Homemade natural bouillon cubes that will make your dish not only delicious, but also useful.
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Vegetables cleaned, coarsely chop.
Soup mix and vegetables folded into the pan, season with salt and pepper, add the herbs, Bay leaf, pour 4 liters of water, bring to a boil over high heat, then reduce heat and simmer 3 hours
Strain the hot broth through a sieve.
Of cooked weight to choose a large bone, put it on bags, jars and send in the freezer, you can add any garnish - the taste of the stew
To once again bring the broth to a boil, reduce the heat periodically to remove surface fat. Cook for 30 min.
Over time, the liquid will become a thick caramel color. Pour the broth in flat molds (or ice cube trays), allow to cool slightly, then put into the refrigerator (in one part of the broth I added chopped greens, you can also add in a blender grind the dry mushrooms)
Frozen broth cut into squares, wrap in plastic wrap and freeze.