vegetable broth
1 h
Total Time
45 min
Cooking Time
15 min
Preperation Time
Ingredients
| 350 g | Onions |
| 150 g | Celery stalks |
| 1 | Leek |
| 200 g | Parsley roots or parsnips |
| 300 g | Carrots |
| 1/4 | Celeriac |
| 5 | fresh mushrooms |
| 50 g | dried shiitake mushrooms or mixed mushrooms |
| 2 cloves of garlic | |
| 2 | Tomatoes |
| 5 | Allspice berries |
| 10 | White peppercorns |
| 5 | Juniper berries |
| 2 | Carnations |
| 2 | Bay leaves |
| 1 tbsp | rapeseed oil |
| 2 l | cold water |
| Salt | |
| Ground white pepper | |
| 2 sprigs | Thyme |
| 1 sprig | rosemary |
| 3-4 sprigs | Chervil |
| 2 sprigs | flat-leaf parsley |
| 1 sprig | Sage |
| 1 branch | Lovage |
Instructions
Step 1 of 6:
Peel the onions, parsley roots or parsnips, carrots, and celeriac and cut into small pieces. Roughly chop only the light part of the leek. Also cut the celery stalks and mushrooms into pieces. Peel and halve the garlic cloves. Halve the tomatoes as well.
Step 2 of 6:
Sauté the vegetable pieces – without the tomatoes – and the dried mushrooms with rapeseed oil in a pressure cooker, e.g., Fissler vitavit® premium 6.0 ltr., over medium heat for 4-5 minutes until translucent, without letting them brown. Add two liters of cold water. Close the pot according to instructions, set the lid's cooking indicator with the traffic light function to the steam cooking level without pressure, and bring to a boil once over high heat. You can tell it's boiling by the distinct steam plume from the lid. Then turn off the stove. (Wait about 2 minutes before opening the lid – caution, the steam is hot.)
Step 3 of 6:
Briefly toast the spices in a small pot. Remove the lid from the pressure cooker and add the tomatoes and spices to the pressure cooker.
Step 4 of 6:
Close the pot again according to instructions, set the cooking indicator to level 2 (quick cooking level), and bring the pot to a boil with full heat. As soon as the yellow ring appears, reduce the energy supply. When the green ring appears, the cooking time of 20 minutes begins. In a normal pot, let it simmer for about 45 minutes. Afterwards, release the steam from the pressure cooker according to instructions, add the herb bouquet, and let it simmer for another 10 minutes.
Step 5 of 6:
Strain the broth through a sieve and cheesecloth into another pot and bring to a brief boil.
Step 6 of 6:
Finally, season with salt and ground white pepper to taste.
If you let the broth reduce by about a third over low heat, it will become more intense. The broths are excellent as a base for soups, sauces, and other dishes, such as chicken fricassee. They can also be frozen in portions, for example, in an ice cube tray, and thawed as needed.
