FearVikings
Replacing broth
Hello everyone!
I’m pretty new to cooking, however I do love my slowcooker.
A LOT of the recipes that I find use some kind of broth. And I can’t for the life of me find ‘broth’ in sweden.
For example, right now I want to try this recipe : https://damndelicious.net/2016/10/07/slow-cooker-beef-stew/
but I can’t since it needs 7 dl of beef broth, which apparently just does not exist. Can you substitute these for boullion cubes? How?
There’s so many recipes that I’ve had to skip just because they have broth in them…..
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Bullion and hot water will make broth. You can also make your own for future use. Boil leftover bones and vegetables for several hours in your slow cooker, strain, and freeze.
Be advised that a lot of bullion cubes are *heavily* salted, and take that into account for the rest of the recipe.
Dissolved bullion cubes make great broth!! Often they have a ratio on the bullion packaging telling you how much water per cube to make it.
Broth might also be called “stock” where you are e.g. chicken stock, beef stock etc… I see others have given tips to make it using leftover bones and veg. A cube is fine, just watch out for the salt levels.
Edit to add: just did a quick Google. The Swedish for it is buljong.
Second edit: roughly speaking I put one cube into around 500ml of hot water and then just use however much I need and pour the rest away
Broth can be just liquid+dissolved bouillon. Typically the ratio in the US is 8 oz (1 cup) liquid with 1 bouillon cube. A lot of the time in the US, broth comes pre-made so recipes just call for that, but you absolutely can use bouillon and water. Unsure what the conversions would be to metric, but I hope that helps!
You can use the bullion! But making your own broth will enhance the flavor of any dish. Ask your butcher for beef bones, roast them in the oven on as high of heat as it will go, until they are browned. Then place in a pot with onions, carrots, celery, a few peppercorns, maybe a bay leaf or two, and cover with enough water. Let it simmer for 4-6 hours before straining, and cooling. Put in the fridge overnight, and scoop off any fat that comes to the surface in the morning. Tada! 🎉
Don’t they sell bottles of “soup” there, without the pasta/other stuff in it? like, only the liquid part of soup?
Använd svampbuljong!! Helt galet med umami. Annars är brynt schalottenlöksfond väldigt nice