In the summer, while cheap vegetables are available in abundance, in addition to canning them, you can make bouillon cubes for freezing. Later they are used as a semi-finished product in the preparation of soups, sauces, etc.
Ingredients:
- carrot;
- tomatoes;
- Bell pepper;
- zucchini;
- celery;
- onion;
- garlic;
- greenery;
- spices.
Process of making bouillon cubes
When preparing cubes, you don’t have to strictly follow the proportions and strict list of ingredients; the main thing is to use the ingredients you like. Vegetables are cut into cubes and fried in vegetable oil until cooked.
After cooling, they must be ground in a blender. Available herbs are added to the resulting puree to suit your taste, and the mass is ground again.
Then you need to add spices. This could be turmeric, dry ginger, peppers, oregano and salt. Spices can be sprinkled in excess, since the cubes are a concentrate, the taste of which will later be diluted in the dish.
The mass is poured back into the frying pan to evaporate.From the consistency of squash caviar, it needs to be brought to the thickness of tomato paste. Evaporation is done over low heat with the lid open and constant stirring.
The thick puree should be poured into a shallow container lined with cling film and, after cooling, frozen in the refrigerator.
As soon as it begins to set, it should be taken out and cut into portions before the mass becomes icy. Next, the cubes are wrapped in foil or parchment paper and frozen completely.
