Broth of vegetables for vegetarian soups

20 g Potato;

20 g Carrot;

10 g Celery root;

5 g Onion;

20 g Green peas;

20 g Cabbage;

150 ml Water;

1 ml Saline solution 25%

Vegetable Wash, peel and finely chop. Fold in an enamel pot and the bay with cold water, cook over low heat, covered. When the vegetables are softened, the broth is ready. Now, it is necessary to filter through several layers of sterile gauze and adding a salt solution, boiled again.