Yield: 6 servings
|1 cup||Diced carrots|
|1 cup||Diced celery|
|1 cup||Diced cabbage|
|1 \N||Onion; chopped|
|8 cups||Chicken or beef stock|
|1 cup||Wolff's Kasha|
|1 \N||Slightly beaten egg|
|1 pack||Frozen string beans; cooked|
|1 pack||Frozen peas; coooked|
Adina, I hope this is the one you want. I have an OLD Wolff's Kasha Cookbook.
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.
Posted to JEWISH-FOOD digest by Steve and Marilyn Kerman <sdkerman@...> on Dec 29, 1998, converted by MM_Buster v2.0l.