I’ve been wanting to talk about my love for broths for a long time.
As a child, it was one of the few dishes that I genuinely loved and ate. And it was probably the very first recipe I asked my mom for when I moved out and started cooking for myself and others.
My first broth was chicken, and after a while I mastered the technique and figured out how to achieve the flavor I love with my eyes closed.
Then came my travels around the world and my discovery of Asian flavors, especially in soups — they remain my favorites to this day.
And now, for many years, I have been cooking a variety of broths when I am sick and when I am happy. I enjoy the taste, which I have learned to adjust to my specific desires. And perhaps my experience in this will help someone move away from traditional techniques and discover more modern and interesting flavors.
In my broths, both vegetable and meat, there is a constant, a basis for the flavor. I always add onion, garlic, and ginger. This is my Holy Trinity (by the way, this is an actual term in gastronomy, I’ll tell you more about it later). Next in importance are carrots, parsley roots, parsnips, cilantro (I buy herbs with roots, wash them, tie them together, and put them in a pot), bay leaves, kaffir lime leaves, and chili peppers. And the most important ingredient that gives the broth its richness is dried mushrooms. Mine are not just dried, but oven-dried, so they have a light smoky aroma that is transferred to the broth.
If you cook every day, you can make a special set for future broth. For example, I collect the green part of leeks, hard pieces of asparagus, and other vegetable scraps that can be added to broth in a container. I also always save bones from steaks or ribs, especially if they were cooked over an open fire. I keep them in the freezer.
I don’t use any special techniques for home cooking — I just boil and go by the aroma. Vegetable broth (it’s more like a fruit drink) takes 30-40 minutes. Meat broth takes longer. Once it’s ready, I strain the liquid — and the base is ready! I can make different soups with this broth.
And here there is room for experimentation.