01/04/2022
Peel one onion and half a large carrot. Cut the carrots into thick circles, and leave the onion whole. Transfer the vegetables to a saucepan with a capacity of 1.5 - 2 liters, pour a liter of water, add a bay leaf and a few pinches of salt. Bring to a boil and simmer the vegetable stock for 20 minutes. You can safely add celery root and dill or parsley stalks to it for flavor. This time, I just didn't have them. At the same time, boil 4 quail eggs - 4-5 minutes of boiling will be enough for them to be fully cooked. When the broth is ready, remove the vegetables and bay leaf with a slotted spoon and leave over low heat.
