Vegetable Broth

Warzywny bulion

Preparation info
  • Makes

    1½ quarts

    • Difficulty


    • Ready in

      1 hr 30

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

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.


  • 3 tablespoons (45 g) unsalted butter
  • 3 bay leaves


  1. 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.
  2. Add the onion, cut side down, to the spiced butter. Add the garlic, carrots, parsley roots, celery, and salt and cook, stirring occasion