Jewish Soups and Salad Recipes
Hearty Kasha Vegetable Soup Recipe
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Hearty Kasha Vegetable Soup
Yield: 6 servings

4 tablespoons butter
1 cup diced carrots
1 cup diced celery
1 cup diced cabbage
1 onion, chopped
1 teaspoons salt
8 cups chicken or beef stock
1 can tomatoes
1 cup Wolff's Kasha
1 slightly beaten egg
1 package frozen string beans, cooked
1 package frozen peas, cooked

Saute carrots, celery, cabbage, onion and salt in butter in large heavy pan for ten minutes, stirring, until vegetables are soft. Add stock and tomatoes and add along with liquid. Cook for 30 minutes covered. Combine Kasha and egg, cook over low heat stirring until Kasha is dry. After soup has cooked, add Kasha and cook 15 minutes longer. Add cooked beans and peas and simmer soup 10 minutes longer. Correct seasonings. Soup will be a rich, thick consistency.


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