Roasted vegetable broth is an interesting alternative to traditional broth cooked with raw ingredients. Thanks to prior baking, the vegetables acquire a caramel aroma and the soup becomes more expressive and fragrant.
Before you start cooking, prepare all the necessary products. Roasting vegetables brings out their natural sweetnessso it is not worth skipping any of the list below. Ingredients:
- 1 onion,
- 2 leaves of white cabbage,
- 2 bay leaves,
- 2 medium parsley,
- 2-3 liters of water,
- 4 large carrots,
- 5 tablespoons of olive oil,
- 6 chicken drumsticks,
- a piece of pork or beef,
- a piece of leek,
- a piece of celery,
- a few grains of allspice,
- a bunch of parsley,
- salt and pepper to taste.
This combination will make the broth more than just delicious aromaticbut also beautifully golden i slightly sweet. Baking allows the ingredients to release their best flavor notes.
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Place all vegetables and meat on a baking tray lined with baking paper. Sprinkle them with salt, pepper and drizzle with olive oil. Place in the oven preheated to 180 degrees Celsius (fan convection) and bake for about an hour. Once the ingredients are golden brown, place them in a large pot. Add bay leaves, allspice and a bunch of parsley, then pour water over everything. Cook over low heat for another hour until the flavors combine and form a deep, aromatic brew. Serve with your favorite pasta and chopped parsley.
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