In my freezer, there’s a bowl where I collect vegetable leftovers such as the stems of cabbage, ends of carrots, herb stems and whatever else falls off while chopping. These leftovers are suitable for making vegetable broth which looks and tastes different every time.
Ingredients for 750 ml broth:
Vegetable scraps (2 kg)
Water (2.5 liters)
Onions (2 pieces)
Garlic cloves (2 pieces)
Oil for sweating
Bay leaves (2), cumin seeds (1 pinch), juniper berries (3)
Instructions
Cut the onions, peel the garlic cloves, and sauté together in oil until a brown residue forms on the bottom of the pot.
Now, add the frozen vegetables to the pot and rinse with water.
Then, let the broth simmer for about 2 hours over medium heat with the lid half open.
Then it can be drained through a sieve.
The vegetable broth lasts in the refrigerator for about a week. If you want to store it longer, reduce it.
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