For me, celery bouillon is a great natural product for inner purification. One could feel that purification effect by constipation clog going out.
As a chemist, I usually do common things my way. No, no, I am not putting chemicals here and there:)) The point is to get a good sprinkle of quality to the “standard” recipes.
The point is to get a good sprinkle of quality to the “standard” recipes
Celery stems, 10 pieces
Carrot, 3 pieces
White onion head, 1 piece (optional)
Salt, 1 tsp
Water, 2-3 liters
How to make it:
Wash and cut vegetables
Put pieces of vegetables into a pot
Season a mixture with salt and let it stay for 30 min on a counter. During this time salt will “take out” a juice from vegetables, you could even observe that vegetables get damp
Add water and cook a bouillon on a low heat for 2 hours
Switch off the heat and let a bouillon to rest for 30 minutes more
Strain a bouillon and enjoy! Its ready!
Waiting 30 minutes after adding salt is important to get juice out of vegetables. Traditional soup/bouillon cooking appeal to “taste extraction” from ingredients by vigorous heating only. Herein, previous to moderate heating, “chemical” extraction by using salt is involved.
What is your reaction when you need to add vegetable broth cubes to your favorite recipe, and just realize that a broth (broth cubes) are finished?!
Calm down! Today I found the way to stay calm in this situation and make a rich spicy veggie bouillon to nourish home cooking in just a few minutes:) No gluten, no palm oil, no starch or other “goodies”:)
bay leaf, 3-4 pcs
allspice (Jamaica pepper or pimenta), 5-10 pcs
white horseradish, dry powdered, 1 tsp
marjoram (Origanum majorana), 1 tsp
nutmeg, freshly grated or milled, 1/4 tsp
bell pepper flakes, 1 Tbsp
water, 1-2 cups (100-200 ml)
How to make it:
mix all species in a small pot
pour hot, just boiled water (boiled in a kettle, for example) to a mixture and bring to a boil on a stove
simmer for 5 minutes
remove from a stove-top and let it sit for 5 minutes more
strain a broth. It is ready!
Take just minimum of nutmeg, in bigger amount it gives bitter taste to food
Better to use species in flakes or whole leaves, whole grains, because if using all ingredients in powder form, the ready broth would be cloudy, even if filtered
If prefer to change the initial ingredients listed above, choose those which are not too spicy-hot, or replace only with one hot spicy ingredient
Simmer species for no longer than 5 minutes, because bay leafs give bitter taste to food if overcooked