Vegetable And Kasha Soup Recipe
Ingredients
| 1 egg, lightly beaten | ||
| Kasha | 2/3 Cup (16 tbs) | |
| 2 quarts homemade vegetable broth | ||
| 1 celery stalk with leaves, finely chopped | ||
| 4 medium-sized turnips, diced | ||
| 4 medium-sized carrots, diced | ||
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Plain yogurt | ||
Directions
1. Mix the egg with the kasha until the grains are moistened. Cook the egg-kasha mixture in a large heavy saucepan, stirring until the grains separate and dry out.
2. Add the broth, celery, turnips, carrots, salt, pepper, and thyme. Bring to a boil and simmer for 30 minutes, or until the kasha and vegetables are tender. Stir in the parsley.
2. Add the broth, celery, turnips, carrots, salt, pepper, and thyme. Bring to a boil and simmer for 30 minutes, or until the kasha and vegetables are tender. Stir in the parsley.
Chef
