INGREDIENTS

For a large pot, I took:
2 medium carrots
1 tomato
1 red bell pepper
2 medium onions
3 cloves of garlic
leek white part
7-10 parsley stalks
7-10 pieces sun-dried tomatoes
5 tablespoons refined olive oil
1 cinnamon stick
2 bay leaves
a pinch of nutmeg
10 black peppercorns
10 allspice peas
3 cloves
salt

HOW TO COOK

Cut 1 onion, 1 carrot and pepper into pieces, brush with olive oil and bake in the oven until a beautiful color :)

I baked for 15-20 minutes at 180 degrees.

Cut the second carrot and tomato, cut the garlic into halves. Cut the leek in half. Stick a clove into the onion.

Send all vegetables (including baked), parsley and sun-dried tomatoes to a pot of cold water. Bring to a boil over medium heat.

As soon as the broth boils, add all the spices, reduce the heat to a minimum (1-2 bulka should boil, no more) and cook for 2.5-3 hours. If there is foam, remove it.

Once the broth is ready, remove the vegetables and cool quickly if you are not going to use it right away. (I fill the bathroom with cold water and put the pan on the bottom on a towel)

After cooling, I filter the broth through cheesecloth, pour it into bags with a “lock” and send it to the freezer. I use it as a basis for many dishes during the week. And how you decide to act, I don’t know))) Bon appetit!