vegetable broth

Step 1 of 6:

 

Peel vegetable onions, parsley roots or parsnips, carrots and celeriac, and cut into small pieces. Roughly chop only the light part of the leek stalk. Cut the celery stalks and champignons into pieces as well. Peel the garlic cloves and halve them. Halve the tomatoes as well.

Step 2 of 6:

 

Sweat the vegetable pieces - without the tomatoes - and the dried mushrooms 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. Seal the pot according to the instructions, set the lid’s cooking indicator with the traffic light function to the unpressurised steaming setting, and bring to the boil once over high heat. You can tell it is boiling by the visible plume of steam from the lid. Then turn off the stove. (Before opening the lid, wait about 2 minutes - 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 the instructions, set the cooking indicator to level 2 (quick-cook level) and bring the pot to pressure over high heat. As soon as the yellow ring appears, reduce the heat. When the green ring appears, the cooking time of 20 minutes begins. In a regular pot, simmer for about 45 minutes. Then release the pressure cooker according to the instructions, add the bunch of herbs and simmer for another 10 minutes.

Step 5 of 6:

 

Strain the broth through a sieve and cheesecloth into another pot and bring briefly to a boil.

Step 6 of 6:

 

Season to taste with salt and ground white pepper.

If you let the broth reduce (simmer down) by about a third over low heat, it becomes more concentrated. The broths are excellent as a base for soups, sauces, and other dishes, such as chicken fricassee. They can also be frozen in portions, e.g. in an ice cube tray, and thawed again as needed.