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German Suppengrun

Suppengrün (pronounced ZOO-pen-groon, meaning “soup greens” in German) is the classic German flavor base, used much like mirepoix in French cuisine. It typically consists of carrots, leeks, and celeriac (celery root), though parsley, onions, and sometimes parsnips or lovage may also be included.
Print Recipe
Prep Time 27 minutes
Total Time 27 minutes
Ingredients Method Notes

Ingredients
  

  • 1 Leek Large and diced.
  • 3 Carrots Diced.
  • 1 1/2 Cup Celeriac (Celery Root) Diced.
  • 1 Cup Parsley Finely chopped.

Method
 

  1. Suppengrün is usually not sautéed. Instead, it’s boiled or simmered, often removed after cooking, similar to a bouquet garni.

Notes

Suppengrun can be bundled or added directly to the recipe. If it is bundled, then it is generally removed afterwards. It is not precooked but added to the recipe as needed. Usually, it is found in soups and stews, as the name implies. 
You can add other ingredients with this as you desire. Ingredients such as onions, parsnips, or celery, if you can't find celeriac.