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Stock, Vegetarian II (P, KLP, TNT)
Source: Self
Yield: 10 to 14 cups

1 large onion, peeled and cut into quarters
1 turnip, peeled
4 medium-large carrots, peeled or not
1 small head of cauliflower
1 small cabbage
1 4" piece of daikon radish, peeled
1 medium-sized zucchini
2 to 3 ribs of celery
1 parsnip, peeled
1 bunch parsley
1 bunch dill
1 ear of corn
1 small head of broccoli (flowers and stem)
A handful of Brussels sprouts
4 to 5 handfuls mixed frozen vegetables
1 piece of pumpkin
1 small-medium-sized yam, peeled
1 head of garlic, peeled
1 tsp. or more of fresh lemon juice
1 tsp. pickling spices in a piece of cheesecloth, tied
2 to 3 tbsp. pareve chicken soup mix
Salt to taste
1 tbsp. sugar
1 to 2 peeled potatoes
Water to cover vegetables

Wash all vegetables, and put all in a large 10"x10" (or bigger) pot, with a cover. No need to chop all the vegetables, but you may if you wish.

Cover with water and bring to a boil. Add pickling spices (in cheesecloth), soup mix, salt, and sugar. Adjust to taste.

Simmer for 2 to 3 hours, and take the potatoes out before they fall apart. Use them for another purpose. Adjust seasonings, adding more to taste.

Discard all vegetables if desired, or use for another purpose. Pack stock in containers and freeze for later use.

Poster's Notes:
This recipe can be made with whatever vegetables you have on hand, and whatever amounts you like. It's very flexible.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A