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5
out of 5
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Fantastic and all about flavour,
January 10, 2008
By 2323adriana
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"I comme from old European family and this recepie is just the way my grandma used to make it, in fact it is a delicious soup or a cup off soup for winter, all you have to add is your favourite vegies, just a half a cup added to your souce or gravie will make all the difference for a gourme taste. You can add more root vegetables while cooking the stock such as parsly, kholeraby or the root of a celery. The last two will add a particularly spicy flavour and from the spice you can add Vegeta. But when it comes down to it it is perfectly fine just the way you wrote it.
Honestly it does not require a lot off effort to make, despite the fact you need the three hours minimim to cook it, but you do not need to sit on top of it, i ussualy make it on nights when i do not have anything better to do but watch tv so the evening is more productive, I have not used water as a base for my cooking in anything other then stock for years. Once you get in the habbit of using the stock , you will never go back to using water, try it, you have nothing to loose other then to gain a fantastic meal for dinner."
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35 of 37 people found this review helpful.
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