Vegetable Broth

Vegetable Broth

This is the base for many soups and dishes – broth! Check out which vegetables to combine to get an incredibly tasty essence.


  • Onion, 1/2
  • Garlic clove, 2
  • Celery, 1/4
  • Bay leaf, 2
  • Carrot, 2
  • Parsley, 20g
  • Brown mushrooms, 3
  • Black pepper, a pinch
  • Parsley root, 1
  • Savoy cabbage, 20g
  • Leek, 1/2
  • Celery stalks, 100g
  • Salt, a pinch
  • Dried tomato, 4
  • Fresh dill, 25g
  • Water, 1 liter
  • Black peppercorns, 1 teaspoon


Step 1: Prepare the Vegetables

Peel and chop the carrots, parsley, and celery root, then place them in a pot.

Wash the Savoy cabbage, celery stalks, mushrooms, leek, parsley bunch, and dill, and add them to the pot. Finally, add peeled garlic cloves, dried tomatoes, and finely chopped and dry-roasted onion to a golden color.

Step 2: Cook the Broth

Cover everything with water, add peppercorns, and bay leaves. Place the pot over low heat, cover it with a lid slightly ajar, and simmer for about 4 hours.

Step 3: Strain and Season the Broth

The broth should not boil vigorously – it will become cloudy. Strain everything when the vegetables become soft. Season the broth with salt and pepper.

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