| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vegetarian |
Soups, Mc |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 1 |
lb |
Beets; peeled and chopped |
| 1 |
lg |
Apple (cooking) |
| 2 |
|
Celery stalks; chopped |
| 1/2 |
|
Red pepper; chopped |
| 4 |
oz |
Mushrooms; chopped |
| 2 |
tb |
Butter |
| 2 |
tb |
Sunflower oil |
| 8 |
c |
Stock or water |
| 1 |
ts |
Cumin seed |
| 1 |
pn |
Thyme; dried |
| 1 |
lg |
Bay leaf |
|
|
Fresh lemon juice |
|
|
Salt |
|
|
Ground black pepper |
| 2/3 |
c |
Sour cream |
|
|
Spigs fresh dill; garnish |
INSTRUCTIONS
1. Place all chopped vegetables into a larege saucepan with the butter,
oil and 3 tbsp of the stock or water. Cover and cook gently for about 15
minutes, shaking the pan occasionally.
2. Stir in the cumin seeds and cook for a minute, then add the remaining
stock or water, dried thyme, bay, lemon juice and seasoning.
3. Bring to boil, cover and gently simmer for 30 minutes.
4. Strain vegetables and reserve liquide. Food process the veg until smooth
and creamy.
5. Return to pan, stir in the reserved stock and reheat. Check seasoning.
6. Serve with swirls of sour cream and a few sprigs of fresh dill.
Recipe By : The Ultimate Vegetarian Cookbook, Roz Denny.
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 06:59:05 -0500
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
NOTES : A stunningly coloured, classic Russian soup that is ideal for
something a little different.
Providint vegetables are finely chopped, this soup may be served very
thick.
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