Wild Food Lab

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Wild Food Soup Stock Preserved with Salt

This is a traditional European method to make soup stock and preserve it using salt which doesn't require any energy for storage and can be stored for a couple of years if necessary.  It's extremely easy to make.

 

I give it a little twist by using wild food (in this case chickweed and nettles) but you can use the same method with any vegetables. You can use it as salt and to flavor future soups or sauces. (1 or 2 tablespoons will do).