Five mistakes that you are guaranteed to make when making homemade vegetable broth

Created: 11/28/2022, 6:30 p.m

By: Janine Napirca

Homemade vegetable broth is both healthier and tastes better than store-bought.

If you pay attention to a few things, you will succeed quite easily.

If you buy the vegetable broth, you save time.

But you also lose important nutrients and you are not so free in the choice of ingredients.

With homemade broth, you can adjust the soup to your personal taste.

Commercial vegetable broths are also high in sodium and artificial flavors.

However, below you will find out which mistakes you should definitely avoid when preparing the vegetable broth.

1. Mistake when making homemade vegetable broth: discarded onion and garlic peels

Have you always peeled onions and garlic for the vegetable broth?

If you wash both thoroughly, this is not necessary.

Because the peel of garlic and onions contain many antioxidants, vitamins A, C and E and have an anti-inflammatory effect.

You should then strain the vegetable broth before consumption, because the skins will not dissolve.

Read here where you can store onions for your vegetable stock if you don't have a basement.

2nd mistake when preparing homemade vegetable broth: wrong seasoning

Use fresh rather than dried herbs to flavor your vegetable broth.

Leafy herbs such as parsley, sage, oregano, rosemary and basil improve the taste of your broth on the one hand and the nutritional value on the other - for example minerals, vitamins A and K. To ensure that the fresh herbs do not go bad and have a longer shelf life, you should store them in the Store in the freezer.

Did you know that you can also freeze arugula?

In order for the homemade vegetable broth to succeed, you should pay attention to a few things and avoid five mistakes.

© JB via www.imago-images.de

You should add salt to the vegetable broth during the first cooking phase, as this is the best way to control the flavor balance.

If you use the homemade vegetable broth for risotto or a soup, you may have to add more salt.

It is also better to use peppercorns instead of ground pepper to season the vegetable broth.

3. Mistakes when making homemade vegetable broth: Too many starchy vegetables used

Avoid using too many starchy vegetables, such as carrots, parsnips, and onions, in your homemade veggie broth.

Otherwise the broth threatens to become thick and cloudy.

So add these strains in moderation.

Potatoes, winter pumpkin pulp and zucchini should be completely avoided in the homemade vegetable broth.

If you accidentally use too many starchy vegetables and the broth has become too thick and cloudy, you can strain it through a cloth strainer.

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, you can read here which vegetables and fruit you should definitely grow in your self-sufficient garden in the event of an emergency

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4th mistake when preparing homemade vegetable broth: ingredients not previously fried

Before you boil the vegetables in your homemade vegetable broth, you should either fry them dry in a suitable pan for about five to ten minutes or fry them with a little olive oil in a soup pot for about five to ten minutes.

This way the fresh vegetables (better than deep-frozen ones) become nice and soft, slightly caramelized and fuller in taste.

Off to the microwave?

With these foods, that's not a good idea

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5th mistake when preparing homemade vegetable broth: omitted mushrooms

Mushrooms have been considered healing for centuries, are low in fat and calories and contain many valuable ingredients such as vitamins B and D, potassium, phosphorus and copper.

They are also high in protein.

That’s why you can use mushrooms in your vegetable broth as a substitute for meat or bones, for example.

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