Soups and stocks: the basics

In short: A stock arises when bones, meat or vegetables steep in water for a long time and release their flavour. It is the basis for soups and sauces.

In more detail: Simmer gently instead of boiling vigorously, then the stock stays clear.

In detail

• Vegetable stock: Onion, carrot, celery, leek, bay leaf, peppercorns; 45 to 60 minutes.
• Chicken stock: Boiling fowl or bones, 1.5 to 2 hours.
• Beef stock: Marrow bones and meat, 3 to 4 hours.
• Skimming: Remove protein foam from the surface.
• Seasoning: Salt only at the end, as the stock reduces.
• Thickening: With additions such as noodles, rice or vegetables, or purée (sosse-binden-und-saucen-grundlagen).
• Storing: Cooled in the fridge 3 days, frozen several months (einkochen-und-einmachen).
• Tip: Collect scraps and vegetable peelings for stock.