4 Essential Broth Bases for the Week (Make Once, Cook Faster)

If you keep a good broth base in the fridge or freezer, you’ve already done half the cooking. Below are 4 quick, homemade bases you can prep ahead — then simply build soups, sauces, risottos and more during busy weekdays.

Vegetable Chicken Beef Asian

Storage: keep in the fridge up to 3 days or freeze up to 3 months. The most practical method is freezing in ice cube trays (~30 ml each). Drop cubes straight into pans, sauces, risottos or soups.

1) Vegetable Broth (everyday “universal”)

Makes ~1.5 liters

• 2 onions (roughly chopped), 2 carrots, 2 celery stalks, 1 leek (white), 2 garlic cloves
• 1 bay leaf, 6–8 peppercorns, pinch of thyme
• 1.8 l water, 1 tbsp oil, salt to taste

Method: Sauté the vegetables in oil 5–7 min. Add spices and water. Bring to a boil, then simmer gently 45–60 min uncovered. Strain. Salt lightly at the end if needed.

Use & tips: perfect for veg soups, risottos and sauces. For more umami, add 2–3 dried porcini or 1 tbsp tomato paste while simmering. ▲ back to top

2) Chicken Broth (light & clean)

Makes ~2 liters

• 1 kg chicken backs/wings/bones (or roasted chicken leftovers)
• 1 onion, 2 carrots, 2 celery stalks, 1 small leek, 3 garlic cloves
• 1 bay leaf, a few peppercorns, 1/2 bunch parsley
• 2.2 l cold water, salt to taste

Method: Cover bones with cold water, bring to a boil and skim foam (10 min). Add vegetables and spices, reduce to a gentle simmer and cook 1.5–2 h. Strain, chill and defat if desired (overnight in the fridge).

Use & tips: great for clear noodle soups, risottos and sauces. For a “cleaner” aroma, char a halved onion cut-side down in a dry pan 2–3 min before adding it to the pot. ▲ back to top

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3) Beef Broth (rich & “Sunday-style”)

Makes ~2 liters

• 1–1.2 kg beef bones with some meat (e.g., brisket, marrow bones)
• 1 large onion, 2 carrots, 1 piece celery root, 1 leek, 3 garlic cloves
• 1 tbsp tomato paste (optional, for color), 1 bay leaf, 8–10 peppercorns
• 2.5 l cold water, salt to taste

Method: Roast bones and vegetables (except leek) at 220 °C for 25–30 min until browned. Transfer to pot with leek and spices, cover with water, bring to a boil and simmer very gently 3–4 h. Strain, chill, remove the solid fat.

Use & tips: an ideal base for beef soup, hearty stews, sauces and ragùs. For extra depth, briefly toast the tomato paste and deglaze with a splash of wine before adding to the pot. ▲ back to top

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4) Asian Broth (quick umami kick)

Makes ~1.2 liters (2 options – pick yours)

Option A – aromatic (everyday):

• 1.2 l water, 4 slices ginger, 2 garlic cloves, 2 scallions
• 1–2 tbsp soy sauce, 1 tsp rice vinegar, pinch of sugar

Bring water to a boil with ginger, garlic and scallions (10–12 min). Add soy, vinegar and sugar; taste and adjust.

Option B – dashi (more traditional):

• 1.2 l water, kombu piece (5–7 cm), 10–12 g katsuobushi

Soak kombu in cold water 20 min, heat gently to just below boiling, remove. Add katsuobushi, steep 2–3 min, strain. Season later (soy/miso) as needed.

Use & tips: ramen, udon, miso soup, fast wok sauces, even “Asian-profile” risottos. For vegetarian/vegan, use kombu only (plus dried shiitake if you like). ▲ back to top

💡 Freezer tip: Cool the broth, pour into ice cube trays, freeze, then store cubes in a bag/box (label type & date). Drop 1–2 cubes straight into pans for instant flavor.

❓ Broth Basics – FAQ

Why is my broth cloudy?

Usually because it boiled too hard. Vigorous boiling emulsifies fat and proteins into the liquid. Keep it at a gentle simmer, skim foam during the first 10–15 minutes, and you’ll get a clearer result.

How do I defat broth quickly?

Best method: chill overnight — the fat solidifies on top and you can lift it off. In a hurry, strain through a piece of paper towel or let the broth sit and spoon off the fat while it’s still warm.

Can I make broth from leftovers?

Absolutely. Onion skins, leek greens, parsley stems — even roast bones — make a flavorful base. Just make sure leftovers are not burnt or over-seasoned. Keep a freezer bag and collect until you have enough for a pot.

Pick one base each week and make a batch. Your soups, risottos and sauces will thank you — and so will your schedule.

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