Bret’s Vegetable Stock
- 8-12 carrots
- 2 heads of celery
- 6 yellow onions
- 10 litres of cold water
Place vegetables and water in a large pot. Let come to a full boil and then reduce to a simmer for 1-2 hours. Strain and let cool or can be used right away. Will last in the freezer for 3 weeks.
Watch Chef Bret Karpowich make Vegetarian Borscht with this veggie stock in our October 2021 video!
More Seasonal Recipes
Makes a great garnish for Bret’s Vegetarian Borscht as well as a yummy dip for veggies and snacks.
A quick and easy fresh salsa made with tomatillos, jalapenos, onions, garlic and cilantro!
Written instructions for the flavourful cream sauce John prepared in our September episode.