Busting the myth: Brussels sprouts can make your chicken broth tastier than bouillon cubes!
In an era with such easy access to fresh and dried herbs and vegetables, resorting to artificial seasonings is akin to culinary transgression. It's not the right approach to creating delicious and healthful dishes. Using artificial seasonings is not just a minor cheating but also a surefire way to worsen any existing health conditions. So, what can we add to soups to enhance their depth and uniqueness?
12:51 PM EST, January 5, 2024
Natural additions to chicken broth that surpass bouillon cubes and liquid seasonings
A healthier and tastier alternative to artificial liquid seasonings and bouillon are natural addons like herbs and vegetables. Noteworthy among them are: lovage, summer savory, bay leaves, allspice, fenugreek, and parsley. It's also important not to overlook mushrooms and garlic, which can be a surprising but tasty addition to chicken broth, giving it a unique taste and aroma. But what else can enhance the flavor of homemade broth?
At the end of your cook time, add a handful of Brussels sprouts to the soup. While this vegetable may be a culinary nightmare from childhood for many, it's worth noting that when properly prepared, sans the characteristic bitterness, it is quite tasty, both alone and in soup. The chicken broth with Brussels sprouts takes on a much more intense and deep flavor. These mini cabbages can make an excellent replacement for chemical seasoning.
How to brew chicken broth with Brussels sprouts
Just fifteen minutes before the end of cooking, toss in a few frozen mini cabbages into the soup. For half a gallon of broth, you may add up to 15 Brussels sprouts if you aim for an intensely flavored broth. If you prefer milder flavors, begin with around 6-8 pieces of the vegetable. If you're using fresh Brussels sprouts, extend the cooking time to 20-25 minutes.
Fear that soup with Brussels sprouts will turn bitter? Remember that this vegetable loses its bitterness once frozen. Therefore, adding frozen Brussels sprouts to the soup is recommended. Whereas, if you choose to use fresh ones, cook them without a lid. A useful tip: make a cross slit on the stem of the cabbage to hasten the softening process.
