Vegetable broth

Let's prepare all the necessary ingredients. Wash the carrots, peel them with a vegetable peeler. To make the color of the broth more saturated, cut the carrots into pieces. Wash sweet pepper. Cut out the core with seeds and cut the pepper in half. If it is large, only half will be enough. Peel and wash the garlic cloves. Peel the celery root and cut into large pieces. It is better to add too much celery, as it has a pronounced aroma. Peel the parsley roots to make them white.

Transfer the prepared vegetables and roots to a saucepan. Let's add an onion. To make the broth golden, we will not peel the last layer of the husk on the onion.

Add parsley sprigs, clove buds, lavrushka and allspice thoroughly washed under running water, pour the ingredients with purified cold water.

Let's put the pot on the fire. When the water begins to boil, reduce the power of the stove and continue to cook the broth for another 30 minutes. At the end of cooking, add salt to taste. For spiciness, you can add a few rings of chili pepper or hot ground pepper.

Using a sieve with a fine grate or gauze folded several times, strain the finished vegetable broth.

Ready-made broth can be used as a base for soups, sauces and other hot dishes. It can be poured into a glass dish, sealed with a lid and stored for about a week in the refrigerator. Frozen broth can be stored for up to a month, so it is convenient to prepare large portions for future use.
Enjoy your meal!