Vegetable Broth



10 cups cold water
3-4 leaves of cabbage
3 peeled carrots
1-2 fresh dill sprigs
1  leek, trimmed
4 stalks celery
6-8 fresh parsley sprigs
2 garlic cloves
1 small onion
2-3 all spices
6-8 black peppercorns
2-3 bay leaves


Place cold water in a large pot. Peel the onion, then roast on the flames of gas. Rinse all the vegetables well, then the roasted onion and rest of ingredients add into pot. Bring to a boil, reduce the heat to low-medium heat and simmer, uncovered, for 1 hour. Taste, adjust seasonings and simmer about 15-20 minutes longer. Strain the vegetable broth. If needed, let the broth cool to room temperature and then refrigerate, covered.