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Homemade natural bouillon cubes that will make your dish not only delicious, but also useful.
Ingredients for Bouillon cubes
- Soup set - 2 kg
- Carrots - 2 PCs
- Onion - 2 PCs
- Bay leaf - 2 PCs
- Water - 4 years
- The Apium graveolens Dulce - 2 PCs
Step by step instruction of cooking Bouillon cubes
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.