I’ve never hidden the fact that I use ready-made broth, especially powdered ones. Of course, I know about the sodium issue and so on, but I believe the secret lies in balance and moderation. It’s not often that I have the inclination and time to make homemade broth.
However, every now and then I overcome my laziness and make my own broth. It’s actually quite simple, I don’t even know why I’m reluctant to prepare it. I don’t exactly make the traditional recipe because I like to add a little tomato to add a touch of acidity. I put it in the pan:
2 small onions or one large one, cut into rings or pieces
3 cloves of garlic, chopped into 2 parts
2 chopped celery stalks
1 tomato cut into large pieces
1 bouquet of herbs (I used celery leaves, chives, parsley, thyme and basil)
1 bay leaf
1 carrot, chopped into slices or larger pieces
2 cloves
I cover it with 3 liters of water and bring it to a boil over high heat. As soon as it boils, lower the heat to minimum and leave for 30 minutes.
Then just strain and use as you wish. It can be frozen in bags or plastic pots.
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