Summary

Ingredients

• 1 tablespoon olive oil
• 1 large onion (s)
• 1 clove garlic
• 2 liters water
• 3 carrot (s)
• 1 leek
• 0.25 ¼ tuber / n celery
• 7 beetroot
• 1 bunch parsley
• 1 bay leaf
• 6 allspice
• 5 tablespoon vinegar
• 5 tablespoon pepper
• 2 teaspoons salt
• 1 teaspoon sugar

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Instructions

1. Roughly chop the onion and garlic and fry in the olive oil. Clean and roughly cut the carrots, leek, celery and beetroot. Add the water, the rest of the vegetables, the whole herbs and the spices. Simmer closed for 90 minutes. Then pass the broth through a sieve and season with salt, pepper, sugar and vinegar as desired. It is best to let it steep for a day.