Summary

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)

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Instructions

1. 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.
2. I wake up the broth in 500 ml glasses.
3. Tip:
4. If you like, you can add a good bottle of dry white wine to refine it.