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Vegetable broth — a simple step by step recipe with photos

Vegetable broth — a simple recipe for how to cook it with a photo

Vegetable broth, or rather, its preparation is something that you probably had to face, and even more so if you are a fan of vegetable soups. The process is quite long, although not too laborious. However, this problem is easier to solve! It is only necessary to cook the vegetable broth with a margin, and freeze the rest.

In this case, when you are going to cook the soup, defrost the broth will be much faster than boiling it from scratch. Therefore, we suggest you to join us in the preparation of tasty and fragrant vegetable broth.

Below in this recipe will be given detailed step by step instructions with photos. They will make the process of studying the preparation of vegetable broth as simple and clear as possible.


  • Carrot
    (500g)

  • Parsnip
    (500g)

  • Leek
    (2 pcs.)

  • Parsley
    (30g)

  • Pepper Sweet Peas
    (10 pieces.)

  • Celery
    (500g)

  • Bay leaf
    (3 pcs.)

  • Onion
    (3 pcs.)

  • Black pepper peas
    (10 pea)

  • Garlic
    (1 head)

First we will do parsnips. It must first be cleaned. After that, parsnips need to be cut into large pieces.

Next, you will need to do celery. Since in this case we are interested in the root crop, it will need to be thoroughly cleaned. Then celery, as well as parsnip, will need to be cut into large chunks.

Now proceed to the processing of carrots. It must be cleaned and thoroughly cleaned. Then the carrot will need to be cut into large pieces. We draw your attention to the fact that the more carrots will be in our broth, the brighter and more saturated will be its color.

Peel the onions from the husk, and then cut it in half.

Next, let’s do the preparation of leek. It should be very well washed in warm running water and also cut into large pieces (you can even use its green part).

We transfer all prepared vegetables to a deep pan and fill them with three liters of water. Then put it all on the stove, bring to a boil, and then cook over low heat without a lid. If foam is formed, then it must be removed.

After half an hour, after our broth boiled, we will add greens, pepper and garlic to it, and then continue cooking it for at least twenty minutes.

By the end of the cooking process, the broth will absorb the taste of vegetables.

Now you should pull out the vegetables and throw them out. Broth then need to drain.

Please note that in the process of cooking vegetable broth salt was not used, since we plan to make it the basis for other dishes that need to be salted separately.

Before you send the vegetable broth in the freezer, it must be cooled and poured in portions according to specially designed for this package or in any containers.

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