Day 28: Boiling a broth from vegetable scraps

On 28th day of the Dumpstring Diet challenge I finally learnt how to boil a broth of vegetables. Turns out, this is a very common practice among people living zero waste lifestyle.

I followed instructions from the site savethefoodDuring my dumpster diving month and a while before I had started to collect the veggie scraps for this purpose exactly – as a lazy cook, I almost never use the commercial bouillon cubes, let alone my own custom made broth! But for the sake of maximizing the use of my catches of dumpster diving, I was excited to do this.

Here is the bag that I had been filling up:There are both red and yellow onion peels, garlic skins, broccoli and asparagus stalks, some fennel and brussels sprouts’ leaves, carrot, sweet potato, zucchini and parsnip peels, and I added a bunch of fresh parsley stalks, too.

The method is very simple, it just takes quite some time to cook. You start with throwing the frozen scraps into a big pot:

You add some water but not too much of it, I added 1/3 of the volume of the veggies. You can add all kinds of spices and salt – Save the Food suggests adding a bay leave, for example. This is how my broth looked like when the ice melted:After an hour and half, I took the pot off the heat and poured the broth through the pasta drainer into a bowl:

I let it to drain and cool down; and finally-fill it up in disposable ice cube plastic bags. Yes, I’m aware of the contradiction here: first, storing the food scraps in a plastic bag, then ending up pouring the zero waste broth in another plastic bag again. Well, I still need to learn how to freeze it the best way in glass jars or at least, reusable plastic containers. There is a lot of space for improvement, so further on I will also consider this zero waste aspect before boiling the next bag of scraps into broth.

The final result looks like this:

I have used this broth once so far. I tasted sensed only a slight difference so probably it should be more concentrated or used in a bigger quantities than 1-2 cubes for a large pot of rice or other type of food. I am looking forward to use it more, for various dishes so that I can update my feedback. At least it is much more healthy and natural alternative to the commercial salty stock cubes so for those of you who like to use them, this could be a way to go!

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