John Myers
Contents
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Ingredients
- 300 g Onions
- 10 g Garlic
- 400 g Leek
- 400 g Celery root
- 200 g Celeriac
- 600 g Carrots
- 400 g White cabbage
- 1 huge Kohlrabi
- 4 piece Parsley root
- 4 piece Tomatoes
- 50 g Parsely
- 2 piece Bay leaf
- 10 piece Black pepper
- 3 piece Cloves
- 5 piece Clove pepper
- 1 g Dried thyme
- 1 g Dried marjoram
- 40 g Salt
- 100 ml Rapeseed oil
- 6 liter Water
Instructions
- Clean and dice the vegetables.
- Use the tea bag to make a spice bag from bay leaf, pepper, cloves, clove pepper, thyme and marjoram.
- Sauté the onions, leeks and garlic in the rapeseed oil.
- Add the remaining vegetables and parsley and sauté.
- Add the water and the spice sachet and bring to the boil.
- Let simmer for 1 hour and skim off again and again.
- Pass through a strainer and you're done.
Boiling down
- Pour the stock into preserving jars (here 250 ml jars) and boil at 90 ° C for 40 minutes.
- In this way I always have a beef stock available and do not have to use ready-made products (Maggi etc.) I do the same with vegetable broth, chicken broth, tomato sauce etc. see photo.
Nutrition
Serving: 100gCalories: 20kcalCarbohydrates: 1gProtein: 0.3gFat: 1.6g
