All-purpose vegetable broth

For 1 1 3⁄4 liters
  • 1 Bund (approx. 600 g ) Soup vegetables
  • 1 Tomato
  • 2 small onions
  • 2 l water
  • Parsley stalks
  • Tomato
  • 2 Bay leaves
  • 1 TL Salt
  • 1 TL black peppercorns
  • 4 Cloves
45 minutes
very easy
1.
Clean or peel the soup vegetables, wash and roughly cut into small pieces. Possibly. Wash the parsley stalks contained. Wash the tomato and cut in half. Wash and halve the onions. Roast the cut surfaces until dark in a large saucepan without fat.
2.
Pour in water. Add the soup vegetables, parsley stalks, tomatoes, bay leaves, salt, peppercorns and cloves. Bring everything to the boil, simmer for about 30 minutes. Pour through a sieve. Depending on the recipe, continue to use or pour immediately into twist-off glasses that have been rinsed with hot water.
3.
Close the jars tightly.

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