Homemade soup seasoning

Ingredients for 1 servings:

• 1 kg carrot(s)
• 1 celeriac
• 4 onions
• 3 stalk(s) leeks
• 4 cloves garlic
• 500 g salt
• 1 bunch of parsley
• 1 bunch lovage

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

After cleaning and peeling (if necessary), all the vegetables are finely grated in a food processor. Some people like it a bit “mushy,” others more coarsely. But it shouldn’t be too coarse. I opted for “grating threads,” similar to grated carrots. If you like, you can vary the flavor: with or without garlic, chili, etc. I had 2.5 kg of vegetables and added 500 g of salt. I got 6 full preserving jars. Regarding the salt: It can be coarse salt, but I used fine salt. The grated vegetables themselves are relatively dry, but if you add the salt, they absorb water very quickly, which is how it should be. You need to use that much salt, as it preserves the soup’s flavor. Finally, add the chopped herbs and stir in. Pour the mixture into boiled preserving jars and screw on the lids tightly. Store in a cool, dry place. It doesn’t necessarily have to be stored in the refrigerator; I also have some jars in the cupboard, and the cellar is fine, of course. Some say the soup seasoning will keep for 6 months, but honestly, I’m a little more cautious. But I think it’ll definitely last 4 months. Although I’ve never let it get that far; it simply tastes too good and goes with everything: soups, casseroles, sauces, pizza sauces…