Vegetable broth
10 servings
60 minutes
Vegetable broth is a reliable and classic base for a huge number of dishes. The broth can become a soup, or it can become a sauce, it is great to cook potatoes and vegetables in it, or it is interesting to cook porridge on it. This recipe for a basic vegetable broth assumes that you have onions, carrots, celery - both the stem and the root, tomatoes, the green part of the leek and a simple set of herbs. And we would also like to remind you that you can safely throw vegetable scraps left over from cooking other dishes into the broth - this way you will save food and make the world a cleaner place.
1
Prepare vegetables for the broth. Wash the carrot and cut it into large pieces.
- Carrot: 2 pieces
2
Cut the celery stalks into the same pieces.
- Celery stalk: 2 pieces
3
Cut the onion in half without peeling.
- Onion: 2 heads
4
Cut the tomato in half.
- Tomatoes: 1 piece
5
Cut the celery root randomly.
- Celeriac: 100 g
6
Place the prepared vegetables in a pot, add whole garlic cloves, the green part of leeks, parsley, thyme, bay leaf, black and allspice.
- Garlic: 3 cloves
- Leek green tops: 1 piece
- Parsley: 3 sprigs
- Thyme: 3 sprigs
- Bay leaf: 2 pieces
- Black peppercorns: 7 pieces
- Allspice berries (whole): 5 piece
7
Fill with cold water, place on high heat and bring to a boil. Reduce heat and cook for 30-40 minutes.
- Water: 3 l
8
Strain the prepared broth through a fine sieve.
