Vegetable broth is the basis of many dishes. It can be the base for soups, sauces, stews or risottos. It can be consumed fresh, but can also be frozen. Find out how to make vegetable bouillon.


  • 2 liters of water
  • 3 smaller carrots
  • 1 small onion
  • medium parsley root
  • a piece of celery root – the size of a tangerine
  • piece of leek – 10 cm section
  • fresh parsley
  • 1/3 bulb of garlic
  • 3 celery stalks
  • two dried mushrooms
  • spices: 2 bay leaves, 3 grains of allspice, a teaspoon of peppercorns, a tablespoon of salt


Preparation is trivial. Just put all the above ingredients in a pot, pour 2 liters of water and cook over low heat for an hour. The most important rule when cooking broth is that it should boil slowly. To speed up the cooking process, you can cut the vegetables into smaller pieces. In the end, it should be flavorful and its consistency should be uniform. If not used in its entirety, it can be frozen and stored for about two weeks.


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