Try this Shorba Yavron (Assorted Vegetable Soup) recipe, or contribute your own.
Suggest a better descriptionThere are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times. 1. Heat oil in a soup pan, add onions & 1/4 teaspoon of the salt, & stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot. Serves 4 to 6. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Per serving: 687 Calories (kcal); 46g Total Fat; (58% calories from fat); 12g Protein; 60g Carbohydrate; 187mg Cholesterol; 1219mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (788g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2312 | ||
Calories from Fat: 2312 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 257.1g | 343 % | |
Saturated Fat 21.8g | 109 % | |
Monounsaturated Fat 149.5g | ||
Polyunsanturated Fat 74.1g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 90mg | 3 % | |
Potassium 157.7mg | 4 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 2g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2312
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