjust the saltiness based on how you will use it.
Ingredient Suggested Substitution Notes and Doses
Potatoes or Zucchini: Substitute with 300g of zucchini. It will make the broth sweeter and less “dense” in flavor.
Leek or White Onion or Shallot. For a more delicate broth, you can use 1 large leek (only the white part) instead of one of the onions.
Black Peppercorns or Pepper Mix: Use a mix of peppers (green, pink) for a more complex aromatic note.
Parsley or Parsley Stems. If you only have leaves, you can also use just the stems, which are rich in flavor and less bitter.
A Dive into the Past: Origins of Broth
Broth, in all its variations (vegetable, meat, fish), is probably one of the most ancient culinary preparations of humanity. It arises from the need to recover and enhance every part of the ingredients, extracting maximum flavor and nourishment. In peasant households, the broth pot was almost always on the stove, a symbol of abundance and a way to warm up during long winter evenings. Vegetable broth, in particular, is a hymn to the simplicity and richness that the earth offers us, a humble but indispensable base in the Italian culinary tradition.
Additional Section: Don’t Throw Anything Away! (The Broth Vegetables)
Friend, the broth is ready, but the vegetables are not to be thrown away! They are rich in fiber and still have a good taste.
“Recycled” Side Dish: Season them with a drizzle of EVO oil, salt, and pepper, and a bit of balsamic vinegar. They will be a light and delicious side dish.
Base for Meatballs: Blend them and mix with stale bread softened in the broth, an egg, and some grated cheese. Great vegetarian meatballs!
Vegetable Puree: Pass them through a food mill and add some broth to create an instant vegetable cream.
FAQ (Questions and Answers)
1. Can I use other types of vegetables for the broth?
Answer: Absolutely yes! Vegetable broth is very versatile. You can add zucchini, cherry tomatoes, cabbage, fennel. However, watch out for vegetables with too strong a flavor (like broccoli or cauliflower) or very intense color (like beets) that may alter the taste or clear color too much.
2. How do I make the broth even clearer?
Answer: The secret is not to boil it too hard, but rather to let it simmer gently. If you want a crystal-clear broth, after filtering it, you can do a “clarification” with an egg white: mix a lightly beaten egg white into the cold broth, bring to a boil while stirring, then remove from heat and filter again with a gauze.
3. Can I prepare the broth without salt and salt it only when using it?
Answer: Great idea! It’s a practice I highly recommend. By preparing the broth completely without salt, you will have maximum flexibility to use it in various recipes, salting only at the end based on the dish you are creating. It’s also perfect if you intend it for recipes for children or people with specific dietary needs.
