How do I make soup base?

Question

This is a very basic question. I want to make some clear soups (beef barley, udon, etc.) and I don't know how to make beef/chicken/vegetable soup base. I read some recipes and they all call for soup broth that you buy in a can, but I want to make my own. Can you help me? Thanks.

Answer 1

If you are talking about the super concentrated paste you can buy in specialty stores im not sure it can be made in your kitchen. but i do make my own soup base concentrate to freeze in cubes or to start a soup .the great thing about making your own soup base is you can personalize it to your own taste.
for beef i use ,

beef marrow bones cracked open
oxtails.
roast these in a deep open pan till deep brown aprox.1hour -1 1/2hr.

remove from oven and add water ,continue to cook on top of stove adding,
1 large onion....chopped
the middle(heart) of a celery include the leaves(chopped)
1 whole smashed garlic (dont have to peel)
1 cup dry red wine (burgandy) or your choice
at this point i add my herbs i go light with the salt or wait till the end .I use black pepper, thyme, sage and rosemary(fresh ) but you should use what ever you prefer.
as you cook it will reduce keep adding liquid till the meat begins to fall from the bones.
remove meat and bones to a tray where you can pick off the meat,scrape out the marrow.put meat into a colander and using a pestle mashing the meat. place bones and the meat on tray back into the oven and allow to brown deeply.turning once in a while,it will start to look dried out.dont burn. return all to boiling pot and let simmer 30 min.strain through cheese cloth or screen strainer.and continue to cook untill reduced and thick.pour into ice tray and freeze.( you may also chill a bit and remove the fat if you desire before freezing)

for chicken i use two whole chickens and 1pound of wings.
same extras except for the red wine substitute a dry white.
same herbs.
same cooking method.cut up the chicken/roast/boil/take off the meat.(I usually take the breasts and save them for somthing else but i strip the rest of meat including the skin and run it through the proscessor,spred it out on tray brown in oven return to pot /same as with the beef.

good luck.

Answer 2

Ingredients don't have to be exact. Basically stock is made by simmering beef bones and vegetables and veg, scrapes for 10 + hours. You then strain the stock using a collander and 2 layers of cheese cloth placed inside the collander. Use a big pot or large crock pot.

4 lbs. beef soup bones.( shins, shanks , short ribs)
Roast the bones 450 for about 1/2 hour until browned.
Take bones out of pan and put in big pot.
Use some hot water to scrape all the brown bits out of roasting pan and put in pot with the bones.

Add vegetables. You don't have to peel as they will be discarded.
celery stalks and leaves 3-4
carrots 3-4 cut up
onions 1-2 cut up

dried basil 1 Tblsp
parsley 8+ sprigs fresh
peppercorns 10
bayleaves 4
garlic 2 cloves halved and unpeeled

8 cups water

Simmer all for about 10 hours or more.

When finished pour through cheesecloth in collander to strain.
Cut meat off bones and save separately.
Cool stock in fridge, Take off the fat that comes to the top when stock is cold.

Use in 3 days or freeze up to 6 months.
Makes about 7 cups.
You can get fancier and clarify with egg shell and egg white. Check how to clarify in cookbook.
Good luck.

Answer 3

Saute onions leeks and carrots until softened.
Add your favourite herbs and spices and water or stock
Use fish-heads for a fish stock
Use a Chicken frame for chicken stock
Use Brisket Bones or Lamb neck chops, brown either and add water simmer for about an hour until the meat falls from the bones (retain) Add to vegetables and simmer

Finally strain the stock into a bowl or pot and discard the vegetables and bones. They have given their best to your stock.

You will need to taste test it, adding salt etc
and there you have it .

Fish-Chicken-Beef-Lamb-Vege Stocks

The beef and lamb meat could be added to the soup if you wished. Or they could be the cooks perks as they will be wonderfully tender

Piece of cake

Answer 4

For a meat stock, take the bones and carcass from whichever kind you want to make and throw them in a pot. Throw in some baby carrots, a quartered red onion, some minced garlic, and some celery tops and add 6-8 cups water. Add a small handful of black peppercorns, a good pinch of salt and a few bay leaves. Bring it to a boil, then simmer it for a couple hours and strain.
(The same trick works with shrimp, crab, and lobster shells.)

For a veggie stock, do the same thing only with more veggies instead of meat.

Answer 5

like both, fruits: berries, pears, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... I actually guess the two are great.

Answer 6

marrow bones ,cook them for a start and add veggies as you go along
for chicken a chicken carcass (all the bones )and the same add veggies as you go along

remove the bones

some cream or flower to thicken
or noodles or rice