Vegetable broth

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

I cut all the vegetables very finely, brown them for 10 minutes over low heat, add the remaining ingredients and the diced potato and boil them for 45-50 minutes, skimming off the foam. I filter. When you filter the broth, you can also add lemon peels, ginger, spices and use it as a drink.

Step 2

For me, this broth is somewhere between myth and reality. A neighbor of mine, a fisherman, first told me about it. He told me that when they were pulling the trawl in the difficult years of war and poverty, they would wash the stones that were on the net and put them in a pot, add parsley and whatever aromatic herbs they could find at the time, sage, rosemary, thyme, yarrow, nettle, and add 1 liter of what we would today call rainwater, 3 tablespoons of olive oil and 3 tablespoons of vinegar. I accepted it as true, because that is how the version of the Corfiot bourdetos is, where they put pebbles from the sea to hold the fish and to give

Step 3

this something more than a taste of the sea