All-purpose vegetable stock
DIFFICULTY
very easy
very easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
1
- 1 collar (approx. 600 g) Soup vegetables
- 1 Tomato
- 2 small onions
- 2 l Water
- 7-10 Tbsp Parsley stems
- 7-10 Tbsp Tomato
- 2 Bay leaves
- 1 TEASPOON Salt
- 1 TEASPOON black peppercorns
- 4 Cloves
Directions
- 1
Clean or peel and wash the soup vegetables and cut them into small pieces. Wash any parsley stalks. Wash and halve the tomato. Onions wash and halve. Roast the cut surfaces in a large pot without fat darkly.
- 2
Pour on water. Add soup vegetables, parsley stalks, tomato, bay leaves, salt, peppercorns and cloves. Bring everything to the boil, simmer for about 30 minutes. Pour through a sieve. Depending on the recipe, continue to use or pour immediately into hot-rinsed twist-off glasses.
- 3
Close the jars tightly.
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