Shorba yavron (assorted vegetable soup)

Yield: 1 servings

Measure Ingredient
3 tablespoons Corn oil
2 larges (1-1/2 cups) onions; chopped
½ teaspoon Salt; or to taste
4 cups Water
2 mediums Potatoes; peeled & cut into
; 1-in cubes
2 larges Carrots; cut into 1-" cubes
2 Ribs celery w/leaves; sliced
¼ teaspoon Pepper
¼ teaspoon Ground cinnamon
1 Egg; beaten
2 tablespoons Fresh flat-leaf parsley; chopped

There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times.

1. Heat oil in a soup pan, add onions & ¼ teaspoon of the salt, & stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot. Serves 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Per serving: 687 Calories (kcal); 46g Total Fat; (58% calories from fat); 12g Protein; 60g Carbohydrate; 187mg Cholesterol; 1219mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 8½ Fat; 0 Other Carbohydrates

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