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INGREDIENTS
- 440 g peeled carrots
- 200 g peeled celery
- 200 g peeled parsley root
- 400 g washed white part of leek
- 400 g peeled onion
- 100 g small mushrooms
- 200 g washed tomatoes
- 20 g flat-leaf parsley
- 10 tablespoons sunflower oil
- 6 large sprigs of thyme
- 3 whole allspice berries
- 8 whole black peppercorns
- 1 bay leaf
- 1 teaspoon salt
INSTRUCTIONS
- 1Grate carrots, celery, and parsley root coarsely. Cut the leek lengthwise into quarters and then slice them into 0.5 cm thick pieces. Finely chop the onion, mushrooms, and tomatoes. Coarsely chop the flat-leaf parsley.
- 2Heat oil in a pot over high heat and add the grated carrots, celery, and parsley root. Sauté for 2 minutes, stirring frequently. Reduce heat to medium, add leek, onion, mushrooms, and tomatoes, and sauté for 8 minutes, stirring frequently.
- 3Pour in cold water and bring to a boil. Reduce heat to below medium, skim off any foam that forms on the surface with a ladle and discard it. Add flat-leaf parsley, thyme, salt, and spices, reduce heat to minimum, and simmer uncovered for 45 minutes. Do not stir!
- 4Strain the finished broth through a fine sieve into a clean pot and cool it as quickly as possible by submerging the pot in a sink filled with ice water. Skim off and discard any fat from the cooled broth.
Tip
Vegetable broth loses its freshness with prolonged boiling. It also loses it when frozen, unlike other broths. For home use, if necessary, it can, of course, be frozen.
Do not salt the broth at all – or only as indicated in this recipe. You can always salt the specific dish later when using unsalted broth.
The finer you chop the vegetables, the more they will impart their color and flavor to the broth. The broth will therefore be stronger.
If you reduce the finished broth by a third, it will gain a stronger flavor.
Always cook the broth uncovered over the lowest possible heat and NEVER stir it. It would become cloudy, and much of the flavor would remain in the sieve when straining.
You don't have to sauté individual ingredients. You don't have to grate root vegetables; you can cut them into small cubes. Then continue the recipe by adding cold water. Such a broth may not be as strong, but it might be more suitable for some dishes. But as they say: "Even the weakest broth makes a dish better than just spring water."
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef