Vegetable Shorba (Soup) Recipe - Cooking Index
1 | Potato - medium | |
1 | Carrot - medium | |
1 | Beet - medium | |
1 | Turnip - small | |
1 | Onion - small | |
1/4 cup | 59ml | Green peas |
1/4 cup | 40g / 1.4oz | Green beans |
1/2 cup | 73g / 2.6oz | Cauliflower |
2 | Cabbage leaves - chopped | |
5 | Peppercorns | |
1/4 teaspoon | 1.3ml | Cumin seed |
1 teaspoon | 5ml | Salt |
1 | Bay leaf | |
1 tablespoon | 15ml | Butter/oleo |
Don't peel the vegetables. Wash and cut the vegetables into small pieces.
Melt butter in a 4-qt saucepan. Add bay leaf and cumin seed. Brown in the saucepan. Add the cut vegetables and salt. Cover for 10 minutes. Stir every 3 minutes or so.
Add 4 cups of water. Bring to a boil. Lower heat and simmer for one hour.
Source:
Cooking Light, Sept 1994, page 90
Average rating:
3.3 (4 votes)
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