Homemade broths at the Jägerhof

A good cuisine starts with a solid base, and at Hotel Jägerhof in South Tyrol, this means freshly prepared broths every day. They are a quiet star of our kitchen and the foundation for many dishes that get their distinctive flavor here at the Jägerhof. Whether vegetable broth, meat broth, or fish broth, each has its own characteristics, personality, and ideal uses. In this article, we explain how we prepare these broths at the Jägerhof, what we pay attention to, and why they are so important for high-quality, regional cuisine.

Vegetable Broth – the Clear Power from the Garden

Vegetable broth is the lightest, most versatile, and perhaps most underrated of all broths. At the Jägerhof, it has a fixed place in soups, risottos, vegetarian dishes, and finely balanced sauces.

What goes in?‍

For a good vegetable broth, you need:

• Celery
• Leeks
• Onions
• Parsley stalks
• Optionally fennel, parsnips, or tomatoes
• Bay leaves, black pepper, juniper

The most important rule: Always use fresh, ripe, and seasonal vegetables.
Tip: Vegetable scraps and peels are ideal for this. Thanks to our regional partner farms, we can rely on the best quality every day.

What makes vegetable broth special?

• Light & low in calories
• Vegetarian & vegan
• Easy to digest
• Mild yet aromatic
• Versatile

What to pay attention to:

• Allow enough time for simmering
• Simmer gently for a clear broth, never boil vigorously
• Use salt sparingly, season only at the end

At the Jägerhof, vegetable broth is prepared fresh daily to preserve perfect aroma and clarity.

Meat Broth – hearty, robust, and full of depth

‍Meat broth is a true classic of South Tyrolean cuisine. It forms the base for intense soups, rich sauces, braised dishes, and traditional meals such as boiled meat or stews.

What goes into a good meat broth?

• Beef bones & soup meat
• Soup vegetables (carrot, celery, leek)
• Onions (with peel for beautiful color)
• Bay leaves, juniper, pepper
• Parsley, lovage

At the Jägerhof, we use meat from our regional butchers. Short transport routes, best quality, and responsible handling of the animals.

What makes meat broth special?

• Intense flavor
• Provides strength & nourishment
• Rich in minerals
• Perfect base for hearty dishes

What is important?

• Roast the bones beforehand → creates depth & color
• Long cooking time (at least 3–4 hours)
• Skim and remove fat repeatedly
• Do not overcook to keep the broth clear

For us at the Jägerhof, meat broth is not just a basic recipe – it is tradition.

Fish Broth – delicate aroma from the water

‍Fish broth (or fish stock) is the most delicate and, at the same time, most demanding broth. It is made from the carcasses of our regional freshwater fish, such as trout or char from the Schiefer fish farm.

What goes in?

• Fish carcasses & bones (never heads!)
• Root vegetables
• White wine
• Bay leaves & a little pepper
• A touch of lemon zest

What makes fish broth special?

• Very delicate aroma
• Ideal base for risottos, fish soups & sauces
• Quick preparation
• Intense flavor despite short cooking time

What to pay attention to:

• Never cook too long (max. 20–30 minutes) to avoid bitterness
• Rinse fish carcasses with cold water beforehand
• Do not use roasted ingredients (unlike meat broth)
• Only use high-quality dry wine

At the Jägerhof, fish broth is always freshly prepared when needed. This keeps it clear, aromatic, and pure.

Why fresh broths are cooked daily at the Jägerhof

‍A broth from a packet cannot compare to a fresh broth, neither in taste nor in quality. That’s why we prepare new broths every day at the Jägerhof.

Why?

• Pure flavor without additives
• Regional products instead of industrial bases
• Health & digestibility
• Perfect foundation for risottos, soups & sauces
• Use of scraps → sustainable practice

The last point is particularly important to us: vegetable scraps, bones, and fish frames are not thrown away but are used purposefully. That is lived sustainability and perfect flavor.
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Broths at the Jägerhof – the invisible treasure of our kitchen

Many of our dishes gain their depth thanks to our homemade broths. They accompany us throughout the day, from the breakfast egg to the evening gourmet course.

Our broths are:

• Clearly cooked
• Natural
• Regional
• Fresh
• Honest

They are the foundation of authentic South Tyrolean cuisine as we understand it at the Jägerhof: simple, regional, close to nature, and always cooked with love.