Vegetable Broth Gelatin Cubes

Name: Vegetable Broth Gelatin Cubes
Total time: 2400 s
Yield: 9-10 people (as a first course)
Cuisine: American
Ingredients: 2 quarts water; 1 medium fresh tomato; 2 stalks celery and some root (if available); 2 medium carrots, sliced; 2 sprigs parsley; 2 sprigs dill; 1/2 green bell pepper (no more, as its flavor is very strong and overpowers the rest); 1 small leek, sliced; 1 small onion; 2-3 cloves garlic (if desired); 4-5 bay leaves; Salt and pepper to taste; 1-1.5 sheets gelatin; Various fresh vegetables, medium chopped

YiotaV @PanVasil

Πειραιάς

Vegetable broth cubes to serve as a cold appetizer to your guests, accompanied by some meat or as a garnish for your main dish. Delicious and very easy.

A few more tips

1. Usually, when we add the last broth, the vegetables float. Therefore, as the broth cools and sets, we push them down with our finger. We try to make the surface as smooth as possible. 2. To unmold, immerse the dish in warm water for about 1 minute, then invert onto a platter and cut. 3. It can be stored in the refrigerator for up to 3 days. For longer storage, I can add 5-6 drops of lemon to my broth. 4. If we want, we can also make individual servings in molds, which we garnish with cherry tomatoes and celery leaves. 5. Unfortunately, I only had a photo of the broth and not the gelatin. I will make it again soon and upload one.

Vegetable broth cubes to serve as a cold appetizer to your guests, accompanied by some meat or as a garnish for your main dish. Delicious and very easy.

A few more tips

YiotaV @PanVasil

Πειραιάς

Vegetable broth cubes to serve as a cold appetizer to your guests, accompanied by some meat or as a garnish for your main dish. Delicious and very easy.

A few more tips

Vegetable broth cubes to serve as a cold appetizer to your guests, accompanied by some meat or as a garnish for your main dish. Delicious and very easy.

A few more tips

Saved

Ingredients

40 Minutes

9-10 people (as a first course)

For 1 quart vegetable broth
2 quartswater
1medium fresh tomato
2 stalkscelery and some root (if available)
2medium carrots, sliced
2 sprigsparsley
2 sprigsdill
1/2green bell pepper (no more, as its flavor is very strong and overpowers the rest)
1small leek, sliced
1small onion
2-3 clovesgarlic (if desired)
4-5bay leaves
Salt and pepper to taste
1-1.5 sheetsgelatin
For the filling
Various fresh vegetables, medium chopped

Saved

Steps

40 Minutes

1

Place a pot on the stove and pour in the water.
2

After washing all the vegetables well, add them to the pot.
3

Once the broth starts to boil, season with salt and pepper and leave the pot on the stove for another 40 minutes.
4

During this time, skim the broth.
5

Then, remove the bay leaves and press the vegetables as much as possible to extract all their essence, then strain the broth through a sieve.
6

Soften the gelatin in lukewarm water.
7

Finally, before the broth cools, dissolve the gelatin in it.
8

Place half of the broth in a square and wide dish, about 12x8 inches (or similar), and let it set. Meanwhile, keep the remaining broth warm to prevent it from setting.
9

Once the broth has gelled, add medium chopped fresh vegetables (cherry tomatoes, celery, green onions, mushrooms, corn, etc.) and add the remaining broth in such a way that it covers the vegetables.