Vegetable stock

Ingridients:

• salt, 1 pinch
• bay leaf, 1 pinch
• pepper, 1 pinch

• corns of allspice, 1 pieces
• onion , 0.5 pieces
• soup vegetables , 20 dkg.
•  

Art of preparing

Wash precisely root vegetables – best with brush – under running water. Then peel tiny, rinse them, cut along beginning from the ticker end, or cut in pieces, later put in to hot water (6 glasses), salt and boil under cover on big fire, then on small fire. Rinse onion, peel it and add to stock. When vegetables are semi-soft, add washed and cleaned cabbage ( but not to every soup ) and wash leek precisely ( cut green leaves to half ). Add spices to taste. Strain out soft vegetables, mince them , put in to soup or use to preparing salads. To tomato soups, vegetable soups or barley soup you can mince soup greens before putting in to water.