Even the best and the most expensive dish will not taste good, when you run out of the appropriate spices. We can cook soup on a stock from the most perfect meat in the world, but if it isn’t seasoned, it’ll be bland and devoid of any taste. It isn’t always enough to just use salt and pepper. Sometimes you’ve got to reach for a wide range of spices and vegetables that will give the broth the desired flavor.
The easiest way is of course to buy readymade spices in powder, but as we well know such mixtures contain flavor enhancers, that we don’t want to eat. It’s best to make a similar product at home with healthy and natural ingredients.
A key role is played in a recipe is vegetables. They should come from a known source and ideally from your own garden. If, however, we can’t grow our own carrots and parsley, or we lack the time to dry them in the oven, you can buy ready-made packets of dried vegetables available at almost every store.
The recipe requires drying the vegetables yourself.
Ingredients for a 0.45 lb (200 g) mixture:
- 1.65 lb (750g) carrots
- 0.35 lb (150g) parsley
- 0.45 lb (200g) celery
- 1 por leek (light part)
- 0.2 lb (100g) parsnips
- 1 onion
- 0.17 oz (5g) of dried porcini mushrooms
- a bunch of fresh lovage
- q bunch of parsley
- ½ teaspoon of black peppercorns
- 3 grains of allspice
- 3 tsp of sea salt
- 3 tsp of turmericy