| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 1 | servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | c | Sliced leeks |
| 1 | md | Red onion; sliced |
| 2 | Carrots; sliced | |
| 1 | md | Green cabbage about 7-8 cups |
| 1 | ts | Thyme; (optional-i do not use) |
| 5 | c | Boiling water |
| 16 | oz | Tomato sauce |
| 1 | tb | Powdered broth |
| 1 | tb | Light miso; (I do not even know what it is) |
| 3 | tb | Lemon juice |
| 1 | tb | Honey |
| 2 | md | Tomatoes; chopped. |
| A dash of pepper. |
INSTRUCTIONS
Source: My vegetarian friend, Esther Heat oil/leeks and onion-saute untilsoft. (5 or 6 medium regular onions can be substituted for the leeks&onions-according to taste). Add carrots and cabbage-simmer until wilted. Add thyme. Add water & broth powder, stir well, cover boil-simmer at medium heat for 10 minutes. Add miso, lemon juice, honey. Simmer 3-4 minutes. Add tomato & pepper. Simmer to your heart's content. A couple of notes: my husband hates leeks so i substitute. This is the original recipe. I usually keep overripe tomatoes in the freezer specifically for this soup. First I cover the wilted cabbage and carrots with boiling water.Then I add a big can of tomato paste instead of tomato sauce. Then I throw in the frozen tomatoes and keep simmering. Of course, if you use it for pesach, the miso does not go in. Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@gezernet.co.il> on Oct 27, 1998, converted by MM_Buster v2.0l.
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