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- Water 2 liters
- 2 carrots
- Parsley root 1 piece
- Celery 1/4 pieces
- Cabbage large piece
- Leek 1 piece
- Onion 1 piece
- Bay leaf 2 pieces
- Allspice 3 peas
- Black pepper 4 peas
- Lovage several dried or fresh leaves
- Salt to taste
- Main Ingredients: Onion, Celery
Knife, pan, board, burner
Step 1: prepare the vegetables.
Peel the carrots, celery and parsley and cut them into large pieces across so that they fit easily into the pan. At the leek, separate the white part from the green.
Remove only the topmost husk from the onion. Scorch the onion with a burner.
Step 2: cook the vegetable broth.
Put the carrots, parsley root, a piece of cabbage, the white part of the leek in the pan and fill with water. Bring to a boil under the lid. Add onions, bay leaves, allspice and black pepper, cover the pan again and simmer over low heat. 1,5 hours.
Per 20 minutes add lovage and green leek to the end of cooking.
Salt to taste in the end.
Step 3: serve a simple vegetable broth.
The broth must be filtered, and then use it for cooking.
The vegetable broth cooked according to this recipe turns out to be rich and aromatic.
Enjoy your meal!
- You can store the finished vegetable broth in the refrigerator for no more than 2 weeks.