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Salted vegetables for vegetable broth

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Ingredients for 1 servings:

  • 3 ½ kg soup vegetables and herbs
  • 500 g salt

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

fresh ingredients, no additives (glutamate, flavors, etc.)

Suitable vegetables include leeks, celery, parsley root, carrots, and spring onions; herbs include parsley, chives, dill, basil, oregano, and lovage. Mix according to the season and your personal taste. Chop the vegetables and herbs in a food processor and mix well with the salt. Let them sit for a while, then mix well again, press firmly into clean screw-top jars, and seal them tightly. The salted vegetables are the basis for vegetable broth and an ideal seasoning for other soups, sauces, meat doughs, and salads. We can’t live without them anymore! If tightly closed and stored in a cool place, the jars will keep for months. Makes about 12 average-sized jars. I often give the jars as gifts, and they are enthusiastically received!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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