A granulated vegetable broth has a very long shelf life and is an indispensable basis for soups and for seasoning.
Making them yourself is a lot easier than you might think.
With a ready-made broth from the supermarket, at least at first glance, you can't say with the best will in the world what's in it.
In order to avoid unwanted additives, the homemade version is the best choice.
It's also amazing how such a variety of flavors can come from the interplay of rather inconspicuous root vegetables.
Even leftover vegetables can be put to good use.
Make instant vegetable broth yourself: Much easier than you think
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Leek, carrots and celery are important basics for a vegetable broth.
©Panthermedia/Imago
Vegetables, herbs, salt and a blender - that's all you need for a seasoning base that has a big effect on dishes in small quantities.
There is also no need for an oven to dry the broth as it becomes more of a paste.
Due to the high salt content, the basis of the granulated vegetable broth, it can be kept for at least twelve months, usually even longer.
So it makes sense to prepare larger quantities in advance.
And the paste is also made quickly: depending on your personal cleaning and cutting speed, it only takes about 15 minutes.
It is important that you clean the vegetables well and work with clean accessories.
If you vary the types of vegetables, you should ensure that there is enough salt for the shelf life: Here you should calculate 20 grams of salt per 100 grams of vegetables.
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Recipe for an easy grained vegetable broth
For four glasses (250 ml each) you need the following ingredients:
5 carrots
1/2 celery root
1 leek
1 parsley root
2 green onions
3 cloves of garlic
1 bunch of parsley
Salt
To prepare, clean and wash the carrots, celery, leek and parsley root and cut into large pieces.
Peel and roughly chop the onions and garlic cloves.
Wash the parsley, shake dry and roughly chop.
Put all the ingredients in a blender or puree with a hand blender (if you have one, you can also use a meat grinder).
Stir in salt in a ratio of 1:5.
Pour the paste into the clean jars rinsed with boiling water and seal tightly.
Store in a cool and dark area.
Not just for preppers: you should grow ten types of fruit and vegetables
Radishes have the advantage that they are ready to harvest just a few weeks after sowing.
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Potatoes, of course: Depending on the variety, they provide nutrients from spring to autumn.
Easy to grow.
© Martin Wagner/Imago
The main harvest of carrots is from June to November, and they can also be stored for a long time.
What more do you want?
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The perennial Jerusalem artichoke grows like weeds, fills well and is in season from October to March in winter.
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A large green musk squash in the gardenThe musk squash can be stored for up to a year.
Depending on the variety, pumpkins are in season from August until frost.
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A man hangs bunches of onions in a shed. Seed onions are considered to have a longer shelf life than onion sets.
The main harvest is from June to September.
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Close-up of a white cabbage headA jack of all trades among vegetables: white cabbage can be stored and preserved for a long time.
© CHROMORANGE/Imago
A single apple hangs on a branchAnyone who pays attention to storable apple varieties such as Topaz or Ontario when growing them will be supplied with vitamins for many months.
© ZUMA Wire/Imago
A columnar fruit pear tree on a house wallPears can bring a high yield from July to winter, even with little space.
Winter varieties store well.
© Nature Picture Library/Imago
A woman picks raspberriesBerries like raspberries, strawberries or blackberries may not have the longest season, but they are perfect for canning.
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In recipes, one to two teaspoons are used for about 500 milliliters of liquid.
Packed in a pretty glass, the homemade broth is also a nice souvenir.
List of rubrics: © Panthermedia/Imago
