Save A nourishing, flavorful homemade broth crafted from vegetable trimmings and aromatic herbs. Perfect as a soup base or for sipping, this zero-waste recipe transforms kitchen scraps into liquid gold.
Save Making your own broth is an incredibly satisfying way to ensure your kitchen is run efficiently while providing a nutrient-dense base for countless recipes.
Ingredients
- Vegetable Scraps: 5–6 cups assorted vegetable trimmings (carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, parsley stems, etc.)
- Aromatics & Seasoning: 2 bay leaves, 8–10 whole black peppercorns, 2 cloves garlic (optional, smashed), 1 small handful fresh parsley or thyme sprigs (optional), 1–2 teaspoons salt (to taste)
- Water: 2 liters (8 cups) cold water
Instructions
- Step 1
- Gather clean, fresh vegetable scraps. Avoid bitter vegetables like broccoli, Brussels sprouts, or large amounts of cabbage.
- Step 2
- Place the scraps, aromatics, and salt into a large stockpot. Pour in the cold water.
- Step 3
- Bring to a gentle boil over medium-high heat, then reduce to a simmer.
- Step 4
- Simmer uncovered for 1 hour, occasionally skimming foam from the surface.
- Step 5
- Taste and adjust salt if needed.
- Step 6
- Strain the broth through a fine-mesh sieve or cheesecloth, discarding solids.
- Step 7
- Cool and store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Zusatztipps für die Zubereitung
Use scraps from carrots, onions, leeks, celery, garlic, mushrooms, herbs, and potatoes (peeled). It is best to avoid cruciferous veggies like broccoli, cauliflower, or cabbage for a cleaner flavor.
Varianten und Anpassungen
For a deeper umami note, you can add kombu or dried shiitakes to the pot before simmering.
Serviervorschläge
This homemade broth is perfect as a soup base or for sipping directly from a mug as a nourishing warm drink.
Save By transforming simple kitchen scraps into liquid gold, you are adding a layer of wholesome, homemade flavor to every meal you create.
Recipe FAQ
- → What vegetables work best for homemade broth?
Carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems create the most balanced flavor. Potatoes (peeled) add body, while fresh herb sprigs infuse aromatic notes.
- → Which vegetables should I avoid when making broth?
Skip cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, and large amounts of cabbage. These can impart bitter flavors that overpower the broth. Also avoid moldy or spoiled trimmings.
- → How long can I store homemade vegetable broth?
Keep strained broth in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator before using.
- → Can I customize the flavor profile of my broth?
Absolutely. Add kombu seaweed or dried shiitake mushrooms for deeper umami. Include ginger slices for warmth, or fennel tops for a subtle anise note. Adjust salt levels to your taste.
- → Should I collect scraps before making broth?
Yes. Store clean vegetable trimmings in a freezer bag until you accumulate 5–6 cups. This ensures you have enough scraps for a flavorful batch and makes the process efficient.