Caraway Seed SOUPS

Caraway Seed SOUPS

Ingredients:
2 tsp caraway seeds
8 oz/225 g cabbage, Creamy

Directions:
finely chopped
1 medium red or yellow
Cabbage and
potato, chopped
3 cups/720 ml Basic
Vegetable Stock () Caraway Soup
or water
1 cup/240 ml plain
soymilk or other milk
1
1 cup/30 g fresh parsley, In a large soup pot, melt the margarine over medium
chopped heat. Add the onions and caraway, and sauté until the onions
are golden, at least 10 minutes, reducing the heat if the food
½ tsp salt
starts to stick.
Freshly cracked black
pepper 2
Add the cabbage and potato and sauté for 5 minutes.
Add the stock and raise the heat. When the soup comes to
6
SERVES a boil, lower the heat to a simmer, then cover and cook until
the potatoes are falling apart and the cabbage is very soft,
about 15 minutes.
3
Scoop about half of the cabbage mixture into a blender
or food processor. Put the lid on and hold it down with a
folded kitchen towel so that no splatters will burn you. When
the mixture is smooth, add the soymilk, parsley, and salt.
Puree until smooth.
4
Return the puree to the pot with the remaining cabbage
and stir over low heat. Serve warm, and crack lots of black
pepper over each bowl.
NAGEV
GIB
Borscht is synonymous with Russia, where peasants
1 tbsp extra-virgin olive oil
survived the frigid winters by filling a root cellar
1 cup/120 g chopped