Summary

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

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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.