Vegetable broth

Thoroughly clean and rinse all the vegetables:

• parsley root (1 piece);
• celery root (½ piece);
• carrots (2 pieces);
• green peas (1 cup);
• kohlrabi or turnip (1 piece);
• onions (2 pieces);
• leeks (2 stalks);
• parsley (1 bunch).

Then place the chopped ingredients in a pot and cover with cold water (2 liters).

After that, put the pot on medium heat and bring to a boil.

Once the broth boils, reduce the heat and continue to simmer for about 40 minutes.

During cooking, you can add salt to taste.

When the broth is ready, carefully strain it, pressing the vegetables.

If desired, the broth can be frozen for later use.