Flavorful Vegetable Stock Recipe
This recipe creates a delicious vegetable stock bursting with the fresh flavors of onions, carrots, garlic, tomatoes, bell peppers, and aromatic herbs. Perfect for enhancing the depth of soups, stews, sauces, and more! Easy to make with this simple guide.
Ingredients
- 1 white onion
- 1 medium carrot
- 1 patisson or 1/2 zucchini
- 2-3 tomatoes
- 1 bell pepper
- 1 tbsp mushroom powder
- 1-2 bay leaves
- 4-5 sprigs dried thyme
- 3 allspice
- 1 ½ с. l. olive oil
- ½ parsley
- ¼ chili
- 1-2 dried celery
- 2 cloves garlic
- 6 green beans
- 1 pinch black pepper
- salt to taste
- Water (enough to cover the vegetables)
Instructions
- Begin by slicing the patisson into plates, peeling and chopping the bell peppers, and then cutting the string beans and garlic cloves in half.
- Grate the peeled carrots and chop the white onion.
- In a heavy-bottomed saucepan, heat olive oil over medium heat. Fry the onion and carrots until lightly golden.
- Add the prepared patissons, bell peppers, garlic, and beans to the saucepan. Sauté the vegetables for about 5 minutes, stirring constantly.
- Mix in the mushroom powder, ensuring it evenly coats the vegetables.
- Pour enough hot water into the pot to completely cover the vegetables. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- Add the tomatoes and continue to cook for an additional 25 minutes.
- Towards the end of cooking, add bay leaves, parsley, thyme sprigs, and oregano pepper.
- Remove the pot from the heat, cover, and let the broth infuse for 30 minutes.
- Once infused, remove the vegetables and strain the broth. Adjust the seasoning with salt and add black pepper to taste.
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