California Farm No Salt Vegetable Broth

Name: California Farm No Salt Vegetable Broth
Yield: 2 people, 6 quarts condensed, 96 bowls
Cuisine: American
Ingredients: Cup roasted lovage root or stalks, chopped, (or Tbs dried root on Amazon $6), for beef flavor; 2 Cups celery stalks, chopped, for veggie flavor; 6 Tbs italian parsley, chopped, for veggie flavor; 2 Cups wintercarrots, chopped, for sweet veggie flavor; 2 Cups over ripe tomatoes, chunked, for veggie flavor; 1/2 Cup dried woods ear mushrooms sliced (amazon) for beef flavor; Cup fresh watercress, chopped, for peppery flavor; Cup fermented celeriac root, sliced thin (see lacto-fermentation recipe in here), for beef flavor booster; Cup roasted red onion, sliced, for sweet flavor; 2 Cups fermented red beets, sliced thin (see lacto-fermentation recipe in here) for general flavor booster; 1/2 cup fermented radishes (see lacro- fermentation recipe in here) for peppery flavor booster; Cup vinegar for fermentation; 6 Tbs soy sauce for fermentation; Tbs mace, dried, for beef flavor; Tbs smoked hot paprika powder, for meat flavor; Tbs turmeric; 2 tsp brewers yeast per quart of concentrate, salt substitute

Hobby Horseman @HobbyHorseman

California, United States

We grow a type of celery that has a strong beef flavor, grandpa brought it over from Russia, kept the roots wet in his hankerchief in his pocket. It is a salt substitute. You can grow it indoors in a planter pot, it is called lovage. We harvest it year round, but when lovage bolts, we cut the stalks and make a supply of vegetable broth concentrate with lovage, meat flavored mushrooms, celery, water cress, radishes, winter carrots, fermented beets and celeriac, mace, brewers yeast, onion, summer savory, parsley and tomatoes. No salt, no monosodium glutamate. We freeze this concentrate in ice cube trays and use two cubes per quart of water to make vegetable soup.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Fermentation 1 week, overnight simmer

2 people, 6 quarts condensed, 96 bowls

Cuproasted lovage root or stalks, chopped, (or Tbs dried root on Amazon $6), for beef flavor
2 Cupscelery stalks, chopped, for veggie flavor
6 Tbsitalian parsley, chopped, for veggie flavor
2 Cupswintercarrots, chopped, for sweet veggie flavor
2 Cupsover ripe tomatoes, chunked, for veggie flavor
1/2 Cupdried woods ear mushrooms sliced (amazon) for beef flavor
Cupfresh watercress, chopped, for peppery flavor
Cupfermented celeriac root, sliced thin (see lacto-fermentation recipe in here), for beef flavor booster
Cuproasted red onion, sliced, for sweet flavor
2 Cupsfermented red beets, sliced thin (see lacto-fermentation recipe in here) for general flavor booster
1/2 cupfermented radishes (see lacro- fermentation recipe in here) for peppery flavor booster
Cupvinegar for fermentation
6 Tbssoy sauce for fermentation
Tbsmace, dried, for beef flavor
Tbssmoked hot paprika powder, for meat flavor
Tbsturmeric
2 tspbrewers yeast per quart of concentrate, salt substitute
Equipment: 6 quart jars, boiled rock on top to keep veggies submerged for fermentation, 6 quart dutch oven with lid, food processor, ice cube trays with lids
Cost: end of summer farmers market prices are low, $2 tomatoes, $1 celery, $1 beets, $1 celeriac, herbs $1, mushrooms $1, carrots $1, other $2, makes 96 bowls, 1/4 cup per bowl, 10 cents per bowl

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Steps

Fermentation 1 week, overnight simmer

1

Ferment the beets, radishes and the celeriac root with lacto-fermentation, a natural, safe way to make flavor enhancers that do not overpower. Scrub, slice veggies 1/4” thick, put in quart jar, cover with cabbage leaf, put 6 Tbs soy sauce and cup of apple cider vinegar over veggies, put rock weight on top. After one week, pour off the liquids, rinse veggies, dispose of cabbage leaf, and start your broth with the fermented vegetables.
2

Bring slices of 1/4” vegetables to rolling boil in 12 cups of water: wintercarrots, celeriac, celery, beets, radishes, with chunked tomatoes, chopped water cress, parsley. Brown lovage and onion in dry cast iron skillet, add. Skim off foam, turn to simmer overnight. Condense to 3/4 volume, add soaked woodear mushrooms, condense to half.
3

Sieve out all ingredients, cool, run through food processor, put back in broth. Add herbs and spices, brewers’ yeast, bring to boil, ten minutes. Set half of concentrate in measuring cup aside for ice cube tray. Fill quart sterilized mason jars. Tighten, immerse in 194 F degree waterbath, boil 15 minutes. Cool in waterbath. One quarter cup of dark brown concentrate makes 1 cup of vegetable soup broth. Label and date.
4

Set aside concentrate from measuring cup in sauce pan and concentrate till black. Cool. Pour in ice cube trays with lids and keep frozen all year till next harvest. Two cubes make a quart of vegetable soup broth. The lids keeps other freezer odors out.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on September 17, 2022 22:50

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.