Making vegetable broth is easy. I make broth from vegetable scraps that are usually thrown away, like carrot peels, cabbage stems and herb stalks. We collect them into a plastic bag and keep it in the freezer. You can put there nearly anything as long as it’s not rotten, moldy or dirty.
You can use to make broth: (for example)
– carrot, parsnip, rutabaga and other root vegetable peels (wash them well before peeling)
– cabbage, broccoli, mushroom etc. stems
– parsley, dill, basil and other herb stalks
– apple and pear cores
– onion and garlic peels
– green parts of leek
– slightly wilted celery or other vegetables
Do not use:
– potatoes because of starch
– tomato because of acid
– citrus fruits because of acid
– anything rotten or moldy
Think before using:
– beet, red cabbage or other dyeing ingredients. You may not want to use beets for Jerusalem artichoke soup, but they’ll be fine for borcht.
– cabbage. Use only small amounts, because otherwise it’s taste can be too dominant
– I haven’t tried ginger, chili or rosemary, because I think they might have too strong flavour. On the other hand, they could be good for spicy Asian-style soup.
When you have saved a bag full of vegetable scraps, put them in a big pot and cover them with water. Add 1 tsp salt. You can also add peppercorns, herbs and/or bay leaves.
Bring to boil, lower the heat and slowly boil without lid at least an hour. The liquid has reduced from what you started with and the water has turned into a tasty broth. Strain the vegetables out.
Use your broth for soup, sauce, stew, risotto… This batch was used for soup with carrots, parsnip, potatoes, leek and black eyed beans.