Recipe: Yummy Vegetable Stock with Beetroot

Vegetable Stock with Beetroot. A Full-Bodied Cooking Vegetable Base w/ Rich & Savory Flavor. Serve Up Something Special With Organic Vegetable Broth Made with Simple Ingredients. Better Ingredients Make Better Foods, No Artifical Preservatives, Simple and Clean.

Vegetable Stock with Beetroot And you don't have to purchase pounds of fresh veggies to make it. Using vegetable peelings, stalks, and leaves can be a great way to save money and avoid wasting food. Here are some tips for saving vegetable scraps, which can be used in. You can cook Vegetable Stock with Beetroot using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Vegetable Stock with Beetroot

  1. It’s 1 tbsp of flavour – less oil ..
  2. Prepare 2 small Quartered of onions . -.
  3. Prepare 250 gms of bottle gourd – chopped ..
  4. It’s 2 of carrots Medium size ..
  5. You need 2 quartered of beets . medium size – peeled and.
  6. It’s 100 gms of snake gourd ..
  7. It’s 5 – 6 of cauliflower florets of ..
  8. You need 5 – 6 of broccoli florets of ..
  9. It’s 1/2 of apple green ..
  10. Prepare of Salt ..
  11. You need 1 tsp of fennel seeds ..
  12. It’s of thyme ..
  13. It’s 3 or 1/4 tsps of garlic garlic cloves of or roasted ..
  14. Prepare 4.5 cups of water or enough to cover the vegetables and going an above them . of inchs.
  15. You need of Equipment :.
  16. It’s of . A heavy base pan.
  17. It’s of . Big Spoon.
  18. You need of . Muslin cloth and colander.

Soups and stock are great ways to use up any veggies and their parts. Get outdoors for some landscaping or spruce up your garden! Increase heat to medium high and add beets, carrots, celery, celery root and half the dill. Saute until vegetables have released their liquid, dried and start to turn golden.

Vegetable Stock with Beetroot instructions

  1. Heat oil in the pan. Add thyme, fennel, bay leaf, onion and garlic..
  2. Once they change colour, add carrots, broccoli, cauliflower, gourds, apple and beets..
  3. They will try to stick to the pan once they being caramelizing..
  4. Using the spoon move them often..
  5. Add some salt to ensure the moisture escapes..
  6. Once you see a nice char add water..
  7. Bring it to the boil and reduce the heat to medium low..
  8. Let it bubble for 1.5 hours..
  9. Strain the stock using the colander and cloth..
  10. The stock can stay up to 10 days in a refrigerator. Fill it in a clean dry jar and use later..

Add stock and tomatoes with their juice and bring to a boil. Warm it all up, but don't bring it to the boil as once the soup boils it will lose its vibrant colour and start looking a bit dull. To make borscht using beet kvass, you will start the same way with vegetable broth. Then add more kvass and seasoning as needed. Here is why I don't use this method.