Remove the peel from the vegetables, chop or cut and mix. Mirepoix (diced root vegetables) is the classic base for most soups and sauces. It provides a solid base for the flavor of these sauces and broths.
Depending on the desired basic tone of the clear soup, stock or sauce, individual ingredients can be emphasized more. Using the example of a Moravian soup, the rule of thumb is 2:1 for the predominant vegetable, i.e. carrots.
Our tip: Use young, tender carrots!
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