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
Print Recipe
Pin Recipe Instructions
- Wash, clean and roughly chop all ingredients. Chop the onions and peel the garlic.
- 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.
- 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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