ASIAN CUISINES EAT WELL VEGETARIAN VIETNAMESE CUISINES WESTERN CUISINES

Vegetable broth

19/10/2019


Vegetable broth
The broth is made from vegetables, so it is clear and the taste is sweet. You can put into boxes or jars, store in the refrigerator, and take out to use when you cook soups or noodle soups. If there are few people in the family or you use the broth to cook for the baby, divide the broth into small portions. Shelf life of vegetable broth in cool compartment is 2 to 4 days (depending on each fridge) and in the freezer is 1 month or more.
Ingredients
  • 4 celery sticks
  • 3 onions
  • 1 purple onion (optional)
  • 2 carrots
  • 1 leek
  • 1 white radish
  • 1.7l water
Instructions
  1. Grill onions so that the onions turn brown outside.
  2. Put all the ingredients in the pot, bring to a boil, reduce heat (really low heat), cook for about 3 and a half to 4 hours until the ingredients are really soft (adjust the timer so that you won’t forget), then turn off the heat.
  3. When the pot of broth has cooled down, filter to remove the vegetables and take the broth.

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