Basic Stocks

Making your own stock is easy and essential for preparing really good soup. It deepens the flavors. When using only water, a soup often remains quite flat. There are, of course, many shortcuts available that can be used to flavor soup just as well, such as ready-made stocks or bouillon cubes. You can always opt for that, of course, and it’s a lot faster, but it can also get pricey and often these can contain a lot of additives that you don’t necessarily want in your soup. Making your own stock results in a healthier product, is a lot cheaper and tastier, and is also fun to do.