Cabbage Tomato Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
2 cup: Sliced leeks,
1 medium: Red onion, sliced
2: Carrots, sliced
1 medium: Green cabbage about 7-8 cups,
1 tsp: Thyme, (optional-i do not use)
5 cup: Boiling water,
16 ounce: Tomato sauce,
1 tbsp: Powdered broth,
1 tbsp: Light miso, (I do not even know what it is)
3 tbsp: Lemon juice,
1 tbsp: Honey,
2 medium: Tomatoes, chopped.
A dash of pepper.,
Directions:
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
hearts 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 on
Oct 27, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
hearts 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
Oct 27, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
None