Hearty Kasha Vegetable Soup

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Hearty Kasha Vegetable Soup Ingredients

4 tb Butter	8 c Chicken or beef stock
1 c Diced carrots	1 cn Tomatoes
1 c Diced celery	1 Slightly beaten egg
1 c Diced cabbage	1 pk Frozen string beans; cooked
1 Onion; chopped	1 pk Frozen peas; coooked
1 ts Salt

Instructions for Hearty Kasha Vegetable Soup

Adina, I hope this is the one you want. I have an OLD Wolffs Kasha Cookbook. Saute carrots, celery, cabbage, onion and salt in butter in large heavy pan for ten minutes, stirring, until vegetables are soft. Add stock and tomatoes and add along with liquid. Cook for 30 minutes covered. Combine Kasha and egg, cook over low heat stirring until Kasha is dry. After soup has cooked, add Kasha and cook 15 minutes longer. Add cooked beans and peas and simmer soup 10 minutes longer. Correct seasonings. Soup will be a rich, thick consistency. Posted to JEWISH-FOOD digest by Steve and Marilyn Kerman on Dec 29, 1998, converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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