Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 2 cups | Sliced leeks |
| 1 medium | Red onion; sliced |
| 2 | Carrots; sliced |
| 1 medium | Green cabbage about 7-8 cups |
| 1 teaspoon | Thyme; (optional-i do not use) |
| 5 cups | Boiling water |
| 16 ounces | Tomato sauce |
| 1 tablespoon | Powdered broth |
| 1 tablespoon | Light miso; (I do not even know what it is) |
| 3 tablespoons | Lemon juice |
| 1 tablespoon | Honey |
| 2 mediums | Tomatoes; chopped. |
| A dash of pepper. |
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@...> on Oct 27, 1998, converted by MM_Buster v2.0l.