basic vegetable white stock recipe | Indian white vegetable stock for soups | healthy white vegetable broth |

by Tarla Dalal

White stock not only helps in giving a nice taste to the dish but also when simmered gives an excellent aroma. . . Make sure you do not chop your ingredients too finely.

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White stock not only helps in giving a nice taste to the dish but also when simmered gives an excellent aroma. . . Make sure you do not chop your ingredients too finely. Just halve or quarter them, so the water can reach the inside of the vegetable as well as the outside.

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Basic White Stock recipe - How to make Basic White Stock

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Preparation Time: 15 mins Cooking Time: 10 mins Total Time: 25 mins 4Makes 4 cups
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Ingredients

1 1/2 cups roughly chopped bottle gourd (doodhi / lauki)
1 cup roughly chopped onions
1 cup roughly chopped potatoes
1/4 cup roughly chopped cabbage

Method

Boil 5 cups of water in a deep non-stick pan.
Add all the vegetables and boil on a high flame for 10 minutes.
Strain the water using a strainer and discard the vegetables.
Use as required.

Basic White Stock recipe with step by step photos

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what is vegetable white stock made of ?

what is vegetable white stock made of ? See below image of list of ingredients for vegetable white stock.

how to make basic vegetable white stock

To make basic vegetable stock recipe | Indian vegetable stock | healthy vegetable stock | vegetable stock for soup | scrub the vegetables and wash them to remove any dirt.
Chop all the vegetables and keep them ready. There is no need to chop the vegetables finely or accurately as you just need to simmer them till they leach out all the flavor. Remember the greater the surface area, the more quickly vegetables will yield their flavor. Many people do not even peel the vegetables before chopping, that is your personal preference.
Boil 5 cups of water in a deep non-stick pan. The pan/pot must be big enough to hold all the vegetables plus a few extra inches of water.

Add 1 1/2 cups roughly chopped bottle gourd (doodhi / lauki). There is no need to be so specific about the vegetables you add. Onions, carrots and celery are the basic vegetable stock flavor providers and you can combine them with whatever is easily available like garlic, mushrooms, corn cobs, bell peppers or fresh herbs like rosemary, thyme, parsley and leek. Many people also add bay leaves and whole peppercorns.
Add 1 cup roughly chopped onions. If you are making a Chinese soup recipes, you can replace onions with spring onions to make the evegatble stock more flavorful.
Add 1 cup roughly chopped potatoes. Potatoes contribute a mild starchiness and a subtle earthy flavor to the stock, enhancing its overall taste and thickening properties. However, it's crucial to use potatoes sparingly to avoid overpowering the stock's delicate flavor profile.
Add 1/4 cup roughly chopped cabbage.
Boil for 5 minutes.

Reduce the flame and simmer for 30 minutes to 60 minutes. Ideally simmer for 1 hour to get the best flavour. If you want a clear stock with a delicate flavor, then simmering is the best method.
Strain the water using a strainer and discard the vegetables.
Use as required.

pro tips for basic vegetable white stock

Use fresh, high-quality vegetables to make vegetable stock.
Strain the vegetable stock through a fine-mesh sieve to remove any solids.

Simmering is a better method for making white vegetable stock than boiling. This is because simmering cooks the vegetables slowly and evenly, which helps to release their flavor and nutrients.
Combine the vegetables in a large pan with water. The amount of water you will need will depend on the amount of vegetables you are using. A good rule of thumb is to use enough water to cover the vegetables by at least 2 inches.
Store white stock in the refrigerator for up to 3 days or in the freezer for up to 3 months.