Originally Posted by sfisher2531
I want to make a really yummy vegetable broth, but without the salt! If you have a great recipe please share, or point me in the right direction. I'm hoping to make one so good that I can drink it by itself. Thank you!
Generally speaking, you don't salt a stock or broth until it's ready for its end use. The broth's flavor will come from the combination of veggies you use. Ensure you have the basics such as onion, celery and carrots. Mushrooms will add a lot of flavor. Also peppercorns and bay leaves. Simmer for an hour or so to extract flavors. You can reduce the broth to concentrate the flavors. While the broth can taste good at this point, salt will greatly enhance its flavor.
You can drink it straight or use it in a soup, stew or sauce. I freeze stocks in Ziplock bags.