Vegetable broth

Ingredients

Pastenac (root) 500 g

Celery (root) 500 g

Carrots 500 g

Onions 100 g

Leeks 2 pcs

Garlic 1 head

Bay leaves 3 pcs

Black peppercorns 10 pcs

Water 3000 ml

Parsley 30 g

Wash and dry the vegetables. Peel and chop the parsnips, carrots, onions, and celery into large pieces.

Use only the green part of the leek. Pour three liters of water over the vegetables and bring to a boil. Cook for 30 minutes. Don't forget to skim off any foam with a slotted spoon! :)

Take the parsley, garlic (peeled), bay leaf, allspice, and black peppercorns. After half an hour, add the vegetables to the broth and simmer for another 20-30 minutes.

Remove the vegetables and strain the broth.

Enjoy!