Recipe: Kasha Soup
For 5 Persons
Category: Soups, Vegetarian, Vegetables
1 (3") piece kombu
4 c Water
1 c Diced onions
1/2 c Diced carrots
1/2 c Shredded green cabbage
1/2 c Diced potatoes
1/2 c Sliced mushrooms
1 tb Plain sesame oil
2 ts Garlic powder
1 ts Dried basil
1/2 c Kasha
1/2 c Frozen lima beans
1/2 c Sauerkraut; pressed dry
1 1/2 ts Miso
Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop
and set aside, reserving water.
Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large
stockpot until slightly softened, about 5 minutes.
Add garlic powder, basil, kombu, reserved water, kasha, lima beans and
sauerkraut and bring to a simmer.
Remove 1/4 cup broth to a small bowl, dissolve miso in it and return
mixture to stockpot.
Simmer until beans and kasha are cooked, about 8 minutes. Serve hot.
Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb, 4 g fat, 0 mg chol,
37 mg calcium
HINT: for more intense flavor, increase miso to 2-1/4 teaspoons.
Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for
you by Karen Mintzias
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