This recipe is the best idea you are going to see today, it is about preparing at home vegetable broth that is richer than the ones bought.

We can have them in the refrigerator ready to be used at any time, healthy and fresh. One of their characteristics is that they last a long time, approximately 6 months.

If we frequently use cubed broth in our recipes, this is an excellent proposal and brings a lot of flavor to meals.

Even the ingredients in this recipe are not many or difficult to get. Here’s how to do them step by step:

How to Make Homemade Vegetable Broth

Basically, these are real broths and filled with a variety of vegetables:

Ingredients:

• 1 kg. of various vegetables
• 1 little parsley
• 3 cloves of garlic (can be 2 large)
• 300 gr. of coarse salt
• 1 glass of wine

IMPORTANT: We can prepare this recipe without the coarse salt, if we wish. The whole procedure is the same, only if it does NOT have any salt they will freeze completely. In this case, a cube tray can be used as a mold for the pasta.

How to prepare:

1. First, wash the various vegetables with plenty of water. The vegetables you choose can be the ones you always use, the variety you want.
2. Then, place them in a pot and add the chopped garlic cloves, plus parsley and coarse salt.
3. Next step, the glass of wine and stir the ingredients well.
4. Finally, we take it to cook over low heat covering the pot.
5. We will leave it on low heat for approximately 1 hour and a half, we must observe that the liquid was consumed and the vegetables softened well. In reality, it should take on a pasty consistency.
6. To help it, we are going to use a blender until we get a fine paste.
7. Once this is achieved, we pour it into the pot and again over the heat on the stove so that the liquid that is left is consumed. It will probably take us about 15 minutes more and we will let it cool to room temperature.
8. To finish, we can transfer the pasta to jars with lids and freeze them. The idea is to use it when needed in our meals.

Let’s try making homemade vegetable broth and using them in our recipes… Unique!

Councils:

First of all, broths can last about 6 months frozen or frozen. In any case, it is a way of saying, because pasta does not freeze because of coarse salt.

In fact, when we need it, just by using a spoon we can remove the paste from the jars. We could say that a spoon is equivalent to a broth.