Vegetable Stock

Zomos apo Lahanika

Preparation info
  • Makes about

    2½ quarts

    • Difficulty

      Easy

Appears in
The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

  • About

THIS vegetable stock is perfect for cooking rice, bulgur, beans or lentils, for making trahana soup or poaching fish. To further concentrate the flavor, cook it longer to reduce it.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, halved and thickly sliced
  • ½ cup

Method

In a large pot, heat the oil and sauté the onion over medium heat for 6 minutes, or until soft. Add the wine and bring to a simmer; remove from the heat.

Place the onion mixture and all the vegetables and herbs in the pot and add water to cover. Bring to a boil, then reduce the heat to low, add salt to taste and simmer, partially covered, for 1½ hours, or until all the vegetables are ve