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