When was the last time you made Vegetable Broth? That´s what I thought. And how about canned or boxed broth on the shelf? Strike two. Got Veggie Broth? I didn’t think so! Broth is a key ingredient not just in Mexican food, but in so many recipes including soups, sauces, and rice dishes that I would find it impossible not to have at least one bottle in the fridge. Why settle for bouillon cubes when you can have homemade broth where you can be certain of all the ingredients?
Broth vs. Stock
First lets clarify the difference between Broth and Stock. Although today these terms seem to be used interchangeably, there is a difference a big between the two.
Broth is water simmered with vegetables, aromatics, and if your an omnivore, chicken or other meat, for a short period of time, 45 minutes to 2 hours. The main goal of broth is to create a flavorful liquid that can be enjoyed on its own, used as a base for soups or as an ingredient in the myriad of recipes that call for broth.
Stock, on the other hand, is water simmered with vegetables, aromatics, and bones for 4 to 6 hours. The cooking process extracts collagen from the bones and connective tissue resulting in a thick, gelatinous liquid, never served on its own, but rather used in sauces and gravies.
Bouillon is a French word for broth. What I find so interesting is that many people don´t understand the value of making or having broth. Not only do you need broth as that ¨key¨ ingredient, but you also end up with cooked vegetables, which sometimes are key ingredients as well.
I have been making broth weekly for over 20 years. When I started making broth in the 1990´s, I followed my mom´s recipe for chicken soup. I was primarily interested in cooking the chicken to have meat for tacos. Then for years I made a ¨bone broth¨ using the same vegetables but with chicken backs, mainly bones, and I would drink a hot cup of this broth daily. Then when I became vegetarian I still made the broth, minus the chicken of coarse, and could still enjoy my hot cup of broth.
Mirepoix, a French term, is the combination of aromatic vegetables, typically onion, carrot, and celery, commonly used in soups or broth. In fact, most recipes for homemade vegetable broth are almost identical and include these aromatic vegetables. I have seen some recipes that offer ¨optional¨ ingredients like bell pepper or corn on the cob, but remember that some of these extra ingredients can change the flavor significantly from the subtle, usability of the basic recipe.
Hungry Boy is an American term for ¨Wheres the food, I´m ready to eat¨. Here is my recipe for Homemade Vegetable Broth, Homemade Vegetable Broth and a few more of my recipes that have broth as an ingredient; Creamy Vegan Asparagus Soup, Vegetarian Minestrone Soup, and the Tarascan Soup, The Original Tortilla Soup
Remember, chicken broth is a common ingredient in 100’s of recipes. Obviously a substitute is needed to cook vegetarian. If you follow this recipe you can´t go wrong.