Yield: 1 Servings
|2 tablespoons||Olive oil|
|2 cups||Sliced leeks|
|1 medium||Red onion; 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|
|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.