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Yesterday I made vegetable broth for the 2nd time. The first time I made the broth I made it with carrot, onion and thyme. The vegetable scraps I used were mushroom and the stem, thyme stems, potato and potato peel and the end of a cabbage (as well as salt and pepper_. It turned out delicious. I decided yesterday I would make it again because this time I had celery. I sauted the celery, carrots, red and yellow onions, then added water then the scraps, and thyme, salt, pepper and garlic. The scraps were the celery tops, carrot peel, onion peels, some cucumber and a little corn husk. I noticed this time around it was bitter. Why is it bitter this time around? Was it the celery top, cucumber and corn husk? I guess next time I make it, just use mushroom and potato again. I do like making broth.
Ah, thank you! I made pickles the other day and had some cucumber left, so I thought I'd try it with the soup! Is there a way to get the bitterness out? I will be making a soup tomorrow.
Yesterday I made vegetable broth for the 2nd time. The first time I made the broth I made it with carrot, onion and thyme. The vegetable scraps I used were mushroom and the stem, thyme stems, potato and potato peel and the end of a cabbage (as well as salt and pepper_. It turned out delicious. I decided yesterday I would make it again because this time I had celery. I sauted the celery, carrots, red and yellow onions, then added water then the scraps, and thyme, salt, pepper and garlic. The scraps were the celery tops, carrot peel, onion peels, some cucumber and a little corn husk. I noticed this time around it was bitter. Why is it bitter this time around? Was it the celery top, cucumber and corn husk? I guess next time I make it, just use mushroom and potato again. I do like making broth.
There are a few veggies I would never put in a stock. Cucumbers and bell peppers are 2 that come to mind. Parsnips are another one. A good rule for stock is if you wouldn't put it in the actual veggie soup, don't put it in the stock. Also, red onions, beets, purple carrots, etc, will discolor the stock. Just my 2 cents...
We make a lot of vegetable stock from peels and scraps. The last batch had a lot of root vegetable scraps,including parsnip, parsley root, and celery root. My husband also used a couple of the cobs left from sweet corn. It wasn't my favorite batch.
My chef of a husband says that the celery is the main culprit for bitterness in a vegetable stock. Unfortunately there's not much you can do to fix it except to dilute it a bunch, which kind of defeats the purpose of stock to begin with!
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Try this....
