2020-08-13 / test@t

Vegetable broth

Vegetable broth
  • 1 large carrot
  • small stalk of leeks
  • 1 celery stalk with herbs
  • half sweet pepper
  • 1 small tomato
  • 1 medium champignon
  • 1 small parsley root
  • 3-4 peas of black and allspice
  • 2 cloves of garlic
  • a few sprigs of parsley
  • salt (about 1/2 tablespoon)
  • for 1.5 l of broth


Step 1
Wash and peel the vegetables, rinse the leek thoroughly from the sand. Chop vegetables at random and place in a saucepan.
Step 2
Pour 1.5 liters of cold drinking water and put on high heat.
Step 3
Bring to a boil, remove foam, add parsley, peppercorns and salt, reduce heat. Cook, covered, 20 minutes.
Step 4
Remove from heat and let the broth sit under the lid for 30 minutes, then strain through a sieve or colander covered with gauze.
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