Vegetable Stock Basic

Summary

Ingredients

For the broth:

• 100 g onion (s)
• 100 g leeks, only the liht or sprin onions, sprin onions
• 50 g carrot (s)
• 50 g celeriac
• 50 g parsley root (s)
• 60 g tomato (s)
• 50 g white cabbae, optional
• 1 tablespoon vegetable oil, e.g. rapeseed oil
• 2.4 liters water
• 1 teaspoon, leveled salt

For the spice mix: (spice sachets)

• 3 juniper berries
• 2 bay leaves
• 2 allspice grains
• 5 stalks parsley, optional if available

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Instructions

1. The following materials are required: 1 cutting board, 1 sharp knife, 1 pot with 3 liters capacity, 1 tea egg, 1 sieve and a strainer or a fine, white, clean tea towel.
2. Wash and clean the vegetables, except for the onions. In this case, cleaning means removing everything that is inedible or tasty. The onions are only peeled and cleaned. Roughly chop all the vegetables.
3. Set up and heat a sufficiently large saucepan, then add the oil and sweat the onions. Gradually add the root vegetables and tomatoes and sauté them. So everything except the white cabbage and the leek. Now deglaze the approach with water and fill up. Depending on your taste, you can also use a mild white wine here. I do without it here because I like to use this broth to fill up soups, sauces or fish dishes and wine does not always look good. Now add salt, bring everything to a boil and simmer for about 10-15 minutes.
4. The spice sachet is prepared in the time it takes to boil. You can also have a tea here.
5. After boiling, hang the spice sachet in the liquid and add the persilian stalks, leek and cabbage. These are only added now because we avoid unnecessary bitter substances (chlorophyll / leafy green) from being cooked out of the vegetables. Now let the vegetables stand for 30 minutes in the pot closed with a lid. This means that the stove top is set to the lowest level. If you still cook on gas, I advise you to simply turn on the pilot light and let it steep for 15 minutes longer.
6. Season the almost finished broth to taste. When the taste pleases, pour the broth through a sieve lined with a cloth. If not, let it steep further or season with a little salt.
7. On average, you get 2 liters of clear vegetable stock, so one serving is 200 ml. This recipe is a modification of my gastronomy recipe, which is designed for 10 L, i.e. 50 servings.
8. Now you are free to use the broth immediately or, as I usually do, to freeze it in portions for later.
9. It is always helpful to have some broth or, as cooks call it, aids in stock. This makes meal planning and cooking easier. In addition, the brewing can be produced on the side, while the brewing takes place, other things can be done, e.g. washing up, peeling potatoes, etc.
10. Last tip, you don`t necessarily have to buy the ingredients for broths separately. If you have carrot peels, leftover onions, or the like, don`t throw them away. Freeze them and when you`ve got enough together, the broth boils. Broths are actually the classic when it comes to recycling leftovers. Or as my teacher always said: There is no waste in the kitchen, everything can be processed.

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