Broth

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Soup
Cuisine European
Servings (Default: 8)

Ingredients

  • 3 leeks, large sticks
  • 3 carrot (s)
  • 1 large potato (s)
  • 2 large onions
  • 3 clove (s) garlic
  • 1 piece (s) celeriac, small
  • 1 stick / s celery
  • 2 pack herbs (frozen)
  • 2 bay leaves
  • 1 teaspoon pepper - grains
  • 0.5 teaspoon ½ salt
  • 1 tablespoon olive oil or vegetable oil
  • 3 liters water
Broth
Broth

Instructions

  1. Wash, clean and roughly chop all ingredients. Chop the onions and peel the garlic.
  2. Heat the oil and add the vegetables, fry briefly. Then add 3 liters of water. Add the spices and cook gently in an open pot over medium heat for at least 1 1/2 hours. The liquid is then reduced to approx. 2 liters.
  3. Then drain through a sieve and let cool. The broth can be kept in the refrigerator for approx. 4 - 5 days.

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