Traditional Athonite Vegetable Stock
Authentic recipe for traditional Mount Athos vegetable stock. A natural, aromatic, and oil-free broth base for soups, rice dishes, and Lenten meals.
Type: Base for Lenten soups & home-cooked meals
Ingredients:
2 medium potatoes
3 large carrots
4 celery stalks
2 large yellow onions
1 small zucchini
6 sprigs fresh parsley
1 bay leaf
1 tsp dried thyme
Salt to taste
Optional: Any additional seasonal vegetables of your choice
Note: The vegetable ratios can easily be adjusted based on seasonal availability and preference.
Instructions:
Wash all vegetables thoroughly. Without peeling the potatoes and carrots, chop them along with the rest of the vegetables into large chunks.
Place all the vegetables into a large pot with 3 liters of water and bring to a boil for about 15 minutes.
Add salt, parsley, bay leaf, and thyme to the pot.
Cover the pot, lower the heat, and let the stock simmer gently for 40 to 50 minutes.
Strain the mixture through a fine-mesh sieve, pressing the vegetables lightly with a spoon to extract all their juices and rich flavor.
Allow the broth to cool. Store in the refrigerator for daily use in soups and rice dishes, or freeze in portions for long-term use.
