How To Make Bouillon Cubes

Homemade vegetable bouillon cubes and powders are made by boiling vegetables in water until tender. Then, you strain out the liquid and freeze it into cubes or dry it into powder. Vegetable bouillon cubes and powders are great for adding flavor to soups, stews, casseroles, and more!

Stock cubes are easy to make and cost very little. You can use any kind of vegetables you like. This recipe uses mostly pantry ingredients. A single batch can last months. It can be customized to suit whatever you’re cooking.

What Are Bouillon Cubes?

Bouillon cubes are a type of seasoning made by boiling down meat or vegetable stocks. They’re usually used as a base for soups, stews, sauces, gravies, and other dishes. Bouillon cubes are available in many different flavors, including beef, chicken, seafood, and veggie. Some brands include MSG, while others do not.

Bouillon cubes are made by boiling meat stock until it thickens. These cubes are made from vegetable stock. Vegetable cubes are made from vegetables.

Bouillon cubes are used as a base for soups, stews, sauces, gravies, etc. Vegetable cubes are used as a substitute for meat. Bouillon cubes are available in different flavors.

The Bouillon Cube Ingredients

There are four main ingredients to making vegetable bouillon cubes: veggies, spices, fat, and salt. You need to add oil to preserve the cubes.

Optional Add Ons 

You may use whatever vegetables you want as long as you don’t add any other ingredients. Parsnips, fennel, and sun-dried tomatoes are great choices. Mushrooms and mushroom powder are also great options.

Nutritional yeast is a great source of protein and B vitamins. Feel free to experiment with other herbs and spices.

Tomatoes contain lots of water, but very few nutrients. You need to use tomato paste to make your sauce more flavorful.

How To Make Bouillon Cubes And Powder

Wash the vegetables well. First, wash the veggies well. I like to soak them in a water bath, for a few minutes to remove any residue (especially when you use organic produce, which can contain residue soil/sand), scrub them lightly and then dry them.

Homemade Bouillon Cubes 


Homemade stock is made using meat-based stock. It’s cooked down until it reduces into a thick sauce. It’s usually served as a base for soups and stews.

Skim the fat before serving.Homemade bouillon is made by boiling down stock until it reaches a syrupy consistency. To avoid burning the stock, it’s important to reduce it slowly

 On average, a gallon of broth will reduce to about 1/2 cup of liquid soup. You’ll be able to tell if your stock is done because it will thicken up into a smooth sauce.

Set a loaf pan with plastic wrap. Pour cooled sauce into the pan. Place in the refrigerator overnight. Cut into squares. Invert the brown jello on a board, peel off the plastic wrap, and slice into squares. Package in zip-lock bags or small jars. Store refrigerated for up to two months or frozen for up to one year.

Fast Facts

Chicken, beef, vegetables and lamb are common ingredients used in soups, sauces, broths and curries. These ingredients are available in stock cubes or broth cubes. Chicken, beef, vegetables, and lamb may be stored in the refrigerator for up to two years.

History Of Bouillon Cubes

Bouillon cubes are basically dehydrated stock packaged in an easy to use block form. Typically this type of food is made up of dried meat and/or vegetables.

The seasoning depends on what company is making them, and the top providers are Maggi, Knorr, and OXO, who all started the trend of Bouillon Cubes in the early 1900s, and now make them in over 100 countries around the world.

Bouillon cubes are typically used to add flavor to soup or sauce, as a substitute for Stock, and to thicken a curry.

Bouillon cubes were invented in Switzerland in 1908. In 1910, British company OXO produced its own version of the bouillon cube, followed by German company Carl Heinrich Theodor Körner in 1912. Since then, these three companies make most of the world’s soup cubes.

Bouillon cubes are a staple ingredient in many cuisines around the world. They’re used as a base for soups and stews. Maggi is the most popular bouillon cube brand in India. Knorr is a popular bouillon cube brand used in Mexico.

Bouillon Cubes Vs Bone Broth

Bouillon cubes are convenient, easy-to-make alternatives to traditional stocks and broths. They are made from dehydrated stock or meats, and can be used to make soups, stews, and sauces.

A box of bouillon cubes can fit in the back of your kitchen cabinet, while a cup of bone broth requires refrigeration or freezing.Bouillon cubes are saltier than bone broth.

 Bone broth is more flavorful than bouillon cubes. Bouillon cubes are usually made with MSG and spices. Bone broth is made with less ingredients than bouillon cubes.


Bouillon cubes are usually made from dehydrated meats, but some brands use vegetables instead. Beef bouillon is the most popular variety, followed by chicken and then vegetable. Lamb bouillon is rarer than the others.

Bouillon Cubes Uses

Bouillon cubes are used to give dishes extra flavor. They come in different sizes and shapes. Some people grate them into a powder form to use as seasoning. Instant noodles often contain a powdered bouillon cube.

Leave a Comment