Vegetarian broth

Vegetarian broth

Vegetarian broth made with a 2-hour cooked vegetable stock (carrot, onion, parsley root, leek, celery, and garlic), mushrooms, and dried porcini.


  • 1 large carrot
  • 1 parsley root
  • Piece of celery
  • 1 large onion
  • 1 clove of garlic
  • 1 small leek
  • 500 g mushrooms
  • 10 g dried porcini
  • Bunch of parsley
  • 1 tomato or 2 canned peeled tomatoes
  • 2 liters water
  • 1 teaspoon olive oil
  • Spices: 2 teaspoons salt, several peppercorns, 2 bay leaves, 4 cloves, 0.5 teaspoon coarsely ground pepper
  • 200 g pasta


In a large pot, place: peeled and cut carrot and parsley root into 3 pieces, celery peeled and cut into 2-3 pieces.

Add peeled and thinly sliced onion, garlic clove, and thoroughly rinsed leek (cut in half and rinse between layers).

Add washed and thinly sliced mushrooms, dried porcini, and half bunch of parsley.

Add halved tomato or peeled tomatoes from the can.

Pour in water and bring to a boil. Meanwhile, add olive oil and all spices.

Once boiling, reduce heat, cover the pot, and simmer for 2 hours, stirring occasionally.

Strain the broth through a sieve and serve with cooked pasta, sliced carrot from the broth, and pieces of dried mushrooms. Garnish with fresh parsley.

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