Vegetable Broth

Name: Vegetable Broth (Warzywny bulion)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 1½ quarts (1.5 L)
Cuisine: Polish
Ingredients: 3 whole cloves; 2 medium carrots, halved; 3 bay leaves; 1 celery stalk, halved; 3 tablespoons (45 g) unsalted butter; 1 medium onion, unpeeled, halved through the root; 3 medium parsley roots or parsnips, halved; ½ teaspoon allspice berries; 1½ teaspoons fine sea salt; 1 teaspoon black peppercorns; 2 whole garlic cloves, peeled

Warzywny bulion

Preparation info

Makes
1½ quarts

Difficulty
Medium
Ready in
1 hr 30

Appears in

Fresh From Poland

By Michał Korkosz

Published 2021

About

It might seem basic, but this is the most important soup recipe in this book. Broth is a fundamental base of nearly every soup—but it can be used for so much more. Eat on its own or with pasta, or use this broth—rich in flavor but not too aggressive—in all of the following recipes for guaranteed success.

Ingredients

3 tablespoons (45 g) unsalted butter
3 bay leaves

Europe
Poland
Eastern Europe
Vegetarian
Soup
Gluten-free

Method

Melt the butter in large pot over medium heat. Cook stirring often, until it starts to turn dark amber, about 5 minutes. Add the bay leaves, cloves, peppercorns, and allspice. Stir occasionally, until fragrant, 1 to 2 minutes.
Add the onion, cut side down, to the spiced butter. Add the garlic, carrots, parsley roots, celery, and salt and cook, stirring occasion