Classic vegetable broth

soups 762 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0

A recipe for a rich and aromatic vegetable broth that is the main liquid ingredient in many dishes.

Onion - 1 Piece Carrot - 1 Piece Potato - 1 Piece French beans - 4-5 Pieces White cabbage - 1/2 Cup garlic - 1/2 Tbsp. tablespoons of Ginger - 1/2 Art. tablespoons of Salt - 1/2 Art. spoons of Water - 7 Glasses

All vegetables intended for broth should be thoroughly washed and peeled.
Cut onions, carrots, potatoes into small cubes. Chop the cabbage not very finely.
Boil water over medium heat, add salt and pour all vegetables into it. Once the broth has boiled, turn the heat on.
Cook the broth for 15-20 minutes, stirring occasionally, while trying not to crush the vegetables. Strain the finished broth through a fine sieve into a sterile dish and store in the refrigerator, using as needed. However, we strongly advise you to eat a fresh dish on a platter, spreading ready-made vegetables in portions and pouring them with a still warm broth.

A recipe for a rich and aromatic vegetable broth that is the main liquid ingredient in many dishes.

Onion - 1 Piece Carrot - 1 Piece Potato - 1 Piece French beans - 4-5 Pieces White cabbage - 1/2 Cup garlic - 1/2 Tbsp. tablespoons of Ginger - 1/2 Art. tablespoons of Salt - 1/2 Art. spoons of Water - 7 Glasses

All vegetables intended for broth should be thoroughly washed and peeled.
Cut onions, carrots, potatoes into small cubes. Chop the cabbage not very finely.
Boil water over medium heat, add salt and pour all vegetables into it. Once the broth has boiled, turn the heat on.
Cook the broth for 15-20 minutes, stirring occasionally, while trying not to crush the vegetables. Strain the finished broth through a fine sieve into a sterile dish and store in the refrigerator, using as needed. However, we strongly advise you to eat a fresh dish on a platter, spreading ready-made vegetables in portions and pouring them with a still warm broth.