AnyBroth

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A new, very simple way to get what recipes call “a hearty broth”. Based on the recipe ‘Anystew’ (Rcp# 58)

Ingredients for ‘AnyBroth’

For 1200 – 1300 ml of AnyBroth you need:

  • 100-150 grams of soft and fuzzy inside flesh plus seeds from a Hokkaido pumpkin. This is what you get when you open the pumpkin and cut up the regular firm pumpkin flesh, plus the Hokkaido pumpkin skin of course (never throw away the good skin of a Hokkaido pumpkin, it’s very good for pasta sauces and stews).
  • 300-350 grams cutting scraps (fresh or frozen) from turnips or beets. Cutting scraps from sweet potatoes, kohlrabi, broccoli or fennel will also work here (must be washed and good, no bad or moldy spots). The same goes for broccoli and kohlrabi leaves (no bad spots either). Chop the scraps up a bit and mix them up instead of using just one type.
  • 3 – 4 fresh medium rosemary twigs or 1 tablespoon dried rosemary
  • 3 – 4 fresh medium savory twigs or 1 tablespoon dried savory
  • 3 – 4 fresh medium mint twigs or 1 tablespoon of dried mint leaves (you can also use 1 teabag of a good mild pure mint tea)
  • 1 – 2 fresh basil sprigs (with about 10 fresh leaves) or 1 tablespoon of dried basil
  • ¼ teaspoon smoked sea salt (or less, depends on strength of smoke flavor, the color may be an indicator for that)
  • 1700ml of hot water (I use an electric kettle for this, it’s safer and more energy efficient than the pot on the stove)
  • You will also need: a soup pot that holds 3 liters safely

Cooking Instructions for ‘AnyBroth’

  1. Briefly wash the herbs and place them in an empty soup pot (3 – 4 liters capacity). If you are using dried herbs, also place them in the pot. Add the trimmings on top.
  2. Cover the herbs and vegetable scraps with 1700 ml of hot water. Leave to rest for 10 minutes with the lid on (and a wooden spoon under the lid to prevent the broth from turning sour). Then turn up the heat, bring to a boil and simmer briefly over medium heat for 5-8 minutes. Reduce heat to low and simmer for 10 minutes. Turn off the heat and remove the pot from the heat source. Place the pot on a solid heat-resistant surface and let it rest for another 10 minutes with the lid on (again, leave the wooden spoon on the rim to create an opening under the lid).
  3. Either strain to use immediately (all solids out) or let cool completely to use later with the lid off and a strainer on top. In the latter case, leave the solids in for another 10-15 minutes, then strain and allow to cool completely before storing in the refrigerator or freezer.

Side Notes:

  1. The inspiration for this recipe came from the invention of ‘Anystew’, hence the name. I found it to be the quickest and easiest way to make a good broth. If you want to use the broth to make soup, you can add the other ingredients used in the basic steps of [‘Anystew’], such as bear’s garlic, ground pepper, agave syrup, olive water, and olive oil. Also the chopped basil and chives, if that works with the rest of the ingredients. If you are using the broth for a sauce or cream soup, just keep it simple and make the necessary fine-tuning according to the specific recipe.
  2. Make sure that you use a pot that can safely hold 3 liters and keep in mind that the full pot will be quite heavy and take some care to handle safely (broth gets really hot). If you want to make less, just adjust the amounts proportionally. For example, if you need about 600 ml of broth, just half the recipe.

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