9. Vegetable broth
Ingredients::
Carrots, butter, celery, parsley, cabbage, green beans, tomatoes, onion, pepper
Instructions:
Chop cleaned vegetables, cover with cold water, and simmer until cooked. Add butter. Let settle, strain, season, and serve hot with optional side dishes: recipe №17, recipe №18 or recipe №22.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Carrots | 200.00 | 160.00 |
| Butter | 50.00 | 50.00 |
| Celery (root) | 120.00 | 108.00 |
| Parsley (roots, stems) | 80.00 | 56.00 |
| Fresh cabbage | 120.00 | 103.00 |
| Green beans | 100.00 | 90.00 |
| Red tomatoes | 150.00 | 141.00 |
| Onion | 60.00 | 50.00 |
| Fresh pepper | 60.00 | 45.00 |
| Притурка (рецепта №17, рецепта №18, рецепта №22) | 0.00 | 500.00 |
| Cauliflower | 100.00 | 55.00 |
| Parsnip | 50.00 | 37.00 |
| Salt | 15.00 | 15.00 |
| Vinegar | 60.00 | 60.00 |
| Lemon | 120.00 | 48.00 |
| Black pepper | 2.00 | 2.00 |
| Притурка (рецепта №15, рецепта №17, рецепта №18) | 0.00 | 500.00 |
Standard for 10 servings: Total yield:2500 | One serving:250
Chemical composition per serving (in grams): Proteins:1.4 , Fats:4.3, Carbohydrates:6, Energy value:70 kcal
Chemical composition per serving (in grams): Proteins:1.4 , Fats:4.3, Carbohydrates:6, Energy value:70 kcal