Vegetable broth with fennel

Recipe from Наталья

9867 views

Cooking time: 15 min

Servings 4

A very tasty and flavored vegetable broth. It is made of different herb stalks and spices. This dish can be used as a base for risotto, soup or any main dish.

Water

20 tbsp.
Green onion

2 bunch
Parsley

8 stalks
Celery

2 stalks
Caraway

4 stalks
Coriander seeds

6 pcs.
Fennel seeds

pinch
Black peppercorns

12 pcs.
Lemon juice

6 tsp.
Olive oil

6 tbsp.
Salt

to taste

Calories

298 kcal
Protein

2 g
Fat

31 g
Carbohydrates

4 g

Rinse the herbs under running water. Then wrap the following ingredients in cheesecloth: coriander seeds, black peppercorns, caraway, fennel, celery, parsley. Tie the stalks well.
Put this bouquet of herbs and spices to a pot. Fill the pot with water. Add olive oil, lemon juice, salt and chopped green onion. Cook over medium heat. Bring to a boil, cook for about 10 minutes. Strain the broth.

To strain broth with cheesecloth, you will need: 1 empty pot of the same size, cheesecloth, mesh strainer and a ladle. Place the cheesecloth under running water, then wring out and transfer to the mesh strainer. Next, put it over the empty pot. Pour the broth with a ladle.
How to get lemon juice? Take out the lemon from fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.

Bon Appetit!