Vegetable Stock

Clean the carrots, celery, and parsley root, then grate them coarsely. Cut the leek lengthwise into quarters, then slice into pieces about 0.5 cm thick. Finely chop the red onion, mushrooms, and tomatoes. Coarsely chop the parsley greens.

In a pot, heat the oil over high heat, then add the grated carrots, celery, and parsley root. Sauté for 2 minutes, stirring frequently. Reduce the heat to medium, add the leek, red onion, mushrooms, and tomatoes, then continue to sauté for another 8 minutes, stirring frequently.

Pour in cold water and bring to a boil. Reduce the heat and remove any foam that forms on the surface with a ladle. Add the parsley greens, thyme, salt, and other spices. Reduce the heat to minimum and simmer slowly, uncovered, for 45 minutes. Do not stir!