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 Broth for all Occasions Recipe
I always cook this French broth for the future, I cook soups and sauces from it. Try it and you won't regret it! Great idea with fried onions and garlic!!! Broth after roasting coffee.!
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare vegetables, peel onions, garlic, carrots, celery. Finely chop the shallots and garlic.
    Prepare vegetables, peel onions, garlic, carrots, celery. Finely chop the shallots and garlic.
  2. I always cook in a large saucepan (5 liters). Heat 2 tablespoons of vegetable oil in a saucepan. brush with oil and put the chopped shallots and garlic. Lightly fry until the vegetables become transparent.
    I always cook in a large saucepan (5 liters). Heat 2 tablespoons of vegetable oil in a saucepan. brush with oil and put the chopped shallots and garlic. Lightly fry until the vegetables become transparent.
  3. Pour a little more than half of the water into a saucepan. When the water boils, throw all the other vegetables. I cut them. In general, you can put any leftover vegetables in this broth, the French (especially cooks) put both trimmings and skins.When you put all the vegetables in the broth, fill the pan with water so that it is full, and again it is necessary to bring the broth to a boil. When it boils, add the bay leaf, peppercorns and green stalks. I always buy greens, pluck them from the stems, chop them finely and freeze them. And the stems are also wrapped in foil and frozen until a trace appears. we prepare the broth.
    Pour a little more than half of the water into a saucepan. When the water boils, throw all the other vegetables. I cut them. In general, you can put any leftover vegetables in this broth, the French (especially cooks) put both trimmings and skins.When you put all the vegetables in the broth, fill the pan with water so that it is full, and again it is necessary to bring the broth to a boil. When it boils, add the bay leaf, peppercorns and green stalks. I always buy greens, pluck them from the stems, chop them finely and freeze them. And the stems are also wrapped in foil and frozen until a trace appears. we prepare the broth.
  4. When your broth boils, reduce the heat and leave to simmer. simmer for an hour and a half. The broth should cool down, then I filter it and pour it in portions for freezing, for soup - more, and for sauce - small.
    When your broth boils, reduce the heat and leave to simmer. simmer for an hour and a half. The broth should cool down, then I filter it and pour it in portions for freezing, for soup - more, and for sauce - small.
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