Tuesday, September 23, 2008

Soup Broth

Soup broth is an absolute staple in any home. No matter where you are in the world, you will find soup broth in all diets and all cultures.

Once you learn how to use it, an art that is largely forgotten in today's world of packaged foods, one realizes that it is, by far, the most flexible, nutritious, and all encompassing ingredient in the kitchen!

Read here about vitamins and minerals regarding soup broth and why the timing of this recipe is so crucial: Soup Broth: Basic Science Things and Thinks

In all recipes, we are simply dumping everything into a pot, bones MUST be included.

The pot must be simmered for 3 hours.

I prefer to keep a crock pot plugged in and every Wednesday in our house, right now, is pork roast night. I salt and pepper the roast and drop in some sage leaves from my garden. Then we eat a fair bit of the meat off the roast that night for dinner. What is left over, gets covered with water and has 1/2 a head of cabbage added to it. Crock Pot Heaven

Chicken Broth: Plain

1 small chicken
1/2 head of cabbage
water: enough to cover the chicken

Chicken Broth: Lemon (preferred when making Aveglemono)

1 small chicken
4 lemons
water: enough to cover the chicken

Beef or Pork Broth: plain

1 small bone-in roast
1/2 head cabbage
water to cover the roast

Fish Broth: plain

1/2 pot of fish (bones and all)
1/2 head cabbage
water to cover

Simmer for 3 hours either in a pot or a crockpot.

Strain and store. (I use large glass canning jars, filled about an inch from the top and then placed in my freezer.


gravy base
rice cooking liquid (instead of plain water)
reduced and mixed with balsamic vinegar for meat rubs or salad dressings
much, much more...