Vegetable stock
Our homemade vegetable stock refines soups and sauces.
45 Min.
Gesamtdauer
15 Min.
Arbeitszeit
Zutaten für 4 Personen
2 onions
1 garlic clove
2 carrots
1 leek
1/4 celery root
2 tomatoes with stalk
1/2 bunch parsley
2 sprigs thyme
2 bay leaves
2l cold water
salt
sugar
Zubereitung
- Quarter the unpeeled onions and place in a large pan.
- Press the unpeeled garlic with the back of a knife and add to the onions in the pan.
- Roughly chop the washed carrots and add to the pan.
- Halve the washed leek, wash, roughly chop and add to the pot.
- Roughly chop the washed celery and add to the pot.
- Add the tomatoes with their stalks, the whole parsley, the sprigs of thyme and the bay leaves to the pan.
- Fill the pan with approx. 2 liters of cold water, season with salt and sugar and simmer for approx. 30 minutes.
- Season the stock to taste with salt and sugar.
- Strain the stock through a sieve into a clean pan.
UNser TIPP
The vegetable peelings contain colorants and flavorings that are good for the broth – so don’t peel them! Almost all other vegetable trimmings that are left over from cooking can also be added to the stock: e.g. zucchinis, mushrooms, celery, parsley root. The same applies to herbs, which can be varied. A quick meat stock is made by adding meat trimmings: beef for beef stock, chicken for chicken stock, etc.
