Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 4 carrot (s)
- 1 celeriac, approx. 500 g
- 8 parsley root (s), approx. 400 g
- 2 leeks
- 500 g mushrooms
- 8 tomato (s)
- 1 tablespoon rapeseed oil
- 4 sprigs thyme
- 2 sprigs rosemary
- 4 bay leaves
- 20 black peppercorns
- 8 grains allspice
- 8 liters water
- 8 onion (s)
Print Recipe
Pin Recipe Instructions
- Cut the root vegetables into small pieces and fry them briefly with the rapeseed oil, then deglaze with a little water. During this time, cut everything else apart from the onions and add them. Pour in the rest of the water. Now halve the unpeeled onions and add them. Put the spices in a spice bag and add. Simmer on low heat for a good 2 - 2.5 hours. Skim off the foam every now and then. Finally, put everything through a sieve and freeze or preserve.
- I wake up the broth in 500 ml glasses.
- Tip:
- If you like, you can add a good bottle of dry white wine to refine it.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below