Summary

Ingredients

• 1 ½ liters cold water
• 1 medium carrot (s), approx. 25 g
• 0.25 ¼ celeriac, approx. 250 g
• 0.5 ½ leek stick (s), the green part it
• 2 stalks leaf parsley
• 2 medium onion (s), approx. 150 g
• 3 clove (s) garlic, fresh
• 2 shiitake mushrooms, dried
• 2 bay leaves, as fresh as possible
• 1 sprig rosemary
• 1 sprig (s) thyme
• 5 juniper berries
• 5 allspice grains
• 5 grains black pepper, alternatively 1 long pepper
• 1 teaspoon, heaped sea salt
• 1 teaspoon, heaped sugar
• 1 tablespoon soy sauce

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Instructions

1. Before you start preparing the stock, you have to chop it up. To do this, clean the carrot and cut it into fine cubes. The same goes for the celery. Divide the leek lengthways and then cut into fine half rings. Just rinse the leek in the sieve under running water because it likes to be very sandy. Finely chop the parsley including the stems (lots of flavor!). Peel the onion and cut into fine cubes. Do not throw away the peel of the onion! Clean the garlic cloves and cut into medium-fine cubes. Finally cut the shiitake mushrooms into slices.
2. Put the carrots, celery, leek, parsley, onions and garlic in a saucepan, pour in the cold water and add salt, sugar and soy sauce.
3. Now put herbs, spices, mushrooms and onion skins into a large spice “egg”. The peel of the onion gives the fond a beautiful amber color. Lightly press the juniper berries and allspice grains with the flat side of the knife. Instead of the spice egg, single-use tea filters, which are tightly closed at the top, also work.
4. Now hang the herbs and spices in the pot and bring everything to the boil. Now reduce the temperature and let the brew simmer gently under the lid for one to one and a half hours.
5. Then take out the spices and herbs. Pass the brew through a sieve that is fine enough for the vegetable pieces. Save the vegetables. To clear the stock of fine suspended matter, I use a permanent stainless steel filter that is actually intended for coffee. A normal coffee filter will of course also work.
6. Now I use the stock either to refine or season other dishes, as a soup base, to cook Maultaschen or simply to drink.
7. I seal the unneeded quantities in several vacuum bags and store them in the freezer so that there is always vegetable stock in the house. Filled hot in a glass with a screw cap, the stock will keep in the refrigerator for at least four weeks.
8. Tip:
9. In many recipes, the vegetables are only roughly chopped before preparation and then thrown away afterwards. I always cut the vegetables finely because more surface area means more flavor is given off. There are many uses for the diced vegetables. Mixing it with cream cheese and seasoning it with a spicy flavor makes a great vegetarian filling for homemade ravioli. If you use the stock for cooking z. If you use Maultaschen, for example, a tablespoon of diced vegetables is a nice additional filler. Or as an addition to the scrambled eggs, or, or, or Imagination is required.