Hi,

In my part of America the soup isn't all that great but since I've been here I just can't get enough! I wanted to try to make some of the soups I've tried here but I'm having a hard time finding beef or chicken stock in the grocery stores. In general does anyone know what section it should be in at the grocery store or maybe a brand that is good...


Thanks!

Knorr and Maggi are the leading brands here,though the 'own' brands of Coop and Migros are also ok and palatable
The stock cubes ( called rinds bouillon de boeuf/ or hühner bouillon de poule) are usually stocked in the aisles with the other condiments such as salt and pepper and the ready made sauces and soups and stuff like that.
You can get it in cubes or in granulated form.

If you want to push the boat out and make a light soup with some cut up veggies floating in it then buy FOND de boeuf or Fond de Poule

You could try to leave out the chicken/beef stock altogether, and simply use water. Another possibility is to use a vegetable broth that you can easily make yourself in about 45 minutes... This might result in a much cleaner tasting soup, with a lot less sodium, e-numbers, etc... As for making a quick beef stock, you can look for a product called Liebig Estratto di Carne...this is a very thick concentrate of 100% beef (no additives). Simply dissolve a spoon into 5 dl of boiling water (like making tea) and voila...instant beef stock with a strong flavor. Warning...this product is expensive...about CHF 15 for 50 gr. at Schwarzenbach in Zürich...It should be enough to make roughly 4-5 liters of stock, depending on your taste.

Good Luck,
Jack

Try to go to an Italian deli and look for a brand called "Star", with a glamorous lady on the box, holding a spoon. My favourite.

What's the best way / vegetables to make a vegetable stock? I have been using bullion cubes, but they're so salty and full of gunk...

Here's my favorite way of making a tasty vegetable stock... I use this stock for a variety of recipes, or to simply enjoy on its own...

good luck,
Jack

This sounds very nice. I will definately try it. I agree with evilshell that stocks here are very salty ( and everything else ). Thanks!!

Wow, that looks wonderful. So when is your cookbook coming out?