Preparation

1

Step 1

Wash the celery, brush it clean if necessary, drain it, and cut it into large cubes. Trim the leek, make a lengthwise slit, and wash thoroughly between the layers. Drain, then cut into strips. Wash the onions, trim off the roots, then cut them in half or into quarters without peeling them. Wash and trim the parsley root and carrots, then chop them into large chunks. Brush the mushrooms clean, wash the zucchini and tomatoes, then chop everything into small pieces.

2

Step 2

Heat the oil in a large pot and sauté the onions on their cut sides over very high heat. Add the remaining prepared vegetables and sauté until they lose their raw color. Deglaze with water. Add the bay leaves, peppercorns, and parsley. Let the soup simmer for 1 to 1½ hours.

3

Step 3

Strain the broth through a fine-mesh sieve and remove the vegetables. Season to taste with salt. Fill the prepared jars with the vegetable broth, leaving 3 cm below the rim. Seal the jars with a Preserving ring, glass lid, and preserving clips. Process in a water bath heated to 100°C for 60 minutes. After processing, remove from the water bath and let cool, then remove the clips.

For the recipe, you'll need:

Ingredients

Portions

4

Food

  • 250.0 g Celeriac
  • 1.0 stalk Leek
  • 2.0 Onions
  • 1.0 Parsley root
  • 300.0 g Carrots
  • 200.0 g Mushrooms
  • 1.0 Courgette
  • 200.0 g Tomatoes
  • 2.0 tbsp Olive oil
  • 2.0 l Water
  • 2.0 Bay leaves
  • 1.0 tsp Peppercorns
  • 3.0 Parsley stalks
  • 1.0 tbsp Salt