Homemade broth cubes: A healthy alternative to store-bought
In many recipes – not only for soups and sauces – broth appears as an ingredient. You typically don't have a pot of broth in your refrigerator every day, so you reach for ready-made products in cubes or jars. While jarred essences can boast a decent composition, those in cubes should generally be avoided. They contain hydrogenated fats and a lot of flavour enhancers, which are harmful to health. Fortunately, there's another way to have a handy broth cube.
You might know that even liquid broth can be frozen. However, it’s much more convenient and practical to prepare vegetable cubes. These homemade cubes have a concentrated flavour and, when dissolved in hot water, explode with the natural aroma of vegetables and herbs—fresh parsley, dill, or whichever you prefer. They're very easy to prepare and take up little space in the freezer.
What's in a store-bought broth cube?
The composition of a store-bought broth cube predominantly includes flavour enhancers such as monosodium glutamate. This additive intensely enhances the cube's aroma, but in excess, it can cause a range of side effects, including headaches or digestive issues. The base for flavours and aromas is usually hydrogenated plant fats. Manufacturers often add preservatives and artificial colourings to maintain the product's attractive appearance.
How long can you store homemade broth cubes?
Cubes made from roasted vegetables and herbs are an investment for the long term. In the freezer, they remain fresh for up to 6 months, provided they're stored properly. Once the cubes have solidified in molds, transfer them to a sealed container or a zip-lock bag. A good practice is to write the current date on the package. If you decide to prepare another batch, you'll know which cubes to use first.
Recipe for homemade vegetable cubes
You can modify the selection of vegetables and herbs for the cubes according to your taste. However, it's worth keeping the base, which includes carrots, parsley roots, celery, and onions. This combination works in many different dishes.
Ingredients:
- 5 carrots,
- 4 parsley roots,
- 3 onions,
- 1 celery,
- 1 tomato,
- 2 heads of garlic,
- 5 tablespoons of olive oil,
- 1 teaspoon of turmeric,
- a bunch of parsley leaves,
- a bunch of dill,
- 3 tablespoons of salt.
Instructions:
- Wash the vegetables and cut them into smaller pieces. Halve the heads of garlic, but leave them in their skins.
- Place everything in an ovenproof dish. Drizzle with 2 tablespoons of olive oil. Bake in an oven preheated to 175 degrees Celsius for 1 hour.
- After baking, transfer the entire contents of the roasting pan into a blender – if it's not large enough, do it in batches.
- Add turmeric, fresh herbs, salt, and the remaining 3 tablespoons of olive oil. Blend into a smooth mass. If the vegetables do not mix well, add 125 millilitres of water.
- Spoon the mixture or use a pastry bag to fill silicone moulds and place them in the freezer.
- Once the cubes are hard, transfer them to sealed containers.
How to use homemade broth cubes?
To unleash the aroma enclosed in the cube, pour hot water over it in the proportion of: 1 cube per 1 litre of boiling water. You can prepare virtually any soup or sauce from this broth, for example, one for pasta. Vegetable broth also works perfectly for risotto or basting roasts.
