Salted vegetables for broths, soups and sauces — in 30 minutes you'll have supplies for a whole year, you don't need bouillons or flavorings, recipe

Name: Salted vegetables for broths, soups and sauces — in 30 minutes you'll have supplies for a whole year, you don't need bouillons or flavorings, recipe
Ingredients: 300 g sea salt (finely ground); 500 g celeriac; 500 g carrots; 250 g parsley root; 250 g fresh lovage or celery leaves; 50-100 g parsley

1 serving
0 minutes

Tomáš, 22. 12. 2025

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For 1 serving

Ingredients

300 g sea salt (finely ground)
500 g celeriac
500 g carrots
250 g parsley root
250 g fresh lovage or celery leaves
50-100 g parsley

Preparation procedure

1. Clean the root vegetables and if you want to make the work easier, put them in a food processor that will chop them finely.
2. Otherwise you need to chop the vegetables really finely by hand and of course it will take longer.
3. Chop the lovage and parsley leaves finely by hand and mix them with the salt into the vegetables.
4. Now just fill them into the prepared clean canning jars.
5. It's enough to use smaller jars, for example baby-food jars, and pack the vegetables into them tightly.
6. Close and store in a pantry — a cooler, darker place is ideal.
7. The mixture is very salty, so add it to soups, sauces or under meat very sparingly — 1–2 teaspoons are enough for a broth.
8. The mixture flavors excellently and smells lovely; if you have home-grown vegetables, it's a great way to preserve them for your favorite homemade treats.
9. I, for example, also add this mixture to svíčková.
10. The mixture keeps thanks to the salt, which is also a great preservative.