VEGETABLE BROTH (the best WITH KNEIDLACH AND KREPLACH)
Vegetarian version of traditional broth
Introduction
This is a vegetarian version of goldene jojch, enriched with herbs and mushrooms, the best with universal additives: matzo balls and kreplach. It can be a base for many dishes and a delicious soup itself. To obtain a golden colour and a deep flavour, the vegetables should be fried in olive oil before boiling, and when they are golden brown, pour water over them and bring it to a boil.
Preparation method
Step 1
eel the vegetables and cut them into small pieces. In a 5 litre (1,32 gallon) pot, heat the oil and fry the vegetables until golden brown. Add spices, pour water over and simmer for approx. 1 hour. Season to taste with salt and pepper.
Step 2
At the bottom of the plate, lay the carrots from the broth, fresh greens, matzah balls and kreplach, and pour the hot broth over.
Bon appetit!
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