Hearty Kasha-Vegetable Soup Recipe
Hearty Kasha-Vegetable Soup is best when prepared just before consuming. This Hearty Kasha-Vegetable Soup has what it takes to sooth your palate. Prepare it right away!
Summary
CourseAppetizer
Ingredients
1 cup (240 ml) carrots, diced
1 cup (240 ml) celery, diced
1 cup (240 ml) cabbage, diced
1 medium onion, chopped
4 tbs (60 ml) olive oil
6 cups (1.4 1) chicken or beef stock
16-oz can (480 g) tomatoes
1 cup (240 ml) Kasha
1 slightly beaten egg white
10-oz pkg (300 g) frozen cut green beans
10-oz pkg (300 g) frozen peas
Directions
Saute carrots, celery, cabbage and onion in oil in large heavy pan for 10 minutes, stirring, until vegetables are soft.
Add stock and tomatoes.
Cook for 30 minutes, covered.
Combine kasha and egg in small pan, cook over low heat, stirring until kasha is dry.
After soup has cooked, add kasha and cook 15 minutes longer.
Add beans and peas and simmer soup 10 minutes longer.
Correct seasoning.
Soup will have a rich, thick consistency.
Add stock and tomatoes.
Cook for 30 minutes, covered.
Combine kasha and egg in small pan, cook over low heat, stirring until kasha is dry.
After soup has cooked, add kasha and cook 15 minutes longer.
Add beans and peas and simmer soup 10 minutes longer.
Correct seasoning.
Soup will have a rich, thick consistency.
