Bouillon

Bouillon

Images & Videos

1.

a thin, clear soup made by boiling meat and vegetables in water

Audio

Definitions & Sample Sentences

  • Vegetable soups are made from richly flavored stock or bouillon and typically contain small meatballs alongside a wide variety of different vegetables.
  • Salt, bouillon cube, dried crayfish, vegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste.

1. Vegetable Soup with Bouillon

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 bell pepper, chopped
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups water
  • 2 tablespoons vegetable bouillon (or 2 bouillon cubes)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 5 minutes).
  2. Add the carrots, celery, and bell pepper, cooking for another 5 minutes until slightly softened.
  3. Stir in the zucchini and diced tomatoes (with juices), followed by the water and vegetable bouillon. Bring to a boil.
  4. Add the dried thyme, basil, salt, and pepper. Reduce heat and simmer for 20-30 minutes until the vegetables are tender.
  5. Taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley.

2. Creamy Mushroom Risotto

Ingredients:

  • 1 cup Arborio rice
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 4 cups water
  • 2 tablespoons chicken or vegetable bouillon (or 2 bouillon cubes)
  • ½ cup white wine (optional)
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a saucepan, heat water and dissolve the bouillon to create broth. Keep it warm over low heat.
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 5 minutes).
  3. Add the sliced mushrooms and cook until softened (about 5 minutes).
  4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  5. If using, pour in the white wine and cook until it’s mostly absorbed.
  6. Gradually add the warm bouillon, one ladle at a time, stirring frequently until absorbed before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes).
  7. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley.

3. Beef Stew with Bouillon

Ingredients:

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups water
  • 3 tablespoons beef bouillon (or 3 bouillon cubes)
  • 3 carrots, sliced
  • 3 potatoes, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a large pot, heat olive oil over medium-high heat. Brown the beef cubes on all sides, then remove them from the pot and set aside.
  2. In the same pot, add chopped onion and garlic, sautéing until softened (about 5 minutes).
  3. Add the water and dissolve the beef bouillon into it. Return the browned beef to the pot.
  4. Stir in the carrots, potatoes, tomato paste, thyme, rosemary, salt, and pepper.
  5. Bring the mixture to a boil, then reduce heat and cover. Simmer for 1.5 to 2 hours until the beef is tender.
    1. Taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley.

Follow Us on Social Media