zöldségalaplé

Zöldségalaplé, in Hungarian cooking, is a clear, flavorful liquid obtained by simmering vegetables in water to create a base for soups, sauces, and other dishes. It is vegan and dairy-free, and is widely used as a staple in home cooking and professional kitchens.

Common ingredients include onions, carrots, celery, leeks, and garlic, with optional additions such as tomatoes, parsnip, mushrooms, and herbs like bay leaf, parsley stems, peppercorns, thyme, or dill. Salt is added to taste. Vegetable scraps and peels can be saved for making stock, reducing waste and enhancing flavor.

Preparation typically involves rinsing and chopping vegetables, covering them with cold water, and simmering gently for about 30 to 60 minutes. It is advised to avoid a vigorous boil and to skim any foam that forms on the surface. After cooking, the liquid is strained and can be used immediately or cooled. For a lighter stock, some cooks omit certain aromatics or use fewer vegetables; for a richer stock, more vegetables or a longer simmer can be employed. Degreasing by chilling and removing the fat layer is optional.

Uses and storage: zöldségalaplé serves as a base for soups, sauces, risottos, and vegetable stews, or can be reduced to a concentrated stock or frozen in portions for later use. Refrigeration keeps it for several days, and it can be frozen for several months. Nutritionally, it is low in calories, with sodium dependent on added salt and ingredients.