Vegetable Shorba (Soup)

Recipe Ingredients

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

Recipe Instructions

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

Rating

Average rating:

3.3 (4 votes)

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