Homemade Vegetable Bouillon // a flavor bomb for your soups, stews, sauces, etc. and how to use it

Рет қаралды 13,545

3 жыл бұрын

How to make vegetable bouillon at home! This freezer bouillon is a great thing to have on hand for those times when you don’t have veggie stock or just don’t want to buy any. Add a few teaspoons to your soup or sauce, and you’ll end up with a rich flavor base with very minimal effort. Inspired by both curry paste and a brilliant ‘Souper Mix’ recipe from The River Cottage Preserves Handbook, this freezer bouillon is essentially just a combination of different, whole food aromatics that you’d typically find at the base of any soup or broth, plus salt. The beautiful thing about this recipe is that there are no preservatives or other extra ingredients that you might find in store-bought bouillon - just good old veggies and a few other flavor enhancers. *Most equipment used in this video is linked below.
Homemade Bouillon Recipe - golubkakitchen.com/homemade-f...
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Hi, I'm Masha! I share videos about seasonal, plant-based cooking and other fun kitchen activities. I'm continually fascinated and inspired by fresh produce and love cooking my way through the seasons.
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Пікірлер: 25

@angelwonder9895 7 ай бұрын

I absolutely love your “background “ music!

@Theaterofthepilgrammige Жыл бұрын

The music is divine…❤

@1Jenny Жыл бұрын

Oh what a great recipe thank you so much for sharing...I can't wait to start making this! Happy cooking! 💚

@GolubkaKitchen Жыл бұрын

Thank you so much! Enjoy!

@nour2269 3 жыл бұрын

I tried this recipe today. It is more than great!

@GolubkaKitchen 3 жыл бұрын

So glad you liked it!

@kiwiorange101 3 жыл бұрын

What a clever idea!! Like better than bouillon paste but homemade!

@GolubkaKitchen 3 жыл бұрын

Yes! I've never tried better than bouillon because I always have this one on hand, but I keep hearing such great things about it ❤

@boredlawyer3382 Жыл бұрын

If you freeze it in ice cube trays, you can then pop out one or two at a time to use in recipes.

@GolubkaKitchen Жыл бұрын

Thank you, that's a great tip! I prefer the jar, but I know a lot of people do the ice cubes.

@DannyintheSpirit Жыл бұрын

Thank you for sharing. This has inspired me to make not only my own veggie bouillon cubes, but also many other things from SCRATCH, with no preservatives. I have watched others make this and some of them cooked the bouillon before freezing. You didn't do that. Any reason? Does cooking it give more flavor or no?

@GolubkaKitchen Жыл бұрын

Glad it was helpful! I think it's a matter of preference. Cooking the vegetables first makes their flavor more mild (especially the onion and garlic) and brings out a different, sweeter, less sharp flavor profile. I often saute my bouillon in olive oil before using it, as I showed in this video, but I also use it straight up, without sauteing. I like to have those options.

@DannyintheSpirit Жыл бұрын

Thanks again. That makes sense. You can use the bouillon paste as is or saute it when you bring it out of the freezer and are preparing your dish. I want options too.

@tracihampton3027 Жыл бұрын

How long does the paste last?

@GolubkaKitchen Жыл бұрын

It will keep for 6+ months when frozen.

@kaokurosawa3872 Жыл бұрын

I made this but didn’t add that much salt. Upon putting it in the freezer, it froze soild. Is it safe to thaw it every time I wanna use it and then pop it back into the freezer?

@GolubkaKitchen Жыл бұрын

The salt keeps it from freezing solid, so that makes sense. I wouldn't thaw it, just use a butter knife or something like it to carve a little out of the jar every time you use it. In the future, if you make it without as much salt, I would recommend freezing it in ice cube trays so that you don't run into this problem :)

@kaokurosawa3872 Жыл бұрын

@@GolubkaKitchen Thank you so much! Will keep that in mind for next time.

@DannyintheSpirit Жыл бұрын

It seems that the ingredients in veggie bouillon cubes are similar to those in a veggie stock (onion, celery, carrot). I tried adding arugula and radishes, but it sucked. Do you experiment with other ingredients? Sometimes you just need to stick with the basics?

@GolubkaKitchen Жыл бұрын

Yes, exactly! It's best to use vegetables that you would use if making actual stock. I do experiment sometimes, and I have a recipe for a 'fiery' bouillon that has ginger, hot pepper, miso, and turmeric. That recipe is here: golubkakitchen.com/homemade-freezer-bouillon-two-ways/

@DannyintheSpirit Жыл бұрын

The thing about these stocks and bouillon cubes is that once you have made them you are set for weeks sometimes. I just made like 7 or 8 quarts of veggie stock on Sunday and it is all in my freezer. And it is important to experiment. One idea I have is making some kind of herb bouillon and using watercress, one of the most healthy foods on the planet. I want to make some cubes that are nutrient-dense. I have only been eating and cooking healthy for a couple years and I have so much to learn. Am I on your list to send your latest videos to? I like how you just cook and have music and text. It's a joy to watch and listen. So many tutorials are full of people yapping and drawing attention to themselves, even some of the ones who really have much to offer. I wish everyone would cook and eat healthy. They do not know what they are missing! Keep up the good work.